pin it
Discover the magic of lentil chorizo soup, my go-to recipe for those chilly evenings when you need something truly satisfying. This pot of comfort combines smoky Spanish chorizo with tender lentils creating layers of flavor that just get better with every spoonful. After years of tweaking this recipe it's become my family's most requested winter meal.
What Makes This Soup Special
This lentil chorizo soup transforms simple ingredients into something extraordinary. The chorizo releases its rich oils infusing everything with incredible flavor while those humble lentils soak it all up becoming little bites of heaven. I love how it fills the house with the most amazing aroma and keeps us warm and satisfied for hours.
What You'll Need
- Olive Oil: 1 tablespoon good quality please.
- Chorizo: ½ lb Spanish style adds amazing flavor.
- Onion: 1 medium diced small.
- Carrot: 1 medium cut into bite sized pieces.
- Celery: 2-3 stalks finely chopped.
- Red Bell Pepper: 1 medium adds lovely color.
- Garlic: 2 cloves fresh is best.
- Smoked Paprika: 1 teaspoon for extra smokiness.
- Fresh Thyme: 1 teaspoon chopped.
- Tomato Paste: 2 tablespoons for richness.
- Green Lentils: 10.5 oz they hold their shape nicely.
- Potatoes: ½ lb peeled and cubed.
- Chicken Stock: 6 cups homemade if you have it.
- Bay Leaves: 2 fresh or dried.
- Fresh Parsley: A handful for brightness.
- Salt and Pepper: Season to taste.
Let's Make Soup
- Start with the Chorizo
- Get that chorizo nice and crispy to release all its wonderful oils and flavors.
- Build Your Base
- Cook those vegetables in the chorizo-flavored oil until they're soft and fragrant.
- Layer the Flavors
- Add your garlic and spices let them bloom in the heat.
- Create the Body
- Mix in those lentils potatoes and that rich stock everything gets happy together.
- Let It Simmer
- Give it time to cook low and slow until those lentils are perfectly tender.
- Final Touch
- Fresh parsley and seasoning make everything pop.
My Best Tips
The secret to perfect lentil chorizo soup is patience. Let those lentils cook until they're just right and don't skip rinsing them first. If your soup gets too thick just add a splash more stock. Sometimes I'll add a glug of red wine with the tomato paste it adds such wonderful depth.
Make It Your Own
This lentil chorizo soup welcomes creativity. Try adding handfuls of spinach at the end or swap in sweet potatoes for a different twist. It keeps beautifully in the fridge getting even better the next day. I often make a double batch just to have leftovers for lunch throughout the week.
pin it
Frequently Asked Questions
- → Why cook the chorizo first?
Cooking the chorizo first releases its flavorful oils and creates a crispy texture. These oils then flavor the vegetables as they cook.
- → How do I know when the lentils are done?
Lentils should be tender but still hold their shape. Test them after 30 minutes of simmering by tasting a few.
- → Can I use different types of lentils?
While green lentils work best as they hold their shape, you can use brown lentils. Red lentils will break down more and create a different texture.
- → Is this soup freezer-friendly?
Yes, this soup freezes well. Cool completely before freezing and reheat gently when ready to serve.
- → What can I serve with this soup?
Crusty bread is perfect for soaking up the flavorful broth. A simple green salad also makes a nice side dish.
Conclusion
A hearty and nutritious soup that combines the rich flavors of chorizo with tender green lentils and vegetables. Perfect for warming up on cold days and providing a satisfying, wholesome meal.