Chorizo Lentil Soup
Warm, hearty, and bursting with bold flavors, this Chorizo Lentil Soup is a comforting one-pot meal that's perfect for any season. Featuring smoky chorizo sausage, tender lentils, and a medley of aromatic vegetables and spices like smoked paprika and cumin, this soup delivers a rich, satisfying taste with every spoonful. A blend of red and green lentils adds texture, while optional baby spinach provides a pop of color and added nutrients. Simmered in a savory broth with diced tomatoes and finished with a squeeze of fresh lemon, this protein-packed dish is both nourishing and incredibly easy to make. Ready in under an hour and serving up to six, it's an ideal choice for meal prepping or cozy family dinners. Serve with crusty bread for an irresistible, wholesome meal that will keep you coming back for more.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 12 ounces chorizo sausage (fresh or cured)
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 4 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 cup red lentils, rinsed
- 1 cup green or brown lentils, rinsed
- 14 ounces diced tomatoes (canned or fresh)
- 6 cups chicken or vegetable stock
- 1 leaf bay leaf
- 2 cups baby spinach (optional)
- to taste salt
- to taste black pepper
- optional lemon wedges (for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the chorizo sausage into half-moons if cured, or crumble it if fresh. Add to the pot and cook until browned, about 5-7 minutes. Remove and set aside, leaving the drippings in the pot.
Add the diced onion, carrot, and celery to the pot. Sauté until softened, about 5 minutes.
Stir in the minced garlic, smoked paprika, ground cumin, and dried thyme. Cook for 1 minute, until fragrant.
Add the red and green lentils to the pot, stirring to coat them in the spices and vegetables.
Pour in the diced tomatoes, chicken or vegetable stock, and add the bay leaf. Stir to combine.
Return the browned chorizo to the pot. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 25-30 minutes, or until the lentils are tender.
If using baby spinach, stir it in during the last 5 minutes of cooking until it wilts.
Season the soup with salt and black pepper to taste.
Serve hot with optional lemon wedges for added brightness, and enjoy!
Nutrition Facts
Calories |
2649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 54.1 g | 270% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 13363 mg | 581% | |
| Total Carbohydrate | 157.3 g | 57% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 41.7 g | ||
| Protein | 144.3 g | 289% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 6032 mg | 128% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
