Spanish Lentil and Chorizo Soup
Spanish lentil and chorizo soup turns brown or green lentils, smoky chorizo, and tender potatoes into a hearty one pot meal that tastes rich without costing much.
This soup is simple, filling, and built from everyday ingredients. The lentils make it satisfying, the potatoes give it body, and the Spanish chorizo seasons the broth with deep smoky flavor.
Why You’ll Love This Recipe
- Big flavor from a small amount of chorizo: The paprika rich oil flavors the whole pot.
- Hearty texture: Tender lentils, soft potatoes, and sweet carrots make each spoonful feel complete.
- Easy one pot cooking: You brown, sauté, simmer, and serve from the same pot.
- Budget smart: Dried lentils stretch the chorizo into a full family meal.
Fabian’s Budget & Health Tip: Buy dried brown or green lentils instead of canned lentils and use a smaller amount of deeply flavored Spanish chorizo. The chorizo seasons the whole pot, while the lentils add low cost protein and fiber.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml), if needed
- 7 ounces Spanish chorizo (200 g), sliced into thin half moons
- 1 large yellow onion (150 g), diced
- 2 medium carrots (160 g), diced
- 4 garlic cloves (12 g), minced
- 1 1/2 cups brown or green lentils (300 g), rinsed and picked over
- 1 pound potatoes (450 g), peeled or scrubbed and cut into small cubes
- 1 can crushed or diced tomatoes, 14.5 ounces (400 g)
- 6 cups chicken broth (1.4 liters)
- 1 1/2 teaspoons smoked paprika (4 g)
- 1 bay leaf
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g)
- 1/4 cup fresh parsley (15 g), chopped
Step-by-Step Instructions
1. Brown the Chorizo
Set a large soup pot over medium heat. Add the chorizo slices and cook for 3 to 4 minutes, stirring often, until the edges curl, the pieces look glossy, and orange red oil coats the bottom of the pot. If your chorizo is very lean, add the olive oil.
2. Sauté the Onion, Carrots, and Garlic
Add the onion and carrots to the pot. Stir them through the chorizo oil and cook for 5 minutes, until the onion softens and your kitchen smells sweet, smoky, and savory. Add the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic turn dark.
3. Add the Lentils, Potatoes, Tomatoes, and Broth
Stir in the rinsed lentils, potatoes, tomatoes, chicken broth, smoked paprika, bay leaf, salt, and black pepper. Scrape the bottom of the pot with your spoon so every browned bit melts into the broth.15
4. Simmer Until Tender
Bring the soup to a gentle boil, then lower the heat so it bubbles softly. Cover the pot with the lid slightly open and simmer for 35 to 45 minutes. Stir now and then. The soup is ready when the lentils are tender but still hold their shape, and the potatoes break easily when pressed with a spoon.
5. Finish with Parsley
Remove the bay leaf. Taste the broth and adjust the salt and pepper. Stir in the parsley right before serving so it stays fresh and bright against the smoky soup.
Expert Troubleshooting & FAQs
Do I need to soak the lentils first?
No. Brown and green lentils cook well without soaking. Rinse them and check for small stones before adding them to the pot.
Can I use red lentils?
Red lentils are not the best choice here because they break down fast and make the soup softer and thicker. Brown or green lentils give a better hearty texture.
What kind of chorizo should I buy?
Use Spanish chorizo, which is cured and smoky. Fresh Mexican chorizo has a different texture and flavor, so it will change the soup.
Why are my lentils still firm?
Older lentils can take longer to soften. Keep simmering and add a splash of broth or water if the pot looks too thick. Wait to add extra salt until the lentils are nearly tender.
Can I make this soup ahead?
Yes. It tastes even deeper the next day. The lentils and potatoes will thicken the broth in the fridge, so add a little broth or water when reheating.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the chorizo and broth you use.
- Calories: 520
- Protein: 27 g
- Carbs: 61 g
- Fats: 19 g
Spanish Lentil and Chorizo Soup
Ingredients
- 1 tablespoon olive oil (15 ml), if needed
- 7 ounces Spanish chorizo (200 g), sliced into thin half moons
- 1 large yellow onion (150 g), diced
- 2 medium carrots (160 g), diced
- 4 garlic cloves (12 g), minced
- 1 1/2 cups brown or green lentils (300 g), rinsed and picked over
- 1 pound potatoes (450 g), peeled or scrubbed and cut into small cubes
- 1 can crushed or diced tomatoes, 14.5 ounces (400 g)
- 6 cups chicken broth (1.4 liters)
- 1 1/2 teaspoons smoked paprika (4 g)
- 1 bay leaf
- 1/2 teaspoon fine salt (3 g), plus more to taste
- 1/4 teaspoon black pepper (1 g)
- 1/4 cup fresh parsley (15 g), chopped
Instructions
- 1. Brown the Chorizo. Set a large soup pot over medium heat. Add the chorizo slices and cook for 3 to 4 minutes, stirring often, until the edges curl, the pieces look glossy, and orange red oil coats the bottom of the pot. If your chorizo is very lean, add the olive oil.
- 2. Sauté the Onion, Carrots, and Garlic. Add the onion and carrots to the pot. Stir them through the chorizo oil and cook for 5 minutes, until the onion softens and your kitchen smells sweet, smoky, and savory. Add the garlic and cook for 30 seconds, just until fragrant. Do not let the garlic turn dark.
- 3. Add the Lentils, Potatoes, Tomatoes, and Broth. Stir in the rinsed lentils, potatoes, tomatoes, chicken broth, smoked paprika, bay leaf, salt, and black pepper. Scrape the bottom of the pot with your spoon so every browned bit melts into the broth.15
- 4. Simmer Until Tender. Bring the soup to a gentle boil, then lower the heat so it bubbles softly. Cover the pot with the lid slightly open and simmer for 35 to 45 minutes. Stir now and then. The soup is ready when the lentils are tender but still hold their shape, and the potatoes break easily when pressed with a spoon.
- 5. Finish with Parsley. Remove the bay leaf. Taste the broth and adjust the salt and pepper. Stir in the parsley right before serving so it stays fresh and bright against the smoky soup.
