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.
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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)
- 1 litre chicken stock, hot (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)
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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.
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Chorizo and Lentil Soup
Ingredients
- olive oil for frying
- 200g cooking chorizo chopped (see Notes)
- 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 Notes)
- 1 litre chicken stock hot (see Notes)
- 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.
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.
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