There’s something magical about a bowl of hearty, comforting soup, don’t you think? And when it comes to bold flavors and soul-warming goodness, Chorizo Lentil Soup is at the top of my list! This recipe is the perfect blend of smoky, spicy chorizo and earthy lentils, creating a satisfying dish that’s both nutritious and deeply flavorful. Whether you’re looking for a cozy weeknight dinner or a meal-prep-friendly option for busy days, this soup delivers!
Get ready to enjoy a spoonful of rich, savory goodness. Let’s dive into the details!
Why You’ll Love This Chorizo Lentil Soup
- Packed with flavor – The smoky chorizo infuses every bite with warmth and spice
- Nutritious & filling – Lentils are loaded with protein, fiber, and essential nutrients
- One-pot meal – Less cleanup means more time to enjoy your meal
- Perfect for meal prep – The flavors deepen over time, making leftovers even better
- Customizable – Easily swap ingredients to fit your dietary preferences
What Does Chorizo Lentil Soup Taste Like?
Imagine a rich, tomato-based broth infused with smoky paprika, garlic, and a hint of spice from the chorizo. The lentils soak up all those incredible flavors, becoming tender and satisfying. Every spoonful offers a mix of meaty chorizo, hearty legumes, and the perfect balance of tangy, savory, and slightly spicy notes. It’s comfort food with a kick!
Ingredients for Chorizo Lentil Soup
Main Ingredients
- Chorizo (8 oz, sliced or crumbled) – Use Spanish chorizo for a firmer texture or Mexican chorizo for a softer, spicier kick
- Lentils (1 cup, dried) – Green or brown lentils work best as they hold their shape well
- Olive oil (1 tbsp) – For sautéing the aromatics
- Onion (1, diced) – Adds a subtle sweetness and depth
- Carrots (2, chopped) – Provides natural sweetness and texture
- Celery (2 stalks, chopped) – Enhances the soup’s savory base
- Garlic (3 cloves, minced) – Because everything is better with garlic
- Diced tomatoes (1 can, 14.5 oz) – Brings acidity and richness
- Chicken or vegetable broth (4 cups) – The flavorful foundation of the soup
- Smoked paprika (1 tsp) – Adds a deep, smoky undertone
- Cumin (1/2 tsp) – Complements the chorizo’s warmth
- Bay leaf (1) – Enhances the overall depth of flavor
- Salt & black pepper (to taste) – Adjust according to your preference
Optional Additions & Substitutions
- Potatoes or sweet potatoes – For extra heartiness
- Spinach or kale – Stir in leafy greens at the end for added nutrients
- Red pepper flakes – If you love extra heat
- Cilantro or parsley – For a fresh, herby garnish
Kitchen Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Knife & cutting board
- Ladle
How to Make Chorizo Lentil Soup
1. Sauté the Chorizo
Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for about 5 minutes, stirring occasionally, until it starts to release its flavorful oils. If using Mexican chorizo, break it up with a wooden spoon as it cooks.
2. Add the Aromatics
Toss in the diced onion, carrots, celery, and garlic. Sauté everything together for another 3-4 minutes until the veggies soften and become fragrant.
3. Build the Soup Base
Pour in the diced tomatoes (with their juices), smoked paprika, cumin, and a generous pinch of salt and pepper. Stir well to coat the veggies and chorizo in the spices.
4. Simmer the Lentils
Add the lentils, broth, and bay leaf. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for about 25-30 minutes, or until the lentils are tender but not mushy.
5. Taste & Adjust
Remove the bay leaf and give the soup a taste. Add more salt, pepper, or a splash of broth if needed. If you’d like some greens, stir in spinach or kale in the last 5 minutes of cooking.
6. Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh herbs like parsley or cilantro. A squeeze of lemon or a sprinkle of grated cheese (like Manchego) adds a lovely finishing touch. Serve with crusty bread and enjoy every spoonful!
What to Serve with Chorizo Lentil Soup
- Crusty bread or garlic toast – Perfect for soaking up the flavorful broth
- A simple green salad – A light, fresh contrast to the hearty soup
- Roasted vegetables – Like Brussels sprouts or bell peppers for extra nutrients
- A glass of red wine – Try a Spanish Tempranillo for a perfect pairing
Tips for Making the Best Chorizo Lentil Soup
- Choose the right chorizo – Spanish chorizo adds a firm, meaty bite, while Mexican chorizo melts into the broth for extra richness
- Rinse your lentils – This removes excess starch and prevents a murky broth
- Let it sit – The flavors intensify as the soup sits, so it’s even better the next day
- Don’t overcook the lentils – They should be tender but still hold their shape
How to Store & Reheat
- Refrigerate – Store in an airtight container for up to 4 days
- Freeze – Let the soup cool completely, then freeze in portioned containers for up to 3 months
- Reheat – Warm on the stove over medium heat, adding a splash of broth if needed
Frequently Asked Questions
Can I make this soup vegetarian?
Absolutely! Swap the chorizo for a plant-based sausage or smoked tofu and use vegetable broth
Which lentils work best?
Green or brown lentils hold up well in soup, while red lentils will break down and create a thicker texture
Is this soup spicy?
It has a mild heat from the chorizo and paprika, but you can add red pepper flakes for extra spice
Can I make this in a slow cooker?
Yes! Sauté the chorizo and aromatics first, then add everything to the slow cooker and cook on low for 6-8 hours
Conclusion
This Chorizo Lentil Soup is the kind of meal that fills your home with warmth and your belly with satisfaction. It’s bold, hearty, and packed with nutrients, making it a perfect go-to dish for any season. Whether you’re cooking for a family dinner or meal-prepping for the week, this soup will never disappoint!
If you try this recipe, I’d love to hear from you! Leave a comment below or share your delicious creations on Pinterest
Looking for more cozy meal ideas? Try these recipes next:
Enjoy every spoonful! 🍲✨
Print
Delicious Chorizo Lentil Soup Recipe
- Total Time: 45 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
This Chorizo Lentil Soup is a rich, hearty, and flavorful dish that combines smoky chorizo with tender lentils in a savory tomato-based broth. Packed with protein, fiber, and warming spices, it’s the perfect comfort food for chilly days. Plus, it’s an easy one-pot meal that tastes even better the next day! Serve with crusty bread for a satisfying and nutritious meal.
Ingredients
- 8 oz chorizo, sliced or crumbled
- 1 cup dried lentils (green or brown)
- 1 tbsp olive oil
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 bay leaf
- Salt & black pepper, to taste
- Optional: spinach or kale, chopped parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chorizo and cook for about 5 minutes, stirring occasionally, until it releases its flavorful oils.
- Add the diced onion, carrots, celery, and garlic. Sauté for 3-4 minutes until the vegetables soften.
- Stir in the diced tomatoes, smoked paprika, cumin, salt, and pepper. Mix well to coat the ingredients in the spices.
- Add the lentils, broth, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender.
- Remove the bay leaf. Taste and adjust seasoning as needed. Stir in spinach or kale if using, and cook for an additional 5 minutes.
- Serve hot, garnished with fresh parsley or cilantro. Enjoy with crusty bread!
Notes
- Spanish chorizo adds a firm, meaty bite, while Mexican chorizo melts into the broth for extra richness
- Green or brown lentils hold their shape best, while red lentils will create a thicker texture
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months
- The soup thickens as it sits—add a splash of broth when reheating if needed
- Prep Time: 10
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish, Mexican-Inspired
Keywords: chorizo lentil soup, lentil soup with chorizo, spicy lentil soup, one-pot soup, hearty soup recipe, easy soup recipe
2 thoughts on “Chorizo Lentil Soup – 5 Irresistible Steps for a Hearty One-Pot Meal”