Chorizo & Lentil Soup

By Kevin • 30 or Less, Meat, Soups • 21 Apr 2013

Chorizo Lentil Soup

When you can make something this tasty in only twenty minutes, there’s really no excuse for getting dinner from a drive-thru window.

There are many types of chorizo from fresh to dry, with a few stops in between. Any will work in this recipe and the different types give you a reason to make this soup once a week. You’ve got to try them all!

Time: 20 minutes

Serves: 4


1 teaspoon extra-virgin olive oil
8 ounces chorizo – diced
2 cloves garlic very finely chopped or crushed
28 ounces diced tomatoes with their juice
1 cup water
1 teaspoon smoked paprika
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 cups lentils – boiled or canned (rinsed and drained)
2 tablespoons flat-leaf parsley – finely chopped


Place a suitable pot on medium-high heat and add the olive oil.

When the oil is hot, add the chorizo and cook for five minutes, stirring occasionally.

Add the garlic, stirring often for one minute.

Add the tomatoes, water, smoked paprika, salt and pepper, then turn heat to high and bring to a boil.

Reduce heat to simmer for three minutes.

Stir in the lentils and simmer for two minutes.

Remove from heat, stir in parsley and serve.

Get the PDF and nutrition info

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