Lentil and Chorizo Soup (Spanish Lentil Soup with Chorizo)

If you love hearty soups that feel cozy and filling, this Lentil and Chorizo Soup is going to become a favorite in your kitchen. This comforting bowl of Chorizo Lentil Soup combines smoky Spanish chorizo, tender red lentils, vegetables, and a rich tomato broth. The result is a flavorful soup that tastes like it simmered all day.

This dish is inspired by the traditional Spanish recipe Lentejas con Chorizo, a classic lentil stew served across Spain. The combination of lentils and sausage creates a satisfying meal that works as either a hearty lunch or a simple main dish on a busy weeknight.

Even better, this recipe uses simple ingredients and comes together in about an hour.

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Why You’ll Love This Spanish Lentil Soup with Chorizo

This Spanish Lentil Soup with Chorizo is the perfect balance of smoky, savory, and comforting. The spicy chorizo infuses the broth with flavor while the lentils add protein and texture.

Reasons this recipe works so well:

• It uses pantry staples like olive oil, chicken stock, and canned tomatoes.
• Red lentils cook quickly and make the soup naturally thick and satisfying.
• The vegetables—carrot, celery stalks, and diced onion—build a deep flavor base.
• A piece of Parmesan rind adds rich depth to the broth.

This Chorizo Lentil Soup also reheats beautifully, making it perfect for meal prep.

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Ingredients for Lentil and Chorizo Soup

• 3 4-oz Spanish chorizo sausage links
• 1 tablespoon olive oil
• 1 large carrot, chopped small
• 1 celery stalk, chopped small
• 1 medium onion, chopped small
• Sea salt and black pepper, to taste
• 6 cups chicken stock (or a mix of broth and water)
• 2 cups red lentils, rinsed well
• 1 15-oz can diced tomatoes with liquid
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder (or 1 garlic clove, minced)
• 1 teaspoon dried thyme
• 2 bay leaves
• 2-inch Parmesan rind (optional)

Optional for serving

• ¼ cup fresh basil, chopped
• 3 tablespoons freshly grated Parmesan cheese

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How to Make Lentil and Chorizo Soup

1. Brown the chorizo

Heat a large pot, large saucepan, or Dutch oven over medium heat. Add the chorizo sausage links and cook about 3–4 minutes per side until browned.

Remove the sausage and cut into bite-size pieces or diced chorizo. Set aside.

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2. Cook the vegetables

Add olive oil to the same pot. Add the chopped carrot, celery stalks, and diced onion. Season with salt and black pepper.

Cook over medium heat, stirring occasionally with a slotted spoon, until the vegetables soften and begin to brown slightly, about 4–5 minutes.

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3. Add the soup ingredients

Return the chorizo to the pot. Add:

• Chicken stock or chicken broth
• Red lentils
• Diced tomatoes
• Oregano
• Garlic powder or garlic clove
• Thyme
• Bay leaf and bay leaves
• Parmesan rind (optional)

Stir well to combine.

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4. Simmer the soup

Increase the heat to medium-high heat and bring the soup to a boil. Immediately reduce to low heat.

Cover with a tilted lid and simmer for 20–25 minutes, until the lentils are tender and the soup thickens.

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5. Finish and serve

Remove the pot from heat. Discard the bay leaves and Parmesan rind.

Taste and adjust the seasoning with additional salt and black pepper if needed.

Stir in fresh basil and serve hot with grated Parmesan cheese.

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What Makes This Recipe Similar to Lentejas con Chorizo

Traditional Lentejas con Chorizo is a Spanish lentil stew made with lentils, vegetables, and smoky sausage. It often includes potatoes, paprika, and sometimes red pepper or red bell pepper for added flavor.

This version uses red lentils, which cook faster than green lentils or brown lentils, making it perfect for weeknight cooking while still keeping the classic flavor.

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Ingredient Tips

Chorizo:
You can use Spanish chorizo for a smoky flavor or Mexican chorizo for a spicier version of this chorizo soup.

Lentils:
This recipe uses red lentils because they cook quickly and break down slightly to thicken the soup. If you substitute green lentils or brown lentils, the cooking time may increase.

Broth:
To save money, use a mix of water and chicken broth instead of all broth.

Flavor booster:
Adding a Parmesan rind while the soup simmers gives the broth extra richness.

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Variations

Add vegetables:
Try adding diced red bell pepper or red pepper for extra color and sweetness.

Make it thicker:
Let the soup simmer longer over low heat to turn it into a thicker lentil stew.

Instant Pot option:
You can make this in the Instant Pot by sautéing the vegetables and chorizo first, then pressure cooking for about 8 minutes.

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Storing and Reheating

Store leftover Lentil and Chorizo Soup in an airtight container in the refrigerator for up to 4 days.

Reheat in a large pot over medium heat, adding a little chicken stock if the soup thickens too much.

This soup also freezes very well for up to 3 months.

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Why This Chorizo Lentil Soup Is So Popular

There is a reason Spanish Lentil Soup with Chorizo has been a traditional comfort food for generations. The smoky sausage, tender lentils, and rich broth create a satisfying bowl that is simple but incredibly flavorful.

Whether you call it Lentil and Chorizo Soup, Chorizo Lentil Soup, or Lentejas con Chorizo, it is one of those recipes that always tastes better the next day and fills the kitchen with amazing aromas while it cooks.

Serve it with crusty bread and enjoy a warm bowl of one of the most comforting, hearty soups you can make.

More Recipe Ideas

• Slow Cooker Lentil Soup
• Creamy Chicken Mushroom Soup
• Irish Ale Potato Cheddar Soup
• Instant Pot Beef Stew
• 15 Bean Soup

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