Red lentil & chorizo soup

Prep: 10 mins Cook: 50 mins

Easy

Serves 6
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal260
  • fat13g
  • saturates5g
  • carbs16g
  • sugars10g
  • fibre7g
  • protein18g
  • salt1.1g
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Ingredients

  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g cooking chorizo, peeled and diced
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 carrot, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • pinch of cumin seeds
  • 3 garlic clove, chopped
  • 1 tsp smoked paprika, plus extra for sprinkling
  • pinch of golden caster sugar
  • small splash red wine vinegar
  • 250g red lentil
  • 2 x 400g cans chopped tomato
  • 850ml chicken stock
  • plain yogurt, to serve
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

Method

  1. Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.

  2. Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

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Comments, questions and tips

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Comments (30)

rtight's picture
3.75

I enjoyed this recipe. I took on board a few of the other comments and added quite a bit more water before and after blending and I also left out the sugar. These changes meant I got another couple of portions from the recipe too.

Lulu6's picture
5

l made this exactly to the recipe and it was wonderful! Thank you.
It wasn't too thick or bland or whatever some of the other reviews have said.
Dump all the chorizo in at the end - chorizo doesn't go 'soft' once cooked.
I will be making this again soon with no changes.

feejay01's picture
5

Fantastic recipe I used 950mls water and next time would use 100gm chorizo. It was delicious :-)

Roccocharles's picture
1.25

I had high hopes for this due to all of the positive reviews, but I've made it and I'm not keen. I'm so disappointed - it's turned out to be a big batch and I hate food wasteage! It's just too sweet for my liking. It really didn't need the sugar :'-((((

Zoers's picture
5

Just finished making this and it is absolutely delicious, it smells amazing too - thank you!

cwalsh1989's picture

Love this soup, thick and warming and very tasty, hit with the husband too!

leppie's picture
5

This was delicious! Perfect for a cold, foggy November day. I couldn't stop eating it.

leppie's picture
5

PS I quite like it thick, it's sort of a cross between a soup and a casserole. Very filling and satisfying.

fairystoryteller's picture
5

Lovely soup. After reading others' comments I reduced the amount of lentils to 200g but kept the amount of liquid the same and it was still quite thick. I would use 200g lentils and 950ml of stock next time. The vinegar and sugar really bring out the flavours and it made a lovely meal with crusty bread. I will definitely make this soup again.

wendymmitchell's picture

Loved this soup. Very chunky and filling. I only added some water the second day. Was intrigued by the fact there was no mention of seasoning, but it wasn't needed. Wendy M

pammiejay's picture
5

Fab soup but need to add more stock. I added 950ml and it was still very thick but it is a hearty soup and it can almost get away with it. Filling and tasty, can freeze it, quick to make, not expensive. Can't fault it.

Katherine@Cheaperseeker's picture

Really enjoyed this meal.

adriana2416's picture

Not great.

Caroline M's picture
5

Delicious, everybody loved it

kerryp30's picture

Lovely soup, very tasty and plently of veg. I like thick soup so this was perfect for me; makes a nice filing lunch.

I divided into portions for freezing and sprinkled the chorizo between the containers so each had enough chorizo. Looking forward to eating the rest.

fortgirl8's picture

Was very tasty! I did find it a bit thick as others have said so put extra water in, also put all chorizo in too.

daviesx4's picture

A great recipe Barney. Absolutely loved this soup, just what you need on a cold October night. I will definatley be making this again for the family. x

kandi1's picture
5

One of the best soups ever - very yummy!

arsenal-yummy's picture

Very good but quite thick! Definitely will make again but perhaps a little less thick.

wilmaandfreddie's picture
5

Love this soup. Really thick and filling but I was surprised that the chorizo was left until last to use as a topping, especially when the plan is to make in bulk and then freeze in portions. I added the chorizo to the blender at the last minute to leave it a little bit chunky and then portioned out to freeze. Ideal soup for a cold and grey day.

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