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The lentil soup served in a white bowl and displayed on a blue table with an aqua colored linen.

Lentil Chorizo Soup

This lentil chorizo soup is hearty, affordable and really easy to make. It’s a delicious way to get nutritious lentils and vegetables into your dinner rotation.
Course Soup
Cuisine Spanish
Keyword chorizo, lentil recipes, lentils
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 383kcal
Author Elizabeth


  • 1 tablespoon Olive Oil
  • 1 small Onion finely diced
  • 1 large Carrot peeled and diced
  • 1 Celery Rib diced
  • 3 ounces Spanish Chorizo casing removed and cut into rounds or half rounds
  • 3-4 Garlic Cloves minced
  • 1 tablespoon Tomato Paste
  • ½ teaspoon Salt plus extra if needed for the finished soup
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Ground Cumin
  • ¼ teaspoon Black Pepper
  • 12-14 ounce package Brown or Green Lentils sorted and rinsed
  • 6 cups Chicken Broth
  • 2 cups Water
  • 12-16 ounces Potatoes peeled and cut into ½-1 inch cubes (about 2 medium potatoes)


  • Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 3 minutes, stirring frequently.
  • Add the chorizo, garlic, tomato paste, salt, oregano, cumin and black pepper. Cook 1-2 minutes, stirring frequently.
  • Add the lentils, chicken broth and the water to the pot. Raise the heat to high and bring the liquid to a boil.
  • Lower the heat to medium-low, cover and cook the lentils for 20 minutes, stirring occasionally. Keep the liquid at a gentle boil. It’s boiling too vigorously lower the heat a bit.
  • Taste a few lentils to gauge the remaining cooking time. If the lentils are still hard, cook an additional 5-10 minutes and check again. As a reference, we cooked out lentils for 27 minutes before adding the potatoes.
  • Add the potatoes to the pot. Remember to drain before adding them in if you were keeping them in water.
  • Raise the heat to medium to get the liquid back to a boil. Cook the soup for 15 minutes, or until the lentils and the potatoes are tender. Lower the heat a bit if the liquid is boiling too vigorously.
  • Taste the lentils and add salt if needed. As a reference we did not add extra to our lentil soup.


The cooking time for lentils is an estimate. Actual cooking time will depend on how soft you like them and the freshness of the beans. The fresher the lentils the quicker they will cook.


Calories: 383kcal | Carbohydrates: 58g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 1271mg | Potassium: 1248mg | Fiber: 23g | Sugar: 4g | Vitamin A: 1845IU | Vitamin C: 37mg | Calcium: 78mg | Iron: 7mg