Spanish Lentil Soup with Chorizo Recipe
A thick, warming lentil soup with chorizo is an everyday classic in many Spanish homes, especially in winter. It combines tender, floury lentils, the smoky flavor of sausage, and the sweetness of vegetables. It’s a “one bowl and you’re full” kind of dish, perfect for a chilly evening after work.
This soup brings the comforting flavors of Spanish home cooking into your kitchen with minimal effort. The combination of smoky chorizo, earthy lentils, and sweet vegetables creates a rich, layered taste that develops even more as the soup rests. It’s filling, budget-friendly, and uses pantry staples, making it perfect for batch cooking and freezing.
Chef's tips
Use good-quality chorizo with a pronounced smoky flavor – it’s the backbone of the dish. If the sausage releases a lot of fat, you can spoon off a little before adding the vegetables, but leaving some gives the soup its characteristic richness. Taste the stock before seasoning with salt, as both the chorizo and stock may already be salty. If you like a slightly creamier texture, lightly mash a small portion of the lentils in the pot at the end of cooking.
How to serve
Serve the soup very hot in deep bowls, with plenty of fresh parsley on top. Offer extra smoked paprika or a pinch of chili flakes at the table for those who like more heat. A side of crusty bread, toasted baguette, or rustic country bread is ideal for dipping. For a complete meal, pair with a simple green salad dressed with olive oil and lemon juice or a light vinaigrette.
Ingredients
- lentils preferably brown or green, dried - 250 g
- chorizo cut into half-slices - 150 g
- onion medium, finely diced - 1 piece
- carrot cut into small cubes - 2 piece
- celery stalk cut into small cubes - 2 stalks
- garlic finely chopped - 3 cloves
- canned tomatoes chopped - 400 g
- vegetable stock can be made from stock cubes - 1 l
- bay leaf - 2 piece
- smoked paprika sweet or semi-hot - 1 teaspoon
- olive oil - 2 tablespoons
- salt to taste
- black pepper to taste
- parsley chopped, for serving - 2 tablespoons
Preparation
- Rinse the lentils in a sieve under running water until the water runs clear, then set aside.
- Heat the olive oil in a large pot over medium heat. Add the chorizo and fry for 3–4 minutes, until it releases its fat and is lightly browned.
- Add the onion, carrot, and celery. Sauté over medium heat for 5–7 minutes, stirring frequently, until the vegetables soften and become slightly translucent but do not brown.
- Add the garlic and smoked paprika and cook for 1 more minute, stirring, until you can smell the intense aroma of the spices.
- Add the lentils, canned tomatoes, bay leaves, and pour in the stock. Mix thoroughly.
- Bring the soup to a boil, then reduce the heat to low, cover the pot with a lid, and cook for 25–30 minutes, until the lentils are tender but not falling apart. Stir every few minutes so nothing sticks to the bottom.
- Towards the end of cooking, season the soup with salt and pepper. If it is too thick, add a little water or stock until you reach your preferred consistency.
- Remove the bay leaves, ladle the soup into bowls, and sprinkle with chopped parsley. Serve hot.
Storage
Zupę przechowuj w szczelnym pojemniku w lodówce do 3 dni, przed podaniem dobrze podgrzej na małym ogniu, dolewając odrobinę wody. Możesz ją też zamrozić do 2 miesięcy; po rozmrożeniu dokładnie wymieszaj, bo soczewica zagęści zupę.
