Description
Lentil and Chorizo Soup
If you’re in the mood for a cozy, hearty meal, this Lentil and Chorizo Soup is the answer! Originating from Spain, this dish features smoky chorizo sausage paired with tender green lentils, all simmered together in a savory broth. Perfect for chilly evenings, it’s a comforting soup that fills your home with warmth and rich aromas. Pair it with a glass of your favorite red wine and a slice of crusty bread to truly enjoy this flavorful experience.
4 cups boiling water
2 cups dry green lentils
2 tsp salt
3 tbsp olive oil
1.5 lbs chorizo sausage (2-3 links)
1 tbsp butter
1 small yellow onion, chopped
2 large carrots, sliced
¼ cup fresh parsley, chopped
4 cloves garlic, minced
½ tbsp smoked paprika
Salt & pepper to taste
2 tbsp tomato paste
2 bay leaves
6-8 cups low sodium chicken broth
1-2 tbsp rice wine vinegar
Directions:
1. Soak lentils in boiling water for 30 min, then drain.
2. Cook chorizo in hot oil for 6 min, set aside.
3. In the same pot, add butter, onion, carrots, parsley, and garlic. Cook until soft.
4. Stir in paprika, tomato paste, bay leaves, broth, and lentils.
5. Add chorizo, simmer for 30-40 min. Stir in vinegar and serve.
Prep Time: 20 min
Kcal: 412 per serving
Step-by-Step Guide
1. Prepare the Lentils: Place the 2 cups of dry green lentils in a large heatproof bowl. Pour 4 cups of boiling water over them, ensuring they are fully submerged. Let them soak for exactly 30 minutes to soften, then drain thoroughly in a colander.
2. Brown the Chorizo: In a large soup pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the chorizo links (or sliced chorizo) and cook for 5-6 minutes, turning occasionally, until nicely browned on all sides. Remove the chorizo to a plate, leaving the flavorful oil in the pot.
3. Sauté the Aromatics: Reduce the heat to medium. Add 1 tablespoon of butter to the pot. Once melted, add the chopped onion, sliced carrots, and chopped parsley. Cook for 7-8 minutes, stirring often, until the vegetables are softened. Add the minced garlic and cook for 1 more minute until fragrant.
4. Build the Soup Base: Stir in the ½ tablespoon of smoked paprika, 2 tablespoons of tomato paste, 2 bay leaves, and the drained lentils. Pour in 6 cups of low-sodium chicken broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot.
5. Simmer to Perfection: Slice the cooked chorizo and add it back to the pot. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 30-40 minutes, or until the lentils are tender. Stir in 1-2 tablespoons of rice wine vinegar just before serving for a bright finish.
Serving Suggestions
This robust soup is a meal in itself but is elevated with the right accompaniments. Serve it in deep bowls with a generous slice of warm, crusty bread or a rustic baguette for dipping. A dollop of sour cream or a sprinkle of grated Manchego cheese adds a lovely creamy contrast. For a fresh element, a simple side salad with a lemon vinaigrette balances the soup’s richness perfectly.
How-to Summary
Soak green lentils, then brown chorizo sausage. Sauté onions, carrots, and garlic in the same pot. Add spices, tomato paste, broth, lentils, and chorizo. Simmer until lentils are tender, then finish with a splash of rice wine vinegar for depth.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but cooking times will vary. Brown lentils are a good substitute. Avoid red or yellow lentils as they will break down too much.
How can I make this soup vegetarian? Omit the chorizo and use a plant-based sausage alternative or add 1 cup of chopped mushrooms for umami. Use vegetable broth and add an extra ½ teaspoon of smoked paprika.
How should I store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if it has thickened too much.
Can I freeze this soup? Absolutely. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Is the vinegar necessary? Highly recommended. The rice wine vinegar (or a squeeze of lemon juice) adds a crucial note of acidity that brightens the entire dish and balances the smoky, fatty chorizo.
Common Mistakes to Avoid
- Skipping the Lentil Soak: Soaking the green lentils ensures they cook evenly and become perfectly tender without falling apart.
- Overcrowding the Pot: When browning the chorizo, avoid crowding the pot. Cook in batches if necessary to get a proper sear, which builds foundational flavor.
- Forgetting the Acid: Do not omit the final splash of vinegar. It cuts through the richness and elevates all the other flavors in the soup.
- Using Salty Broth with Regular Chorizo: Chorizo and many broths are already salty. Always use low-sodium broth and season with salt at the end, after tasting.
Conclusion
This Lentil and Chorizo Soup is the epitome of hearty, flavorful comfort food. Its simple preparation yields deeply satisfying results, making it a perfect centerpiece for a weeknight dinner or a casual gathering. By following the detailed steps and tips provided, you can easily master this Spanish-inspired classic and enjoy a bowl of warmth and robust flavor any time.