This chorizo and lentil soup recipe appeared in the October 2017 Delicious magazine. However, it doesn't appear on the website, no matter how much I search!
When I think of a comforting soup, lentils always come to mind, so add to that one of my favourite Spanish ingredients ...chorizo...it's a winner for me! It actually just looks delicious, and as the weather's turning colder, it's definitely a soup to heat you up.
There's a lovely warming heat from the chorizo and because it was hot smoked pimenton that I use...the heat is dialled up a notch or 2. I also love that there's cannellini beans in it...it's a soup that's absolutely full of flavour and now on the favourites list.
Tips
- Make this chorizo and lentil soup 2 to 3 days ahead – cover and chill and then reheat until piping hot to serve.
- Make it vegetarian – leave out the chorizo, use vegetable stock and add an extra tsp of smoked paprika to boost the smoky flavour.
- It's freezable - make double and freeze in batches in sealed containers, without the sour cream and parsley, for up to 6 months.
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Chorizo and Lentil Soup
Ingredients
- olive oil, for frying
- 200g cooking chorizo, chopped (see Tips)
- 1 red onion, finely chopped
- 3 carrots, finely chopped
- 2 red peppers, finely chopped
- a pinch of salt
- 150g red lentils, rinsed
- 1 tsp smoked paprika (see Tips)
- 1l hot chicken stock (see Tips)
- 400g tin cannellini beans, drained and rinsed
- salt and freshly ground black pepper
- fresh flat leaf parsley sprigs, soured cream and crusty bread, to serve (optional)
Instructions
- Heat a glug of olive oil in a large saucepan or casserole over a medium to high heat and fry the chorizo for 5 minutes, stirring, until crisp. Remove with a slotted spoon and set aside on a plate. Add the onion, carrots and peppers to the pan and season with a pinch of salt. Fry for 5 minutes, then cover with a lid and cook for 10 minutes, stirring 2 to 3 times, until the vegetables are starting to soften.
- Stir in the lentils and paprika, then add the hot stock. Bring up to a gentle simmer and cook, uncovered for 20 to 30 minutes until the vegetables are soft, adding the beans and chorizo for the final 5 minutes of cooking.
- Season to taste, then whizz with a stick blender until the mixture is smooth but there are still bigger pieces of chorizo.
- Serve topped with parsley sprigs, soured cream and crusty bread on the side, if you like.
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Chorizo and Lentil Soup
Equipment
Ingredients
- olive oil for frying
- 200 g (7.1 oz) cooking chorizo chopped (see Notes)
- 1 red onion finely chopped
- 3 carrots finely chopped
- 2 red peppers finely chopped
- a pinch of salt
- 150 g (5.3 oz) red lentils rinsed
- 1 tsp smoked paprika (see Notes)
- 1 litre (4 ¼ cups) hot chicken stock (see Notes)
- 400 g (14 oz) tin cannellini beans drained and rinsed
- salt and freshly ground black pepper
- fresh flat leaf parsley sprigs, soured cream and crusty bread to serve (optional)
Instructions
- Heat a glug of olive oil in a large saucepan or casserole over a medium to high heat and fry the chorizo for 5 minutes, stirring, until crisp. Remove with a slotted spoon and set aside on a plate. Add the onion, carrots and peppers to the pan and season with a pinch of salt. Fry for 5 minutes, then cover with a lid and cook for 10 minutes, stirring 2 to 3 times, until the vegetables are starting to soften.
- Stir in the lentils and paprika, then add the hot stock. Bring up to a gentle simmer and cook, uncovered for 20 to 30 minutes until the vegetables are soft, adding the beans and chorizo for the final 5 minutes of cooking.
- Season to taste, then whizz with a stick blender until the mixture is smooth but there are still bigger pieces of chorizo.
- Serve topped with parsley sprigs, soured cream and crusty bread on the side, if you like.
Notes
- Make this chorizo and lentil soup 2 to 3 days ahead – cover and chill and then reheat until piping hot to serve.
- Make it vegetarian – leave out the chorizo, use vegetable stock and add an extra tsp of smoked paprika to boost the smoky flavour.
- It's freezable - make double and freeze in batches in sealed containers, without the sour cream and parsley, for up to 6 months.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE