Chorizo Lentil Soup

It’s been a while since I posted! But now that we’re back in Spain, I hope to keep up with this blog better than I have been the past couple of months. Today I want to share Chorizo Lentil Soup. Chorizo and lentils are staples of the Galician diet, and are really cheap for us here. The chorizo gives the soup a smoky flavor, and the lentils provide a healthy base. We think this dish is delicious served with a crusty loaf of bread and some mild cheese.

Spanish Chorizo Lentil Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 tablespoons olive oil
  • 3 - 4 links chorizo, casings removed and sliced into bite-size pieces (you can also substitute your favorite sausage or kielbasa)
  • 1 onion, diced
  • 3 cloves garlic, minced or pressed through a garlic press
  • 6 carrots, peeled and diced
  • 2 large potatoes, peeled and diced
  • ½ cup white wine
  • 4 - 6 cups chicken broth
  • 1 cup tomato puree
  • 1 cup frozen, fresh, or canned peas (optional)
  • 1 15-oz. can or jar of lentils, lentils drained and rinsed under cold water (you can use more or less depending on your love for lentils)
  • 1 bay leaf
  • 1 teaspoon oregano
  • 3 leaves fresh basil, or 1 teaspoon dried basil
  • 1 teaspoon ground paprika
  • 1 teaspoon ground cumin
  • Salt and pepper
  1. Heat olive oil in stockpot. Add chorizo and brown. Drain chorizo in a colander (run hot water in the sink and wash down the chorizo fat), or on a plate with paper towels, and set aside.
  2. Wipe out pot with a couple of paper towels to get rid of most of the fat, leaving a couple of teaspoons' worth. Add onions, garlic, and carrots, and sautée until softened, about 3 minutes.
  3. Add the white wine and simmer for a minute or two.
  4. Add the chicken broth and bring to a boil. Add the tomato puree, potatoes, cooked chorizo, peas if you're using them, lentils, and the spices and bring to another boil.
  5. Cover the pot, lower the heat, and simmer until the carrots and potatoes are soft, about 20 minutes. Skim off the excess fat that floats to the top with a spoon. At this point the soup can be served, but for better flavor simmer it longer, another 30 minutes to an hour.
  6. Serve with crusty bread and cheese.



This entry was posted in Cooking, Soups and Stews, Spanish Dishes. Bookmark the permalink.