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One chilly evening I created this smoky lentil and chorizo soup and it's been our family favorite ever since. The way the spicy chorizo flavors mingle with tender lentils and vegetables creates pure comfort in a bowl. Every time I make it the kitchen fills with the most amazing aroma that brings everyone running to the table.
Why You'll Love This Soup
The magic happens when that smoky chorizo releases its oils into the broth infusing everything with incredible flavor. The lentils soak up all that goodness while the vegetables add their own special touch. I love how such simple ingredients create something so incredibly satisfying.
What You'll Need
- Olive Oil: Just a splash of the good stuff.
- Chorizo: Half a pound Spanish-style for that smoky flavor.
- Onion: One medium diced up small.
- Carrot: One medium in nice bite-sized pieces.
- Celery: A couple stalks finely chopped.
- Red Bell Pepper: One adds such pretty color.
- Garlic: Two fresh cloves minced.
- Smoked Paprika: A teaspoon for extra smokiness.
- Fresh Thyme: A teaspoon chopped up.
- Tomato Paste: Two tablespoons for richness.
- Green Lentils: About 10 ounces rinsed clean.
- Potatoes: Half a pound peeled and cubed.
- Chicken Stock: Six cups homemade if you have it.
- Bay Leaves: Two for extra flavor.
- Fresh Parsley: A handful for garnish.
- Salt and Pepper: Just enough to taste.
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Let's Make Some Soup
- Start With The Chorizo
- Heat your olive oil and cook that chorizo until it gets nice and crispy letting all those amazing oils release.
- Time For Veggies
- Scoop out the chorizo and cook your onion carrot celery and pepper in those flavorful oils until they're soft.
- Add The Aromatics
- Toss in your garlic paprika thyme and tomato paste letting them get fragrant.
- Let It Simmer
- Add your lentils potatoes bay leaves and stock then let everything bubble away gently for about 30 minutes.
- Bring It All Together
- Put that crispy chorizo back in season to taste and finish with fresh parsley.
My Best Tips
Take your time letting this soup simmer the flavors just keep getting better. Always give those lentils a good rinse first. If it gets too thick just add a splash more stock. Sometimes I add a little red wine with the tomato paste for extra depth.
Make It Your Own
This soup loves when you play around with it! Sometimes I toss in some spinach at the end or swap in sweet potatoes. It's even better the next day which makes it perfect for busy weeknight dinners.
Quick Answers
Cooking the chorizo first creates this amazing flavored oil base. Your lentils should be tender but still keep their shape. Stick with green or brown lentils red ones just turn to mush. Yes you can freeze it just let it cool first. We love it with crusty bread for soaking up all that delicious broth.
Frequently Asked Questions
- → Why use green lentils specifically?
Green lentils hold their shape better during cooking, while other varieties might become too soft.
- → Can I use different sausage?
Spanish chorizo works best for authentic flavor, but any smoked sausage will work.
- → How do I store leftovers?
Keep refrigerated up to 4 days or freeze up to 3 months.
- → Why cook chorizo first?
Cooking chorizo first releases flavorful oils that season the vegetables and broth.
- → Can I make this vegetarian?
Skip chorizo and use vegetable stock, but add extra smoked paprika for flavor.