Red lentil & chorizo soup

Red lentil & chorizo soup

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(70 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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Roccocharles
30th Sep, 2016
2.05
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
3rd Aug, 2016
5.05
Just finished making this and it is absolutely delicious, it smells amazing too - thank you!
cwalsh1989
3rd Feb, 2016
Love this soup, thick and warming and very tasty, hit with the husband too!
leppie
2nd Nov, 2015
5.05
This was delicious! Perfect for a cold, foggy November day. I couldn't stop eating it.
leppie
6th Jan, 2016
5.05
PS I quite like it thick, it's sort of a cross between a soup and a casserole. Very filling and satisfying.
fairystoryteller
22nd Dec, 2014
5.05
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
21st Aug, 2014
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
3rd Apr, 2014
5.05
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@Cheap...
6th Mar, 2014
Really enjoyed this meal.
adriana2416
18th Feb, 2014
Not great.

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