Red Lentil and Chorizo Soup
Warm up your table with the rich and hearty flavors of Red Lentil and Chorizo Soup, a rustic dish that’s as nourishing as it is satisfying. This vibrant soup combines the smoky, savory depth of browned chorizo with the earthy creaminess of protein-packed red lentils, creating a comforting bowl that’s perfect for cooler days. Aromatic notes of garlic, cumin, and paprika infuse every spoonful while tender carrots, celery, and juicy tomatoes add a wholesome, veggie-packed base. Ready in just under an hour, this one-pot recipe is an ideal weeknight meal and pairs beautifully with warm crusty bread for dipping. Whether you’re craving a filling lunch or a cozy dinner, this red lentil soup with chorizo is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams chorizo sausage
- 1 large onion
- 2 medium carrots
- 2 medium celery stalks
- 3 cloves garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup red lentils
- 6 cups low-sodium chicken or vegetable broth
- 1 400-gram can canned diced tomatoes
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the chorizo into thin rounds and add it to the pot. Cook for 4-5 minutes, stirring occasionally, until the chorizo releases its oil and becomes lightly browned. Remove the cooked chorizo with a slotted spoon and set it aside.
Dice the onion, carrots, and celery. Mince the garlic.
In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened.
Stir in the minced garlic, ground cumin, and paprika. Cook for 1 minute, stirring frequently to toast the spices and release their aroma.
Rinse the red lentils under cold water until the water runs clear.
Add the rinsed lentils, chicken or vegetable broth, diced tomatoes (with their juices), bay leaf, salt, and black pepper to the pot.
Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
Discard the bay leaf and return the cooked chorizo to the pot. Stir to heat through, about 2-3 minutes.
Taste and adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread if desired.
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.5 g | 169% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 7476 mg | 325% | |
| Total Carbohydrate | 99.0 g | 36% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 32.6 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2946 mg | 63% | |
*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.
