Smoky Lentil Chorizo Soup (Print version)
A hearty one-pot lentil soup with smoky chorizo, tomatoes, paprika, vegetables, and a bright vinegar finish.
# Ingredients:
For the soup base
01 -
1 tablespoon olive oil
02 -
10 oz (285 g) Spanish chorizo, sliced into coins or half-moons
03 -
1 large yellow onion, diced
04 -
2 medium carrots, diced
05 -
2 celery ribs, diced
06 -
1 red bell pepper, diced
07 -
4 garlic cloves, minced
08 -
2 tablespoons tomato paste
09 -
1 teaspoon smoked paprika
10 -
1 teaspoon ground cumin
11 -
1/2 teaspoon dried thyme
For simmering and finishing
12 -
1 1/4 cups (250 g) brown or green lentils, rinsed and picked over
13 -
1 medium Yukon Gold potato, diced small
14 -
1 can (14.5 oz / 411 g) diced tomatoes
15 -
6 cups (1.4 L) low-sodium gluten-free chicken broth
16 -
1 bay leaf
17 -
3/4 teaspoon kosher salt, plus more to taste
18 -
1/2 teaspoon black pepper
19 -
2 cups (60 g) baby spinach
20 -
1 tablespoon sherry vinegar or red wine vinegar
21 -
2 tablespoons chopped fresh parsley, for serving
# Instructions:
01 -
Heat the olive oil in a large Dutch oven over medium heat. Add the chorizo and cook for 4-5 minutes, stirring often, until the edges are browned and the oil turns red. Remove a few crisp pieces for topping if desired.
02 -
Add the onion, carrots, celery, and red bell pepper to the pot. Cook for 6-8 minutes, stirring often, until the onion softens and the vegetables start to smell sweet.
03 -
Stir in the garlic, tomato paste, smoked paprika, cumin, and thyme. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly.
04 -
Add the lentils, potato, diced tomatoes, chicken broth, bay leaf, salt, and black pepper. Bring to a boil, then reduce to a steady simmer. Cook uncovered for 35-40 minutes, or until the lentils are tender.
05 -
Remove the bay leaf. For a thicker soup, mash a few spoonfuls of lentils and potatoes against the side of the pot, then stir them back in.
06 -
Stir in the spinach until wilted, about 1 minute. Add the sherry vinegar, taste for salt, and serve with parsley and reserved crisp chorizo.
# Good to know:
01 -
Rinse lentils well and check for small stones before cooking.
02 -
The soup thickens as it rests. Add broth or water when reheating.
03 -
Best with Spanish-style cured chorizo, but fresh chorizo can be used if fully cooked.