Spanish Lentil Soup with Chorizo

Savor the comforting, smoky flavors of Spanish Lentil Soup with Chorizo, a hearty one-pot dish bursting with vibrant ingredients and aromatic spices. This rustic soup pairs protein-packed brown lentils with tender chorizo sausage, creating a rich and satisfying base infused with smoky paprika, cumin, and a touch of tomato paste for depth. Diced vegetables like carrots, celery, and red bell pepper add layers of texture and color, while baby spinach lends a fresh, green finish. Simmered in a savory chicken or vegetable broth, this flavorful soup is the perfect blend of traditional Spanish-inspired ingredients and easy preparation. Ready in just an hour, it makes a wholesome weeknight meal or a crowd-pleasing appetizer, especially when served with a slice of crusty bread. It's a soulful, nutrient-packed dish you'll return to time and time again!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup brown lentils
• 2 tablespoons olive oil
• 200 grams chorizo sausage
• 1 medium yellow onion
• 3 whole garlic cloves
• 2 medium carrot
• 2 whole celery stalks
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 6 cups chicken or vegetable broth
• 1 whole bay leaf
• 1 medium red bell pepper
• 2 cups baby spinach
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Begin by rinsing the lentils under cold water and set them aside.

Step 2

Heat the olive oil in a large soup pot over medium heat. Add the chorizo sausage, sliced into half-inch rounds, and cook until browned on each side, about 4-5 minutes. Remove the chorizo and set aside.

Step 3

In the same pot, add the diced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.

Step 4

Add the chopped carrots, celery, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.

Step 5

Stir in the smoked paprika, cumin, and tomato paste, and cook for 1 minute to toast the spices and deepen the flavor.

Step 6

Pour in the broth, then add the lentils and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Cover the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.

Step 8

Return the browned chorizo to the pot and stir in the baby spinach. Cook for another 5 minutes until the spinach wilts.

Step 9

Season the soup with salt and black pepper to taste. Remove the bay leaf before serving.

Step 10

Serve the Spanish Lentil Soup warm with crusty bread on the side, if desired.

Nutrition Facts

Serving size	(2283.3g)

Amount per serving	% Daily Value*
Calories	1733.4

Total Fat 119.2g	0%
Saturated Fat 41.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 177.9mg	0%
Sodium 11247.6mg	0%
Total Carbohydrate 79.6g	0%
Dietary Fiber 25.7g	0%
Total Sugars 21.5g
Protein 83.6g	0%

Vitamin D 0IU	0%
Calcium 298.3mg	0%
Iron 17.7mg	0%
Potassium 2052.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.2%

Protein: 19.4%

Carbs: 18.5%