Lentil Soup with Chorizo


1 x tbsp of sunflower (or other flavourless oil)
1.2 liter / 2.5pt US / 2.1pt UK of chicken stock
2 x shallots chopped finely
2 x large cloves of garlic chopped finely
200gr / 7 oz. chorizo chopped into small cubes. (I use ready cooked, but you can use raw too.)
2 x tsp of tomato purée
2 x tsp of smoked paprika powder (if you can’t find it, just use normal paprika powder)
1 x tbsp fresh thyme leaves
200gr / 7oz. yellow lentils (or red)
Salt and pepper
Optional – some fresh chives chopped finely to dress


1. In a large pan, heavy bottomed pan heat the oil on a medium high heat and add the shallot and garlic. Fry for a minute or so allowing the shallot and garlic to soften.
2. Add the chorizo and stir through giving it about 30 seconds to give off its colour and flavour. If you are using raw chorizo you may wish to give it a little bit more time here. Remember though, it will have enough time to cook through later.
3. Add the thyme, tomato purée, paprika powder and lentils. Stir the lentils though and then add the stock.
4. Add a little bit of salt and some black pepper. Cover your soup and allow it to simmer gently for about 20 minutes or until the lentils are cooked and softened to your taste.
5. Check for seasoning and serve.
Tips and Variations
• If you leave the soup to stand for a while or overnight (which makes the flavour even better), you may find that it becomes thicker. Just add a little water and stir through before heating up. Be careful not to add so much water that you dilute the flavour as well as the consistency.


Lentils are not just for winter. Try this spruced up spring time Spanish style soup.


4 servings


Monday, April 7, 2014 - 2:35am


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