This red lentil chorizo soup is a hearty soup (or stew if you prefer it chunky) made in one big pot with the underlying flavour of smoky chorizo with the colour of red lentils. It is freezer-friendly, filling and built for meal prep because the lentils and potatoes thicken the soup without needing heavy cream.
Winter food can sometimes get a bad rap for being really bland and eh, but I'm of the opinion that you need some extra oomph. That's where this red lentil chorizo soup comes in. And before you say it "eww lentils", you barely even notice they're lentils. They're cooked in the juices of the caramelised chorizo and then blended into something really hearty so it's actually suitable for a meal prep.
The chorizo is used to top the soup at the end, or you can mix it into the mixture for more of a stew vibe. Either way, it's a great option to have in your freezer for a Plan B as it's flavourful even on reheating!
TL;DR
- Servings: 5
- Prep time: 10 minutes Cook time: 40 minutes
- Meal prep: Great for meal prep because the red lentils and potatoes thicken the soup, while the chorizo adds enough flavour that it still tastes good after reheating.
- Fridge storage: 4 days in an airtight container. Store the crispy chorizo separately if you want it to stay crisp.
- Freezer storage: 3 months
- Reheating: Reheat in the microwave in 1 minute intervals for about 4 minutes, stirring between each interval, or reheat on the stove with a splash of stock or water.
- Customise: Adjust the spice level with mild or spicy chorizo, extra cayenne, smoked paprika or a spoonful of Greek yoghurt to mellow it out.
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Why you'll love this recipe
One-pot. Everything is cooked in the one pot, which means less washing up, and ya'll know I am a massive fan of that.
Customisable. Use mild or spicy chorizo, adjust the cayenne, or add yoghurt at the end if you want it creamier.
Flavourful. This is not a boring soup; the chorizo oil, paprika, cumin and vinegar give it proper depth.
Meal prep friendly. It stores, freezes and reheats well, especially if you portion it like a proper lunch and serve it with small batch focaccia bread.
Ingredients
Chorizo. choose mild or spicy depending on your heat preference. The underlying flavour of the chorizo flavours the soup because of the oils but won't necessarily adjust the soups heat. The heat will be concentrated to the chorizo bits.
Potatoes. Chopped potatoes thicken the lentil soup and give it a creamier texture without heavy cream, which is the same method I use in my zucchini and broccoli soup.
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.
Vinegar. Adds acidity at the base of the soup so the final result tastes rich, not heavy.
Stock. I use a homemade chicken stock because I can adjust the flavours as I like and I know what's in it. You could use any type of stock but I do recommend one with low sodium as the chorizo has quite a bit of saltiness so you don't want to overpower it.
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.
Is this a soup or stew?
Hopefully both or either. It starts more as a stew as everything is cooked down and then as you blend it it'll get smoother more akin to a soup - but you can adjust this.
If you want it more like soup, blend it until mostly smooth and add an extra splash of chicken stock when reheating. If you want it more like stew, blend it less, keep some texture from the potatoes and lentils, and stir the crispy chorizo through instead of using it only as a topping.
Substitutions and variations
Red lentils for other lentils. You can use brown or green lentils, but the texture and flavour will change because they hold their shape more and will not blend into the same - not to mention, you'll lose the really red colour.
Crushed tomatoes. Swap diced tomatoes for crushed tomatoes, passata or fresh tomatoes, but crushed tomatoes and passata will make the soup smoother from the start.
Add more spice. Use spicy chorizo, extra cayenne pepper, smoked paprika or chilli flakes if you want more heat.
Make it more like chorizo lentil stew. Blend less and mix the cooked chorizo through the soup instead of keeping it as a topping.
How to make red lentil chorizo soup
Step 1. Heat the olive oil in a large deep pan or Dutch oven over high heat. Let the pan come to heat first, especially if using cast iron, so the chorizo crisps rather than stews. Then, add the chopped chorizo and cook for 4-5 minutes, or until slightly crispy and the red oil has released into the pan. Remove the chorizo with a slotted spoon and leave the oil in the pan.
Step 2. Add the onion to the chorizo oil and cook for 2-3 minutes until soften and fragrant. Add the garlic in the last minute.
Step 3. Add the red lentils, diced tomatoes, potatoes, carrot, (preferably pre-heated) chicken stock and spices.
Step 4. Stir well and bring the soup to the boil. Once boiling, reduce to a simmer and cook for at least 30 minutes, or until the lentils are soft and the potatoes can be easily pierced with a fork.
Step 5. Remove from the heat for a couple of minutes and if using Greek yogurt, add. Use a stick blender to blend the soup until your desired level of smoothness.
Option - add crispy chorizo on top or stir through for more of a stew
Step 6. Serve with some crispy bread
Lauren's Top Tips
Use hot stock. If you can, pre-heat the stock first so the soup comes back to heat faster in a large pot.
Crisp the chorizo first. This is where a lot of the flavour comes from, so do not rush it or add everything to the pot at once. Depending on the size of your pot, you may need to do this in batches.
Recommended Equipment
I recommend using a really large pot on the stove, at least 5L, so you are not at risk of spilling when the soup starts simmering. A cast iron Dutch oven helps get crispness on the chorizo, but it is not essential.
For meal prepping, I recommend glass meal prep containers because this soup has tomatoes, paprika and chorizo oil, which can stain plastic. If using plastic, let the soup cool first and avoid microwaving it for too long in the container.
Meal prepping red lentil chorizo soup
This chorizo lentil soup is a great meal prep option because it has protein from the chorizo and lentils, carbohydrates from the potatoes and lentils, and vegetables from the carrots, onion and tomatoes. It is also hearty enough to work as lunch on its own, especially if you blend it thicker and portion it into proper serves.
It also gets better after sitting because the lentils continue to absorb flavour from the chorizo, tomato, paprika and cumin. If you are already making winter lunches, this pairs well with other soups like chicken minestrone soup, or another chorizo recipe like chorizo orzo pasta bake if you want to use up the rest of a chorizo pack.
Storing
Let the soup cool before portioning it into airtight containers. Store in the fridge for up to 4 days.
If you want the chorizo to stay crispy, store it in a separate container and add it after reheating. If you mix the chorizo through, it will soften, but it gives the soup more of a chorizo lentil stew texture and makes lunch easier.
Lauren's Meal Prep Tip
Decide early whether you care more about crisp chorizo or convenience. If you want crisp chorizo, store it separately. If you want the easiest possible lunch, mix it through the soup and accept the stew vibe.
Reheating
Reheat in the microwave in 1 minute intervals for about 4 minutes, stirring between each interval so it warms through evenly. Soup can take longer to reheat than dishes like stir fries because it takes up more surface area. Alternatively, reheat on the stove with a splash of stock or water, stirring until hot throughout.
Freezing
Portion into freezer containers like my 2 cup Souper Cubes as pictured. I have frozen this with and without the chorizo and with the chorizo is not necessarily recommend if you like the crispness of it, but it does work well mixed in with the soup to create more of a stew vibe if you don't mind it losing the cripsness and if you want maximum convenience (i.e. me!)
You can reheat straight from the cube in the microwave or over the stove.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
You can use canned lentils, but the soup will not thicken in the same way because canned lentils are already cooked. If using canned lentils, reduce the simmering time and expect more of a chunky lentil soup with chorizo rather than a creamy red lentil chorizo soup.
Red lentils continue to absorb liquid as the soup sits, so add extra stock or water when reheating. This is especially useful for meal prep portions that have been in the fridge for a few days.
Soup can mellow after storing, especially when lentils absorb the liquid. Add a splash of vinegar, extra salt, paprika or cayenne after reheating to bring the flavour back.
Other soups and stew recipes you'll like
Or, you can have a browse through my soups and stew meal preps for more delicious eats.
Recipe
Red Lentil Chorizo Soup (or Stew)
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Equipment
- Dutch oven, recommended
Ingredients
- 1 tablespoon olive oil, or other neutral oil
- 2 chorizo sausages, adjust spiciness to preference
- 1 brown onion
- 2 carrots
- 2 potatoes, all-rounder, white
- 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, subs note 1
- 1 ½ cup red lentils, dry (approx.3cup hydrated as substitution
- 800 g (1 ¾ lb) diced tomatoes, approx. 2 tins
- 1 L (4 cups) chicken stock, store bought or homemade
- ¼ cup Greek yoghurt
Instructions
Prepare
- Heat 1 tbsp olive oil on a dutch oven or deep pot over medium heat. Prepare veggies while heating up.
- Dice: 2 chorizo sausages, 1 brown onion, 3 garlic clovesRoughly cut: 2 potatoes, 2 carrots (peeling optional)
- Recommended - Preheat 1 L (4 cups) chicken stock by adding to a microwave safe dish and microwaving for approx. 2-5 minutes (time dependent)
Cook
- Add 2 chorizo sausages and cook until slightly crispy and oil has been released. Remove, but leave oil in pan.
- Add 1 brown onion and fry until soft and fragrant (approx. 2-3 minutes). Add 3 garlic cloves in last minute. 5-10 minutes).
- Add 1 ½ cup red lentils, 800 g (1 ¾ lb) diced tomatoes, 1 L (4 cups) chicken stock, 2 potatoes, 2 carrots, 1 tbsp cumin, 1 tbsp sweet paprika, 1 tsp cayenne pepper1 tbsp brown sugar, 1 tbsp red wine vinegar. Stir well and bring to the boil (bubbling). Once boiling, reduce to a simmer for at least 30 minutes or until the lentils are tender.
- Add ¼ cup Greek yoghurt then either blend with a hand blender (directly in dutch oven); or allow to cool slightly and add to food processor.
- Add to a bowl and top with the crispy chorizo.
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