Spanish Lentil and Chorizo Soup
- Makes4 servings
- Cook Time30 minutes
- Active time plus cooling10 minutes active
This flavorful soup is a lighter, fresher take on Spanish lentejas con chorizo, a thick lentil and chorizo stew. And thanks to canned lentils, it's quick to make. We liked smoked hot paprika here, but if you only have smoked sweet paprika, add ¼ teaspoon cayenne pepper for a little heat. Serve with crusty bread.
Tip
Don't use Mexican fresh chorizo in this recipe. The smoky intensity of cured Spanish chorizo is essential for developing flavor in the broth. Also, don't allow the soup to boil, as this toughens the chorizo; aim for a gentle simmer.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.