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I whipped up this smoky chorizo and lentil soup one cold night, and it's stuck as our go-to family meal since then. There's something magical about how the zesty chorizo works with soft lentils and veggies to make the ultimate comfort food. The smell that fills our home when I cook this has everyone rushing to grab a bowl.
What Makes This Soup Special
The real trick happens as the smoky chorizo lets out its tasty oils into the liquid, giving everything an amazing flavor kick. All those lentils suck up the yummy taste while each veggie brings its own unique twist. It's pretty cool how a bunch of basic items can turn into something so darn good.
Ingredients List
- Chicken Stock: Six cups (homemade works best).
- Green Lentils: Around 10 ounces, washed well.
- Chorizo: Half a pound of Spanish-type for smokiness.
- Potatoes: Half a pound, peeled and cut into chunks.
- Bay Leaves: Two to boost the taste.
- Red Bell Pepper: One for a nice color pop.
- Onion: One medium, cut small.
- Carrot: One medium, chopped into small bites.
- Celery: Two stalks, cut tiny.
- Garlic: Two fresh cloves, minced up.
- Olive Oil: Just a bit of the nice kind.
- Tomato Paste: Two tablespoons for depth.
- Smoked Paprika: One teaspoon for extra smoke.
- Fresh Thyme: One teaspoon, chopped.
- Fresh Parsley: A small bunch for topping.
- Salt and Pepper: Add to your liking.
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Cooking Steps
- Finish With The Perfect Touch
- Put the crispy chorizo back in, check if it needs more salt or pepper, and throw on that fresh parsley.
- Let Everything Cook
- Mix in your lentils, potatoes, bay leaves and stock, then leave it all to slowly bubble for about 30 minutes.
- Get Those Flavors Going
- Throw in your garlic, paprika, thyme and tomato paste until you can really smell them.
- Cook The Veggies
- Take out the chorizo and use those tasty oils to soften your onion, carrot, celery and pepper.
- Begin With The Sausage
- Warm up your olive oil and fry that chorizo until it gets crispy and releases all its tasty oils.
Handy Tricks
Don't rush the cooking time, this soup gets tastier the longer it cooks. Always wash those lentils before you start. If your soup looks too thick, just add a bit more stock. I sometimes throw in a splash of red wine with the tomato stuff for more flavor.
Tweak It However You Want
Feel free to mess around with this recipe! I've tried adding handfuls of spinach right at the end or switching to sweet potatoes instead. It actually tastes better the day after you make it, so it's great for busy nights.
Fast Facts
Frying the chorizo first gives you a super flavorful base for everything else. Your lentils should be soft but not mushy. Stick with green or brown lentils since the red ones fall apart too much. You can totally freeze this soup after it cools down. We can't get enough of dipping crusty bread into the tasty broth.
Recipe Questions & Answers
- → Why pick green lentils?
They keep their shape during cooking, unlike some other types that can turn mushy.
- → Is another sausage okay?
Smoked sausage works fine, but Spanish chorizo adds the best flavor touch.
- → How should I store it?
Refrigerate for 3–4 days or freeze for up to 3 months.
- → Why cook the chorizo first?
This step releases oils that bring extra taste to the veggies and broth.
- → How can I make it vegetarian?
Skip the chorizo and use veggie broth. Add more smoked paprika for a rich, smoky flavor.