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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Caroline M
31st Jan, 2014
Delicious, everybody loved it
16th Nov, 2013
Lovely soup, very tasty and plently of veg. I like thick soup so this was perfect for me; makes a nice filing lunch. I divided into portions for freezing and sprinkled the chorizo between the containers so each had enough chorizo. Looking forward to eating the rest.
fortgirl8's picture
27th Oct, 2013
Was very tasty! I did find it a bit thick as others have said so put extra water in, also put all chorizo in too.
daviesx4's picture
14th Oct, 2013
A great recipe Barney. Absolutely loved this soup, just what you need on a cold October night. I will definatley be making this again for the family. x
10th Aug, 2013
One of the best soups ever - very yummy!
29th May, 2013
Very good but quite thick! Definitely will make again but perhaps a little less thick.
22nd May, 2013
Love this soup. Really thick and filling but I was surprised that the chorizo was left until last to use as a topping, especially when the plan is to make in bulk and then freeze in portions. I added the chorizo to the blender at the last minute to leave it a little bit chunky and then portioned out to freeze. Ideal soup for a cold and grey day.
16th Apr, 2013
Lovely tasty soup but a bit thick. My hubby made this and added the chorizo to the soup instead of on top. However, it gave a great flavour.
CalMamaCook's picture
10th Apr, 2013
Great recipe. I omitted the yoghurt but it was lovely anyway. My 3 year old who hates most foods asked me what the yummy smell was when it was cooking, so he enjoyed trying the chorizo when it had finished cooking. Would definitely cook again.
10th Apr, 2013
Really loved this recipe. It was easy to make and then, left overnight, was even better as there was chance for the spices to mingle. My only reservation was that the chorizo, which was left out until the soup was served, meant that there was none left after the first serving for two. It would mean that the chorizo would lose its crispy ness so it had to be eaten. Don't know how one would get round this if the soup was frozen as suggested,


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