Red Lentil and Chorizo Soup, healthy and delicious, ready in about 20 minutes from scratch. The addition of carrots, celery, onions and garlic ups the nutritional value, making this soup a big hit with the whole family. The best comfort food for the cold weather.
Soups are much loved by us, and I tend to make them often, be it chunky or cream soups. There is something so comforting about enjoying a big bowl of soup on a cold day. And if you add a bread roll with butter in the mix, that's definitely a big winner with everyone.
Chorizo can only make everything better. Much, much better. Its smokiness adds so much flavour, and the brilliant colour adds vibrancy to any dish. Think of the most boring dish you have ever tasted, add chorizo to it, and then taste it again. I bet you'll change your mind about it!
Lentils are so underrated. I tend to forget how amazing them are, and what delicious recipes I can create with some cheap, but highly nutritious lentils of any colour.
Take this red lentil soup: it requires no pre-soaking, any veggie can be added to it, and it's on the table in 20 minutes or less. You can't possibly beat that! If you go for a ready-made pot of lentil soup, that is so expensive, and nowhere near as tasty. Let's see how to make it!
- diced chorizo - either regular chorizo or spicy
- red split lentils
- celery sticks
- vegetable oil
- chicken stock/broth
- salt & black pepper
To me, this soup is perfection! It really is. But you can, of course, tweak the recipe to your own liking. Or to whatever ingredients you have around.
Chorizo can be swapped for bacon, that's actually a very good replacement. You can either use bacon rashes, streaky bacon or bacon lardons. Or even diced pancetta. The choice is yours here.
I used the usual suspects for every soup: onions, carrots and celery. But you can add anything else you like: sweet potatoes, squash, spinach, peppers, pumpkin, and the list can go on.
I have tried using pumpkin instead of carrots in my Pumpkin and Red Lentil Soup with Bacon and the combo is amazing!
Since I used chorizo, I didn't add any other strong seasoning, but if you wish, you can throw in a bit of Indian curry powder too, which will add a spiced kick.
Step-by-step photos and instructions
You may skip this step if you wish, but I find that fried chorizo is even better, especially for topping the soup once it's ready. Plus, it's looks a lot better too.
- heat up the oil in a pan, add the diced chorizo and fry for 2-3 minutes until crispy
- remove from the pan and set aside
- in the same pan, add the chopped onion and fry until translucent, then add the chopped celery, carrots and red lentils
- give it a good stir, add the stock/broth, place the lid on, and leave to cook for 10-15 minutes until the veggies are tender and the lentils are cooked
- if you want a thinner soup, add more stock or water
- season with salt and pepper, and transfer to a food processor if you want to blitz it to a smooth consistency, otherwise it can be enjoyed chunky too
- add most of the chorizo, reserving some to top the bowl of soups too
- garnish with parsley
And that's it! It's quick, it's easy, it's healthy, you name it!
Other lentil recipes
Green Lentil Stew with Chorizo
Red Lentil Dahl with Coconut Milk
If you’ve liked my RED LENTIL AND CHORIZO SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Red Lentil and Chorizo Soup
- 130 g diced chorizo
- 1 onion
- 1 cup red split lentils
- 2 carrots
- 2 celery sticks
- 1 tablespoon vegetable oil
- 4 cups chicken stock/broth
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon parsley
- Heat up the oil in a pan, add the diced chorizo and fry for 2-3 minutes until crispy.
- Remove from the pan and set aside.
- Peel and chop the onion, carrots and celery sticks.
- In the same pan, fry the onion until translucent, then add the carrots, celery and red lentils.
- Give everything a good stir, add the stock, place the lid on, and cook for a medium heat for about 10-15 minutes or until the veggies are tender and the lentils are cooked.
- Season with salt and pepper.
- You can either transfer the soup to a food processor to blitz to a smooth consistency, or leave it chunky.
- Add most of the chorizo to the soup, and reserve some for topping the soups when you serve it.
- Garnish with parsley.
I’ve just made the lentil & chorizo soup it was delicious . I’m adding that to my soup recipes thank you.
I am glad you liked it!
Onion is not in the list of ingredients.
Lovely, I will be having this again. I didn't add the extra salt as I'd been using stock cubes which can be salty.