Easy Spanish Lentil Soup

Looking for a soup that eats like a meal? Spanish Lentil Soup (Lentejas) is a humble peasant dish that delivers rich, gourmet flavor in every spoonful—the kind of soup that makes you feel like you’re sitting in a cozy Spanish tapas bar, even if you’re just in your kitchen on a Tuesday night.

Picture this: smoky Spanish chorizo releasing its vibrant red oil into the pot, tender brown lentils, and chunks of potato simmering together in a paprika-infused broth that smells absolutely incredible. Each bite is hearty, warming, and packed with layers of flavor that only get better as they meld together.

It’s affordable, packed with protein and fiber, and tastes even better the next day. This is the ultimate hearty winter warmer that will keep you full for hours. Whether you’re feeding a crowd, meal-prepping for the week, or just craving something deeply satisfying, this Spanish Lentil Soup is about to become your new comfort food obsession.

Why You’ll Love This Hearty Spanish Classic

Let me count the ways this soup will win your heart (and your stomach).

Flavor Bomb in a Bowl: Here’s the beautiful thing about Spanish Lentil Soup—the smoked paprika and chorizo do all the heavy lifting for you. You don’t need a long list of ingredients or complicated techniques. The chorizo releases its smoky, garlicky fat into the soup, creating an incredible flavor base. The pimentón (smoked paprika) adds that distinctive wood-fired taste that’s the hallmark of Spanish cuisine. Together, they create a depth of flavor that tastes like you’ve been cooking all day, even though it’s surprisingly simple.

Budget-Friendly Comfort: Lentils are one of the most affordable proteins you can buy, and they’re a pantry staple that lasts forever. Add some potatoes, basic vegetables, and a link of chorizo, and you’ve got a meal that feeds a family for just a few dollars. This is peasant food in the best possible way—humble ingredients transformed into something absolutely delicious. It’s the kind of soup that Spanish grandmothers have been making for generations because it’s economical, nourishing, and never gets old.

One-Pot Wonder: Everything cooks together in one big pot, which means you’re building flavor as you go and minimizing your cleanup. The lentils, vegetables, and chorizo all simmer together, each ingredient contributing to a broth that’s rich, complex, and deeply satisfying. Less time doing dishes means more time enjoying your soup!

Incredibly Filling: This Spanish Lentil Soup is loaded with fiber from the lentils and carbohydrates from the potatoes, plus protein from both the lentils and chorizo. It’s the kind of soup that actually keeps you full—no need for snacking an hour later. It’s perfect for cold days when you need something that will truly stick to your ribs and keep you warm from the inside out.

Key Ingredients for Authentic Flavor

To make truly authentic Spanish Lentil Soup, there are a few key ingredients you need to know about. Don’t worry—they’re all easy to find!

Spanish Chorizo: The Star of the Show This is absolutely essential, and it’s important to get the right kind! You need Spanish chorizo, which is the cured, dry, firm sausage that you can slice (think pepperoni texture). This is completely different from Mexican chorizo, which is raw, soft, and crumbly. Spanish chorizo is already cooked and infused with smoked paprika, garlic, and spices. When you sauté it, it releases a gorgeous red oil that colors and flavors the entire soup. Look for it in the deli section or with other cured meats. Brands like Palacios or Aurelia’s are excellent if you can find them.

Pimentón (Smoked Paprika): Non-Negotiable Pimentón is Spanish smoked paprika, and it’s what gives this soup its distinctive smoky, slightly sweet flavor. It comes in three varieties: dulce (sweet), agridulce (bittersweet), and picante (spicy). For this soup, dulce or agridulce works perfectly. The paprika is made from peppers that are dried over oak fires, giving it that incredible wood-smoked flavor that’s impossible to replicate with regular paprika. You can find it in most grocery stores now, often labeled “smoked paprika.” It’s an investment that will transform not just this soup, but so many other dishes.

Pardina Lentils (or Brown Lentils): Texture Matters In Spain, they typically use pardina lentils—small brown or green Spanish lentils that hold their shape beautifully and have a slightly nutty, earthy flavor. They’re the perfect size for soup and maintain a nice bite even after cooking. If you can’t find pardina lentils (they’re sometimes available at specialty stores or online), regular brown or French green (Puy) lentils work wonderfully too. The key is using lentils that hold their shape rather than dissolving into the soup. Whatever you do, don’t use red lentils—they’ll completely break down and turn your soup into mush!

How to Make Spanish Lentil Soup (Step-by-Step)

Ready to bring the flavors of Spain into your kitchen? Here’s how to make the most incredible Spanish Lentil Soup step by step.

Step 1: Release the Chorizo Magic Start by heating a large pot or Dutch oven over medium heat. Slice 6-8 ounces of Spanish chorizo into rounds (about ¼-inch thick). Add them to the dry pot—no oil needed! Let the chorizo cook for 2-3 minutes per side until it starts releasing its beautiful red oil and the edges get slightly crispy. This fat is liquid gold and will flavor your entire soup. Remove the chorizo slices and set them aside, but leave all that gorgeous oil in the pot.

Step 2: Build Your Sofrito In that flavorful chorizo oil, add 1 diced onion, 3-4 cloves of minced garlic, 2 diced carrots, and 1 diced red bell pepper. This vegetable base is called a sofrito, and it’s the foundation of so many Spanish dishes. Sauté everything for about 5-7 minutes until the vegetables are softened and the onions are translucent. The vegetables will pick up that smoky paprika flavor from the chorizo oil—it’s already smelling amazing, right?

Step 3: Add the Stars Stir in 1½ cups of pardina or brown lentils (no soaking needed!), 2 medium potatoes (peeled and diced into bite-sized cubes), and 2 teaspoons of smoked paprika. Stir everything together for about a minute so the paprika coats everything and releases its fragrance. Add a bay leaf and a pinch of cumin if you like.

Step 4: Simmer to Perfection Pour in 6 cups of chicken or vegetable broth (you can also use half water, half broth). Chop your reserved chorizo slices into smaller pieces and add them back to the pot. Bring everything to a boil, then reduce the heat to low, cover, and let it simmer gently for 30-40 minutes. You’ll know it’s done when the lentils are tender but still hold their shape, and the potatoes are soft enough to pierce easily with a fork. Taste and season generously with salt and pepper. Sometimes I like to add a splash of red wine vinegar at the end for brightness.

Can I Make This Vegan? (Yes!)

Absolutely! This Spanish Lentil Soup can be easily adapted for a vegan or vegetarian diet, and it will still be absolutely delicious.

Chorizo Substitutes: The easiest swap is to use plant-based chorizo like Soyrizo (Trader Joe’s makes a great one) or other vegan chorizo brands. These products mimic the spices and texture surprisingly well. Simply cook it the same way you would regular chorizo. If you can’t find vegan chorizo or prefer to skip it entirely, you can absolutely make this soup without any meat substitute—it’s still incredibly flavorful!

Boosting the Smoky Depth: If you’re omitting the chorizo completely, you’ll want to compensate for that lost smoky, savory flavor. Double the amount of smoked paprika (use 4 teaspoons instead of 2), and add an extra pinch of ground cumin. You can also add a teaspoon of tomato paste when you’re sautéing the vegetables for more umami depth. Some people like to add a splash of liquid smoke, but go easy—a few drops go a long way!

Use Vegetable Broth: Simply swap the chicken broth for a good-quality vegetable broth. Add an extra drizzle of olive oil at the beginning to replace the fat you would have gotten from the chorizo. The lentils and vegetables will still create a rich, hearty soup that’s completely plant-based and absolutely satisfying.

The beauty of this soup is that it’s so flavorful and filling, you won’t miss the meat at all. The lentils provide plenty of protein and substance, making this vegan version just as hearty as the original.

Storing and Freezing Your Lentil Soup

One of the best things about Spanish Lentil Soup is that it’s actually better the next day! Here’s everything you need to know about storing and reheating.

The Thickening Effect: Here’s what will happen—lentil soup naturally thickens as it sits because the lentils continue to absorb liquid even after cooking. By the next day, your soup might look more like a stew than a broth. This is completely normal and actually makes leftovers even more delicious! The flavors have more time to meld together, and the texture becomes incredibly rich and hearty.

Reheating Tips: When you reheat your soup on the stovetop, you’ll probably need to add a splash of water or broth to thin it back out to your desired consistency. Start with ½ cup and add more as needed. Heat it gently over medium-low heat, stirring occasionally. The soup will thin out as it warms up. Taste and adjust the seasoning—sometimes leftovers need a little extra salt or a squeeze of lemon juice to brighten things up.

Refrigerator Storage: Store your Spanish Lentil Soup in an airtight container in the refrigerator for up to 5 days. This is excellent meal-prep soup! It reheats beautifully for quick lunches or easy dinners throughout the week.

Freezer-Friendly: This soup freezes perfectly for up to 3 months. Let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze it in individual portions for easy grab-and-go meals. Leave about an inch of space at the top of containers for expansion. To reheat from frozen, thaw overnight in the refrigerator, then reheat on the stovetop. You can also reheat directly from frozen—just add it to a pot with a splash of water, cover, and heat over medium-low, stirring occasionally as it thaws.

FAQs

Do I need to soak the lentils first? Nope! That’s one of the beautiful things about lentils—they don’t require any soaking. Unlike dried beans, lentils cook relatively quickly and can go straight from the pantry into your pot. Just give them a quick rinse under cold water to remove any dust or debris, and they’re ready to go. This makes Spanish Lentil Soup perfect for those nights when you forgot to plan ahead. From pantry to table in about 45 minutes!

Can I use red lentils? Unfortunately, no. Red lentils are wonderful for many dishes, but they’ll completely dissolve and turn to mush in this soup. They’re meant for dishes like dal where you want a creamy, smooth texture. For this Spanish Lentil Soup, you need lentils that hold their shape—brown lentils, French green lentils (Puy), or pardina lentils are your best bets. They maintain a nice bite and create distinct, satisfying texture in every spoonful rather than turning the soup thick and porridge-like.

What can I serve with this? This soup is hearty enough to be a complete meal on its own, but if you want to make it extra special, serve it with crusty bread for dipping—the bread is perfect for soaking up that smoky, flavorful broth. A simple baguette, rustic sourdough, or even garlic bread would be wonderful. For a truly Spanish experience, pair it with a glass of Spanish red wine like Rioja or Tempranillo. A simple green salad with a sherry vinaigrette on the side cuts through the richness beautifully. Sometimes I like to top each bowl with a drizzle of good Spanish olive oil and a sprinkle of fresh parsley for extra flair!

Conclusion

This Spanish Lentil Soup is rustic, robust, and incredibly satisfying—a true taste of Spain right in your own kitchen. With smoky chorizo, tender lentils, and the distinctive flavor of pimentón, it’s comfort food that transports you to the sun-drenched countryside of Spain with every spoonful. It’s hearty enough to be a complete meal, budget-friendly enough to make any night of the week, and delicious enough that you’ll be making it on repeat all winter long.

Grab some chorizo and get cooking! You’ll absolutely love this hearty bowl of Spanish goodness. It’s the kind of soup that makes you slow down, savor each bite, and maybe pour yourself a glass of wine while you’re at it. Don’t forget to pin this easy dinner recipe to your “Soup Recipes” board on Pinterest for later! Let me know in the comments if you make the traditional version or try the vegan adaptation—I’d love to hear how it turns out for you. ¡Buen provecho!