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Lentejas con chorizo recipe - simple Spanish lentil soup

Lentejas con Chorizo Recipe (Simple Spanish Lentil Soup)

A simple and delicious lentejas con chorizo recipe. This Spanish lentil soup is traditional and perfect for cold days!
5 from 4 votes
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Course: Soup
Cuisine: Spanish
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings
Calories: 437.1kcal


  • 2 cups dried lentils in Spain there are many types, but use brown or green lentils for this dish, rinsed
  • 12 cups 3 quarts of chicken stock (you can also use water, or half stock and half water)
  • 1 stalk of celery cut into inch long pieces
  • Aromatics of choice rosemary, thyme, bay leaf, black peppercorn
  • 1 ham bone
  • 1 large link of chorizo semi-cured if possible to find -- about 160g
  • Olive oil
  • 4 medium onions finely diced
  • 3 large carrots small dice
  • 4 cloves of garlic minced
  • 2 teaspoons tomato paste
  • 2 teaspoons ñora pasta this is a roasted red pepper paste -- substitute a mashed roasted red pepper if you can't find it.
  • 3 cups of crushed tomatoes drained


  • Rinse your lentils and look them over carefully for pebbles or debris.
  • Since cooking the lentils is what takes the longest, start by covering them with cold water or stock and bringing to a simmer.
    Lentils in water
  • Add the celery, aromatics, and ham bone and simmer as you prepare the sofrito (the lentils should take about 40 minutes to cook, though this depends on the variety - taste them often so that they don't overcook and become mushy).
    Spanish lentils in a slotted spoon with celery
  • Cut 3/4 of the chorizo into rounds, place them in a heavy frying pan and turn up the heat. Sear the chorizo on each side, allowing the fat to render.
    Chorizo frying in a cast iron skillet
  • Remove the chorizo from the pan and reserve for later. Mince the uncooked 1/4 of the chorizo for later use as well.
    Minced Spanish chorizo
  • In the pan with the chorizo grease, add 1/4 cup of olive oil over a medium heat
  • Add the onions and cook slowly until starting to brown (about 7 minutes)
    Onions browning in a skillet
  • Add the carrots and cook another 5 minutes or so, until everything is cooked through and golden
    Carrots on top on onions frying in a skillet
  • Add the garlic for another couple of minutes
    Onions, carrots and garlic cooking in a skillet
  • Add the tomatoes, minced chorizo, tomato paste and roasted pepper paste
    Tomato puree and chopped chorizo on top of fried onions and carrots in a skillet
  • Cook over medium heat, stirring, until completely reduced to a paste (sofrito)
    Spanish sofrito for lentils in a cast iron skillet
  • Add this sofrito mixture to the lentils, and simmer together until all of the flavors are well combined. Taste the lentils often to make sure you don't overcook them.
    Spanish lentils cooking in a big pot. Close up of a ladle full of lentils.
  • Once cooked through, remove the aromatics and the celery from the pot and let the soup sit, uncovered, for as long as you can wait (the longer, the better combined the flavors will be)
  • Serve hot and top with the seared chorizo and some pickled peppers if you can get them!
  • Enjoy your homemade lentejas con chorizo!
    Spanish lentils with chorizo and pickled peppers in clay bowls.
  • Tip: if you like a thicker version, remove a couple of ladles of lentils before adding the sofrito (make sure they're cooked through) and run this through the blender until smooth. Add back to the soup for a thicker version.


Calories: 437.1kcal | Carbohydrates: 56.67g | Protein: 27.2g | Fat: 11.61g | Saturated Fat: 3.33g | Cholesterol: 23.3mg | Sodium: 907.56mg | Potassium: 1281.65mg | Fiber: 18.03g | Sugar: 14.39g | Vitamin A: 4181.97IU | Vitamin C: 17.74mg | Calcium: 92.84mg | Iron: 6.22mg
Did you make this recipe?Tag @spanishsabores on IG and hashtag it #spanishsabores!