Red Lentil and Chorizo Soup

A white bowl of red lentil topped with diced cooked chorizo and parsley

5 from 5 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Lunch, Soup

Cuisine: International

Servings: people

Calories: 384kcal

Author: Daniela Apostol

Ingredients

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

Instructions

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.

Nutrition