This vibrant Chorizo Lentil Soup features smoky chorizo sausage simmered with protein-packed red lentils, vegetables, and a touch of heat. It's a one-pot, slightly spicy, red lentil stew that's perfect for a cozy night in and easy to customize to your spice preference.
"Babe, good call on the Chorizo"
Zak, my partner, after eating this for lunch
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Why you'll love this recipe
- Hearty. This spicy lentil soup offers a warm and satisfying meal in a single bowl.
- Flavourful. The combination of chorizo, lentils and spice creates a flavour explosion that's a delicious and satisfying twist on the classic lentil soup.
- One-pot. Cue less cleaning up!
- Customisable. Don't worry if spice isn't your thing, you can easily customise this recipe to bring the heat down (or up 😉 )
Ingredients
Chorizo. The star of this red lentil stew is the chorizo. You can adjust the spice level by choosing a milder or spicier variety.
Red Lentils. The red lentils in the stew provide a good source or protein and fibre, and add to the rich red colour of the soup.
Carrots. Adds colour and a touch of sweetness to the chorizo lentil soup.
Potatoes. Adding chopped potatoes naturally thickens the lentil soup and provides a creamier texture.
Brown onion & Garlic. These aromatics form the base of the flavour profile, adding savory depth to the soup.
Diced Tomatoes. Crushed or chopped tomatoes add a touch of acidity and vibrant colour to the soup.
Stock. This provides the bulk of the soup. Most types of stock (vegetarian, chicken, beef) will work here.
Spices. You can mix-and-match your spices and the quantities to suit your flavour preferences. The Cumin adds an earthy and warm flavour profile, sweet paprika adds a hint of sweetness and vibrant colour (you could also use smoked paprika), and the cayenne pepper adds a touch of heat that can easily be adjusted.
Sugar. Helps to balance the acidity of the tomatoes and harsh spice from the chorizo and spices.
Dairy. A splash of cream or yogurt can be added at the end for a touch of richness. However, the soup is delicious and creamy without it, making it a versatile option for those following a dairy-free diet.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations.
How to make
- Cook Chorizo
Heat oil on a large and deep pan (or dutch oven) over high heat. Make sure you let it come to heat first (especially the dutch oven).
Add chopped chorizo and cook until slightly crispy and oil has been released. Remove the chorizo, but leave oil in pan. This will be used to fry off the vegetables and allowing that flavour to come through the dish. - Carrots and onions
Add onion and carrots and fry until soft and fragrant (approx. 5-10 minutes). Add garlic, spices, sugar and vinegar. Fry for another minute.
- Lentils and stock
Add lentils, tomatoes, potato and stock (preferably pre-heat the stock so it doesn't take forever in such a large pan).
Stir well and bring to the boil. Once boiling, reduce to a simmer for at least 30 minutes or until the lentils are tender. - Adjust spice
Now is the time to adjust the spice levels. If it's too spicy, add some yoghurt or milk, if it's not spicy enough, go hard on the cayenne pepper.
Once it meets your flavour preferences, blitz mixture with a hand blender until only slightly chunky (you can adjust this to your preference). - Serve
Serve with crispy chorizo and choice of toppings. You can also make my Small Batch Focaccia to soak up the extra goodness (trust me, you're going to want to)
Top Tip
Adjust your spice for lentil soup after the lentils have expanded and are tender as the addition and reduction of liquid will influence the flavour profile. After the cooking, taste and adjust.
Recommended equipment
- Large and Deep pot (or a Dutch Oven)
- Chopping board
- Sharp knife
- Garlic crusher (optional)
- Stick Blender or Food Processor or Blender
- Meal Prep Containers (optional, for meal prep)
- Souper cubes (optional, for freezing)
- Vacuum sealer (optional, for freezing)
- Reusable Silicone bag (optional, for freezing)
Meal prep and leftovers
This hearty Chorizo Red Lentil Soup is perfect for meal prepping! Packed with protein and fibre, it's a delicious and nourishing lunch option throughout the week. Since this soup contains lentils, it reheats beautifully. Serve it with my Small Batch Focaccia (pictured) and read below as I've got all the tips and tricks to help you keep it fresh and flavourful.
Storing
Allow the spicy chorizo lentil soup to cool completely on the counter before storing. Portion it into airtight containers and refrigerate for up to 4 days.
Reheating
Stove-top. Reheat the red lentil soup in a saucepan over low heat, stirring occasionally, until warmed through.
Microwave. Alternatively, reheat individual portions of the lentil dish with chorizo in the microwave on medium power for 1-2 minutes, stirring halfway through.
Freezing
For longer storage, portion the cooled red lentil stew into freezer-safe containers, reusable ziplock bags or souper cubes (all links above) leaving some headspace for expansion.
If you can avoid it, don't freeze the chorizo with the lentil soup as it will lose its crisp texture which pairs beautifully with the creamy lentil soup. It's easily accessible and long-lasting in the fridge so this can be cooked fresh when you want to reheat the soup.
The soup can be kept in the freezer for up to 6 months. The chorizo will also be fine in the freezer, but it will lose its texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Lentils themselves have a mild, earthy flavour, but they absorb the flavours they are cooked with beautifully. Here are some tips to make your lentils taste delicious:
Sauté aromatics. Start by sautéing onions, garlic, or other aromatics in olive oil before adding the lentils. This builds a flavourful base that infuses the lentils.
Use flavourful broths. Swap water for vegetable broth, chicken broth, or even a combination for added depth of flavour.
Spice it up. Don't be shy with spices! Cumin, smoked paprika, chili powder, and even a touch of curry powder can add complexity and warmth to your lentil soup.
Acid is your friend. A squeeze of lemon juice or a splash of vinegar brightens the flavours and prevents the soup from tasting flat.
Absolutely! Chorizo is a fantastic addition to stews, including lentil soup. Its smoky, savory flavour pairs beautifully with the earthy taste of lentils. You can adjust the spice level by choosing a milder or spicier chorizo variety depending on your preference.
Yes, lentil soup freezes beautifully! In fact, it's a great meal prep option. Here's how to freeze and reheat your Chorizo Lentil Soup:
Freeze. Allow the soup to cool completely after cooking. Portion it into freezer-safe containers, leaving some headspace for expansion. Label with the date and freeze for up to 6 months.
Reheat. Thaw the soup overnight in the refrigerator. Reheat gently in a saucepan over low heat, stirring occasionally, until warmed through. Alternatively, reheat individual portions in the microwave on medium power for 1-2 minutes, stirring halfway through.
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I hope you enjoy this as much as I do - Love & Pasta, Lauren x
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Recipe
Chorizo Lentil Soup (Red Lentil Stew)
Ingredients
- 1 tablespoon olive oil
- 300 g (approx. 2) chorizo diced
- 1 brown onion diced
- 2 carrots peeled & sliced
- 2 potatoes peeled & sliced
- 3 garlic cloves diced
- 1 tablespoon cumin adjust to your preferences
- 1 tablespoon sweet paprika adjust to your preferences
- 1 teaspoon cayenne pepper adjust to your preferences
- 1 tablespoon brown sugar
- 1 tablespoon red wine vinegar or other vinegar
- 250 g red lentils
- 800 g diced tomatoes
- 1 L chicken stock preheated
- ¼ cup Greek yoghurt
Instructions
- Heat oil on a large pan over medium heat. Add chopped chorizo and cook until slightly crispy and oil has been released. Remove, but leave oil in pan.
- Add onion and carrots and fry until soft and fragrant (approx. 5-10 minutes). Add garlic, spices, sugar and vinegar. Fry for another minute.
- Add lentils, tomatoes and chicken stock. Stir well and bring to the boil. Once boiling, reduce to a simmer for at least 30 minutes or until the lentils are tender.
- Add yoghurt/milk/cream then blitz mixture with a hand blender until only slightly chunky (you can adjust this to your preference).
- Serve with crispy chorizo and choice of toppings.
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