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Red lentil & chorizo soup

Red lentil & chorizo soup

A star rating of 4.6 out of 5.115 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition: per serving
low insalt1.1g


  • 1 tbsp olive oil , plus extra for drizzling
  • 200g cooking chorizo , peeled and diced
  • 1 large onion , chopped
  • 2 carrots , chopped
  • 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


  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, April 2013


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A star rating of 4.6 out of 5.115 ratings

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