Spanish Lentil and Chorizo Soup Recipe

Lentejas con Chorizo
Spanish Lentil and Chorizo Soup
Submitted By: Taz


2 ¼ Cups Lentilles du Puy (can substitute common green lentils) – picked and rinsed
1 ½ lbs Spanish-style Chorizo Sausage 'Links'
1 lb Yukon Gold Potatoes - peeled and medium diced (apx ¼ inch cubes)
1 Large Onion - ¾ of onion diced and remaining ¼ grated into a paste
3 Large Carrots - medium diced (apx ¼ inch cubes)
3 Cloves Fresh Garlic - grated into a fine paste
11 Cups Water - separated
5 Tbs Olive Oil - separated
4-5 Tbs Sherry Vinegar (can substitute red wine vinegar) - separated
2 Bay Leaves
3 Tbs Fresh Parsley - minced - separated
2 Tbs Smoked Spanish Paprika
1 Tbs All Purpose Flour (can substitute potato starch for gluten free)
⅛ tsp Ground Cloves
Kosher Salt to taste
Fresh Ground Black Pepper to taste

  1. Bring 4 cups of the water to a boil - Place picked and rinsed lentils in a large bowl along with 2 tsp kosher salt - Add boiled water to the lentils - Cover and set aside for 30 minutes 
  2. Place a 6 - 8 quart stock pot or large Dutch oven over medium heat and heat 2 Tbs of the olive oil until shimmering - Prick the chorizo several times with a fork and add to the pot - Allow chorizo to cook for 7-10 minutes or until browned on all sides - Remove from pan and set aside
  3. Reduce heat to low - Add diced onion, carrot, 1 Tbs kosher salt, and 1 Tbs of the minced parsley to the pan - Cover and allow to cook (stirring occasionally) for 10 minutes - Add potatoes and continue to cook (covered and stirring occasionally) until vegetables are tender but NOT browned
  4. Increase heat to medium-high - Drain the lentils and add, along with 3 Tbs of the vinegar to the vegetables and cook (stirring frequently) for 3-4 minutes - Add the remaining 7 cups of water, bay leaves, and ground cloves and stir to combine - Return the chorizo to the pot making sure that they are submerged - Bring to a simmer
  5. Reduce heat to low, cover, and allow to simmer until lentils are tender (apx 25-40 minutes)
  6. Heat the remaining 3 Tbs olive oil in a small pan over medium heat until shimmering - Add paprika, grated onion, garlic, and ¼ tsp fresh ground black pepper - Allow to cook (stirring constantly) for 2 minutes - Add flour and continue to cook (stirring constantly) for an additional minute
  7. Remove chorizo and bay leaf from the lentils (discard bay leaves) and set aside
  8. Add the paprika/garlic mixture to the lentils and stir to combine - Allow soup to cook (uncovered) for 10-15 minutes to thicken - Cut chorizo into bite sized pieces (apx ¼ inch thick slices or cubes) and return to the soup - Add the remaining 2 Tbs minced parsley and 1-2 Tbs vinegar (amount to taste) and allow to cook for 1 minute
  9. Adjust seasoning and serve
Soup will keep refrigerated in an airtight container for 4-5 days

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