Chorizo and red lentil soup

  • serves 8
  • Easy

This simple soup is really easy to make and packs loads of punchy flavour from smoky chorizo and paprika. The red lentils make it a hearty but healthy afterwork recipe.



  • leeks 2, finely chopped
  • chorizo 100g, skinned and roughly chopped
  • olive oil 1 tbsp
  • butter 1 tbsp
  • chopped tomatoes 2 × 400g tins
  • vegetable stock 1.5 litres
  • red lentils 300g
  • smoked paprika 1 generous tsp


  • Step 1

    Fry the leeks and chorizo in the oil and butter until the leeks are softened and the chorizo has released some of its oil.

  • Step 2

    Add the remaining ingredients and bring to the boil.

  • Step 3

    Simmer for 30 minutes.

  • Step 4

    Remove some of the pieces of chorizo, liquidise the soup, then add the reserved chorizo to the soup before serving, for added texture.

  • Step 5

    Season and serve with crusty bread.

Nutritional Information

  • Kcals 274
  • Carbs 27.9g
  • Protein 20.9g
  • Fat 9.6g
  • Salt 2.07g
  • Fibre 3.6g