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Red lentil and chorizo soup in bowl with fried chorizo topping, sitting on grey napkin

Red Lentil and Chorizo Soup

Deborah
This red lentil and chorizo soup is both comforting and warming.   Enjoy with homemade bread or savoury scones.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Lunch, Soup, Starter
Cuisine British
Servings 6 people

Ingredients
  

  • 1 tbsp olive oil
  • 200g cooking chorizo peeled and diced
  • 1 large onion chopped
  • 2 carrots chopped
  • pinch of cumin seeds
  • 3 garlic cloves chopped
  • 1 tsp smoked paprika
  • pinch of golden caster sugar
  • small splash red wine vinegar
  • 250g red lentils
  • 2 x 400g tins chopped tomatoes
  • 850ml to 1l chicken stock (made using 2 stock cubes or pots) (see Notes)

Instructions
 

  • Heat the oil in a large pan over a high heat. Add the chorizo and cook for 5 to 6 minutes until crisp and it has released its oils. Remove the chorizo with a slotted spoon into a bowl, leaving the fat in the pan. Reduce the heat to medium and fry the onion, carrots, and cumin seeds for 10 minutes until soft and glistening, then add the garlic and fry for 1 minute more. Scatter over the paprika and sugar, cook for 1 minute, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
  • Give it a good stir, bring to a boil and then simmer for 30 minutes or until the lentils are tender. Blitz with a hand blender until smooth(ish) but still chunky. The soup can be made several days ahead or frozen for 6 months at this point.
  • Serve in bowls, scattered with the chorizo.

Notes

  • Stock - at step 1, start off with 850ml of stock and then add more after step 2 if the soup ends up very thick.
  • Note at step 2, the soup can be made a few days ahead or can be frozen for 6 months.
 
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Keyword chopped tomatoes, chorizo, red lentils, smoked paprika