Serves 6
150 min
Hearty Spanish-Style Lentil and Chorizo Soup
Recipe GLPR55cd407ba917fc
This robust Spanish soup combines tender lentils with sliced Spanish chorizo, enriched with a flavorful paprika-infused base and aromatic spices. Carrots and onions provide sweetness and depth, while bay leaves and cloves add complexity. The lentils are first soaked in hot water to soften, then simmered until creamy. A spiced oil finished with paprika and garlic is stirred in near the end to deepen the flavors and create a rich, satisfying bowl. Perfect as a main course on its own.
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Ingredients
1 pound lentils, picked over and rinsed
salt
ground black pepper
1 large yellow onion
5 tablespoons extra-virgin olive oil
1½ pounds Spanish-style chorizo sausage
3 carrots, peeled and cut into 1/4-inch pieces
3 tablespoons fresh parsley, minced
7 cups water
3 tablespoons sherry vinegar
2 bay leaves
⅛ teaspoon ground cloves
2 tablespoons sweet smoked paprika
3 garlic cloves, minced
1 tablespoon all-purpose flour
Directions
Rinse the lentils and place them in a heatproof bowl with 2 teaspoons of salt. Pour 4 cups of boiling water over the lentils, cover the bowl, and let them soak for 30 minutes to soften. Drain the lentils thoroughly in a colander.
While the lentils soak, finely chop about three-quarters of the onion (approximately 1 cup) and grate the remaining quarter (about 3 tablespoons). Set both aside. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat until it shimmers. Add the chorizo sausages (pricked with a fork several times) and cook them, turning occasionally, until they are browned on all sides, about 6 to 8 minutes. Remove the chorizo to a large plate and set aside. Reduce the heat to low and add the chopped onion, carrots, 1 tablespoon of parsley, and 1 teaspoon of salt to the pot. Cover and cook, stirring occasionally, until the vegetables are very soft but not browned, 25 to 30 minutes. If the vegetables begin to brown, add 1 tablespoon of water to prevent browning.
Add the drained lentils and 3 tablespoons of sherry vinegar to the softened vegetables. Increase the heat to medium-high and cook, stirring frequently, until the vinegar begins to evaporate, about 3 to 4 minutes. Pour in 7 cups of water, return the cooked chorizo to the pot, and add the bay leaves and ground cloves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook until the lentils are tender, about 30 minutes.
While the lentils cook, heat the remaining 3 tablespoons of olive oil in a small saucepan over medium heat until it shimmers. Add the sweet smoked paprika, grated onion, minced garlic, and 1/2 teaspoon of ground black pepper. Cook, stirring constantly, until the mixture is fragrant, about 2 minutes. Sprinkle in the flour and continue stirring constantly for 1 minute longer.
Remove the chorizo and bay leaves from the lentil soup. Stir the paprika-flour mixture into the lentils and continue cooking over low heat until the flavors have blended and the soup has thickened, 10 to 15 minutes. Once the chorizo is cool enough to handle, cut it in half lengthwise, then cut each half into 1/4-inch-thick slices. Return the chorizo slices to the soup along with the remaining 2 tablespoons of parsley and heat through for about 1 minute.
Season the soup to taste with additional salt, ground black pepper, and up to 2 teaspoons of sherry vinegar if desired. Ladle into bowls and serve hot. The soup can be made up to 3 days in advance and refrigerated in an airtight container.
