Lentil and Chorizo Soup

Lentil chorizo soup cooking in a heavy pot.

5 from 5 votes

Lentil and Chorizo Soup

Smoky chorizo and tender green lentils simmer in a savory broth, creating a hearty, comforting lentil and chorizo soup that’s super cozy and so delicious!

Prep Time20

Cook Time40

Soaking Time30

Total Time1 30

Course: Soup

Cuisine: Spanish

Keyword: lentil chorizo soup, lentil soup

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

4 cups boiling water
2 cups dry green lentils
2 teaspoons salt
3 tablespoons olive oil
1.5 pounds chorizo sausage about 2 to 3 links, pricked with a fork at several spots
1 tablespoon butter
1 small yellow onion finely chopped
2 large carrots thinly sliced
¼ cup chopped fresh parsley
4 cloves garlic minced
½ tablespoon smoked paprika
salt and pepper to taste
2 tablespoons tomato paste
2 bay leaves
6 to 8 cups low sodium chicken broth
1 to 2 tablespoons rice wine vinegar or sherry vinegar
toasted baguette slices optional, for serving

Instructions

Place lentils in a large heat-proof container or a large glass mixing bowl, and pour 4 cups boiling water over the lentils; set aside for 30 minutes. Then drain.
Heat the olive oil in a Dutch oven set over medium-high heat. Add the sausages to the hot oil and cook for 6 minutes, turning to brown on all sides. Remove from pot and transfer to a plate.
To the pot, add the butter to melt. Stir in the chopped onion and carrots; reduce heat to medium and cook for 6 minutes, or until beginning to soften.
Stir in the chopped parsley and garlic; cook for 15 seconds. Season with paprika, salt, and pepper. Stir in the tomato paste and cook for a minute.
Add in the bay leaves and chicken broth; bring to a boil. Add the lentils and again, bring it all to a boil.
Slice chorizo into ¼-inch slices; add to the pot. Reduce heat to a steady simmer; cover slightly and simmer for 30 to 40 minutes, or until lentils are tender.
Stir in rice wine vinegar. Taste for salt and pepper; adjust accordingly.
Remove from heat and let it stand for a few minutes.
Ladle the lentil soup into bowls and serve with toasted bread slices.

Notes

Soaking Lentils: Soaking lentils is not a must, but it is a good practice for better nutrient absorption, making them easier to digest.
Red or Green Lentils: Red lentils cook faster and they dissolve as they cook, making a smoother and thicker soup. Green (and brown) lentils take a little longer to cook, but they hold their shape and add more texture to soups.
Chorizo Substitutes: In most cases, any sausage can be substituted for the chorizo. I sometimes like to use Italian Pork Sausage, and other times I've used Andouille sausage.

Nutrition