Lentil Tomato Chorizo Soup
Warm up with a bowl of hearty and flavorful Lentil Tomato Chorizo Soup, a one-pot masterpiece perfect for cozy dinners or meal prep. This recipe brings together the smoky richness of sautéed chorizo, nutrient-packed lentils, and the vibrant tang of diced tomatoes, all simmered in a spiced broth infused with cumin, smoked paprika, and a hint of red chili flakes. With a base of aromatic sautéed vegetables like onion, carrots, and celery, this soup delivers a balanced depth of flavor. Finished with fresh parsley and a splash of zesty lemon juice, it’s both comforting and bold. Ready in just an hour, this protein-packed soup is easy to make and sure to impress, making it an ideal choice for a satisfying family meal or a weekday lunch.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 250 grams chorizo sausage
- 1 medium yellow onion
- 2 medium carrots
- 2 medium celery stalks
- 3 large garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoons red chili flakes
- 1 cup dried lentils
- 400 grams canned diced tomatoes
- 4 cups chicken or vegetable broth
- 1 piece bay leaf
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat olive oil in a large pot over medium heat.
Slice the chorizo into thick rounds and sauté in the pot until browned and crispy, about 5 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
Finely chop the onion, carrots, and celery. Mince the garlic cloves.
Add the chopped onion, carrots, and celery to the pot. Sauté until softened, about 5–7 minutes.
Stir in the minced garlic, ground cumin, smoked paprika, and red chili flakes. Cook for 1 minute until fragrant.
Rinse the dried lentils under cold water to remove any debris, then stir them into the pot.
Add the diced tomatoes, chicken or vegetable broth, and the bay leaf. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 30–35 minutes, or until the lentils are tender.
Return the cooked chorizo to the pot and let it warm through for 5 minutes.
Stir in fresh parsley and lemon juice, then season with salt and black pepper to taste.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.9 g | 196% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 10971 mg | 477% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 76.2 g | 272% | |
| Total Sugars | 30.6 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3826 mg | 81% | |
*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.
