Red lentil & chorizo soup

Red lentil & chorizo soup

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(89 ratings)

Prep: 10 mins Cook: 50 mins


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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  • 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



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

  • 1 large onion, chopped



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

  • 2 carrots, chopped



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


  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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Louisa Nicholas's picture
Louisa Nicholas
6th May, 2020
I've made this soup several times following the recipe and its delicious! Sometimes I half everything other than the spices and it turns out great, and don't worry if you don't have red wine vinegar, I have used balsamic a few times and it works too!
5th May, 2020
Easy to make and tastes great.
Zahily Afrodita's picture
Zahily Afrodita
16th Nov, 2019
Have made this countless times and every time is delicious. Easy to make and a popular with everyone. Tip: add as much chorizo as you like. You can never have to much chorizo.
1st Jun, 2019
I love this soup. I didn’t have any yoghurt but it didn’t need it. It’s very warming and filling. Perfect for a light dinner.
25th Mar, 2019
The recipe itself is very good, and would recommend - however... The either the nutritional facts are completely wrong, or the recipe needs a new name. It is not 206 calories a serving, if you serve it with (or put back in) the chorizo, and I can't quite understand how you can say a soup is "... with chorizo" if all you're doing if frying it off before you start the recipe proper. Come on Good Food, you're better than that and, I believe, have missold this soup as healthy as a result.
Owen Gearty's picture
Owen Gearty
29th Jan, 2019
Really good - didn't bother blending tho
Joesyjo's picture
15th Jan, 2019
This soup is delicious. The only changes I made were to use normal paprika as I do not like the smoked paprika and crème fraîse instead of yogurt at the end as that's all I had. I liked the consistency so I didn't add any extra water or stock. I would quite like to try this with crispy bacon topping instead of chorizo.
Emily Russell's picture
Emily Russell
15th Mar, 2018
Absolutely delicious! Didn't change a thing about the recipe and it was a cinch to follow. Smoky, sweet, and spicy. Served with half a grilled cheese sandwich. Highly recommended :)
7th Mar, 2017
Just made this for the first time today. Really delicious and I think every element makes a difference including the use of the vinegar, absolutely yummy. I did add more water though to make it a slightly thinner consistency as was pretty thick!
tichols's picture
11th Jan, 2017
Made this almost to the letter in half quantity. (Made 3 big portions) Switched cumin seeds for powder, caster sugar for honey and yoghurt for sour cream as this is what I had in my cupboards. I did add more water at the blending stage and was glad I did it in two batches as the first was too smooth so I gave the second batch only a quick blast then combined the two. Had clean bowls all round :)


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