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Lentil and Chorizo Soup
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Lentil and Chorizo Soup

By gazleaney (GoodFood Community)
Rating: 4 out of 5.1 rating
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A tasty, filling soup with a subtle smoky flavour, perfect for autumn!


  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 large carrot, finely chopped
  • 1 stick celery, chopped
  • 100g chorizo sausage, finely chopped
  • 1 large clove garlic, crushed or finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp chilli flakes
  • 50ml water
  • 200g red lentils
  • 1 litre water
  • 2 vegetable stock cubes
  • salt and pepper to taste


  • STEP 1
    Heat the oil in a large pan. Add the onion, carrot, celery, chorizo and fry gently for a few minutes.
  • STEP 2
    When the vegetables begin to soften, reduce the heat. Add the garlic, cumin, chilli and water. Cook the ingredients gently for 10 minutes until soft.
  • STEP 3
    (To increase the flavour, try dry-frying the cumin seeds for a few minutes before adding them to the soup).
  • STEP 4
    Add the lentils, water and stock cubes. Turn up the heat, bring to the boil, then simmer for 20-25 minutes until the lentils are soft.
  • STEP 5
    Add salt and pepper to taste. For a more 'rustic' soup, serve as it is. Or use a blender to liquidize the soup for a smooth consistency.

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Rating: 4 out of 5.1 rating

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