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Spanish Lentil and Chorizo Soup

Spanish Lentil and Chorizo Soup

By Courtney HillDecember 10, 2018

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Active time plus cooling
    10 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.

Ingredients
  • 1

    tablespoon extra-virgin olive oil

  • 4

    medium garlic cloves, chopped

  • 3

    medium carrots, peeled and shredded on the large holes of a box grater

  • 1

    medium yellow onion, finely chopped

  • 1

    tablespoon tomato paste

  • 2

    teaspoons smoked hot paprika

  • Kosher salt and ground black pepper

  • 2

    15½-ounce cans lentils, rinsed and drained

  • 6

    ounces Spanish chorizo, halved lengthwise and sliced ¼ inch thick

  • 3

    bay leaves

  • 1

    tablespoon sherry vinegar

  • 1

    ounce baby arugula (about 2 cups lightly packed)

Step 1

In a large saucepan over medium-high, heat the oil until shimmering. Add the garlic, carrots, onion, tomato paste, paprika and 2 teaspoons salt, then cook, stirring occasionally, until the vegetables begin to brown, about 6 minutes.

Step 2

Stir in the lentils, chorizo, bay and 6 cups water. Bring to a simmer, then reduce to medium-low and cook, stirring occasionally, until the carrots are tender, 15 minutes.

Step 3

Off heat, stir in the vinegar, then remove and discard the bay leaves. Taste and season with salt and pepper. Ladle into bowls and top with arugula.