Chorizo Lentil Soup,

Here’s a hearty, smoky, and deeply satisfying Chorizo Lentil Soup recipe—perfect for cooler evenings or anytime you want something nourishing with a kick of spice. It’s easy to make and great for meal prep, too.

🌶️ Chorizo Lentil Soup

🍲 Serves: 4–6

⏰ Ready in: 45 minutes

🧄 Ingredients

• 1 tbsp olive oil

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 6 oz (170g) chorizo, sliced or crumbled (use Spanish cured or raw Mexican-style)

• 1 tsp smoked paprika (especially if using mild chorizo)

• 1/2 tsp cumin (optional)

• 1 cup dried lentils (green or brown), rinsed

• 1 (14 oz) can diced tomatoes

• 4 cups chicken or vegetable broth

• 1 bay leaf

• Salt & black pepper, to taste

• 1–2 cups kale or spinach, chopped (optional)

• Fresh parsley or cilantro, for garnish

• Lemon wedges, for serving (optional)

👩‍🍳 Instructions

1. Sauté Vegetables & Chorizo
   In a large pot, heat olive oil over medium heat.
   Add onion, carrots, and celery. Cook for 5–7 minutes, until softened.
   Stir in garlic and cook for another 30 seconds.
   Add chorizo and sauté until browned and fragrant (if raw, cook through; if cured, just warm it).

2. Add Spices & Lentils
   Stir in smoked paprika and cumin. Add lentils and toss to coat.

3. Simmer the Soup
   Pour in diced tomatoes and broth. Add bay leaf.
   Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, or until lentils are tender.

4. Add Greens (Optional)
   Stir in kale or spinach and cook 3–5 more minutes until wilted.
   Season with salt and pepper to taste.

5. Serve
   Ladle into bowls. Garnish with chopped parsley or cilantro and a squeeze of lemon juice if desired.

✅ Tips & Variations

• Make it spicy: Use spicy chorizo or add red pepper flakes.

• Creamier texture: Blend a portion of the soup and stir it back in.

• More body: Add a diced potato or sweet potato with the lentils.

• Vegan version: Use plant-based chorizo and veggie broth.