Red lentil & chorizo soup

Red lentil & chorizo soup

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(62 ratings)

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 carrots, 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 cloves, 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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lizzafezza
8th Apr, 2013
5.05
Fab soup
kathrynl
5th Apr, 2013
5.05
Made half quantity, but used more stock (a pint) as dried lentils tend to soak up the liquid. It made enough for today's and tomorrow's lunch for two people, as it's a hearty soup that's very filling. I didn't have cumin seeds handy or yoghurt, but they weren't missed. Delicious! Will definitely make it again.
justjaney2130
3rd Apr, 2013
4.05
Sorry forgot to rate. 4 star.
justjaney2130
3rd Apr, 2013
4.05
Sorry forgot to rate. 4 star.
justjaney2130
3rd Apr, 2013
4.05
I made this to the recipe and was really pleased it. It is thick but I likes that and you can add a bit of water if you prefer it a little thinner. Chorizo bits on top - yum yum.
aeoconnor48
3rd Apr, 2013
4.05
I also used celery as the base of this soup, as I do with all my others. Overall the soup was nice, probably abit too thick though, and I've got loads left over to freeze. The little chunks of chorizo on top were delicious! I served this as an evening meal with a chargrilled tortilla filled with chorizo, tomatoes and quinoa. Lovely stuff!
van1essa
2nd Apr, 2013
4.05
Nice flavour, not bland at all, and easy to cook. Did not have carrots so did without and used tin of brown lentils.

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