Spanish Lentil Soup with Chorizo and Smoked Paprika

A hearty and flavorful Spanish lentil soup featuring chorizo, smoked paprika, and a medley of vegetables in a rich, smoky broth. Perfect for a comforting and satisfying meal.

Prep Time

20 minutes

Total Time

65 minutes

Calories

425 kcal

Difficulty

Medium

Equipment

3 items

Cost

£1.32/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

200gSpanish Chorizo(Dry-cured, remove casing and dice)

£3.50

2tbspOlive Oil(Extra virgin olive oil preferred)

£0.20

1mediumYellow Onion(Diced)

£0.30

2mediumCarrots(Diced)

£0.25

2mediumCelery Stalks(Diced)

£0.35

3clovesGarlic(Minced)

£0.15

2tspSmoked Paprika(Pimentón de la Vera)

£0.10

1tspDried Oregano(Optional, for added flavor)

£0.05

1leafBay Leaf(Adds depth to the broth)

£0.05

1.5cupsDried Brown or Green Lentils(Rinsed)

£0.75

6cupsChicken or Vegetable Broth(Adjust as needed for desired consistency)

£1.20

114.5 oz canDiced Tomatoes(Undrained)

£0.60

to tasteSalt(Adjust to your preference)

to tasteBlack Pepper(Freshly ground)

1tbspSherry Vinegar(Optional, for acidity and depth)

£0.15

2tbspFresh Parsley(Chopped, for garnish)

£0.30

Total Cost

£7.95

£1.32 per serving

Instructions

1.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced chorizo and cook until it releases its fat and slightly crisps, about 5-7 minutes. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
2.
Add the diced onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes.
3.
Add the minced garlic, smoked paprika, and dried oregano (if using) and cook for another minute, until fragrant.
4.
Add the rinsed lentils, diced tomatoes (with their juices), bay leaf, and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
5.
Return the cooked chorizo to the pot. Stir well and simmer for another 5 minutes to allow the flavors to meld.
6.
Remove the bay leaf before serving. Stir in sherry vinegar (if using). Season with salt and pepper to taste.
7.
Ladle the soup into bowls and garnish with fresh parsley before serving.

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My Notes

Nutrition Information

Nutrition per serving (450g)

425 kcal / 1778 kJ

Carbs

38g

15% of RDA

Fat

20g

29% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

7 g

8% of RDA

Sodium

950 mg

41% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a thicker soup, you can use an immersion blender to partially blend the soup before serving.

Serve with crusty bread for dipping.

The soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavor will continue to develop as it sits.

If you like a little heat, add a pinch of cayenne pepper or a chopped chili pepper to the soup while cooking.

Adding a smoked ham hock to the soup while simmering can deepen the smoky flavor, but remember to remove it before serving.

Cooking Equipment

Large pot or Dutch oven

Cutting board

Knife

Wine Pairings

No wine pairing suggestions available for this recipe.

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