Red lentil & chorizo soup

Red lentil & chorizo soup

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


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