Spanish Lentil Soup with Chorizo
Savor the comforting, smoky flavors of Spanish Lentil Soup with Chorizo, a hearty one-pot dish bursting with vibrant ingredients and aromatic spices. This rustic soup pairs protein-packed brown lentils with tender chorizo sausage, creating a rich and satisfying base infused with smoky paprika, cumin, and a touch of tomato paste for depth. Diced vegetables like carrots, celery, and red bell pepper add layers of texture and color, while baby spinach lends a fresh, green finish. Simmered in a savory chicken or vegetable broth, this flavorful soup is the perfect blend of traditional Spanish-inspired ingredients and easy preparation. Ready in just an hour, it makes a wholesome weeknight meal or a crowd-pleasing appetizer, especially when served with a slice of crusty bread. It's a soulful, nutrient-packed dish you'll return to time and time again!
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Recipe Information
Ingredients
- 1 cup brown lentils
- 2 tablespoons olive oil
- 200 grams chorizo sausage
- 1 medium yellow onion
- 3 whole garlic cloves
- 2 medium carrot
- 2 whole celery stalks
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 6 cups chicken or vegetable broth
- 1 whole bay leaf
- 1 medium red bell pepper
- 2 cups baby spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by rinsing the lentils under cold water and set them aside.
Heat the olive oil in a large soup pot over medium heat. Add the chorizo sausage, sliced into half-inch rounds, and cook until browned on each side, about 4-5 minutes. Remove the chorizo and set aside.
In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Add the chopped carrots, celery, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the smoked paprika, cumin, and tomato paste, and cook for 1 minute to toast the spices and deepen the flavor.
Pour in the broth, then add the lentils and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.
Return the browned chorizo to the pot and stir in the baby spinach. Cook for another 5 minutes until the spinach wilts.
Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.
Serve the Spanish Lentil Soup warm with crusty bread on the side, if desired.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 22.9 g | 8% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 7.8 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 603 mg | 13% | |
*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.
