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Spanish Lentil Soup

Easy Spanish Lentil Soup (Sopa de Lentejas)

A hearty, rustic Spanish lentil soup made with smoky chorizo, vegetables, potatoes, paprika, and tender pardina lentils. Deeply flavorful, comforting, and perfect for weeknights — even better the next day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 7 servings
Course: Main Course, Soup
Cuisine: Spanish
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 oz Spanish chorizo (dry style), sliced into 1/4-inch rounds
  • 1 large onion, diced
  • 3-4 cloves garlic, minced
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 1.5 cups pardina or brown lentils, rinsed
  • 2 medium potatoes, peeled and diced into 1/2-inch cubes
  • 2 tsp smoked paprika (pimentón)
  • 1/2 tsp ground cumin
  • 1 bay leaf
  • 6 cups chicken or vegetable broth
  • salt and black pepper to taste
  • 1-2 tsp red wine vinegar (optional)
  • fresh parsley, chopped (for garnish)
  • extra virgin olive oil, for drizzling

Equipment

  • Large pot or Dutch oven
  • cutting board
  • chef knife
  • wooden spoon
  • measuring cups and spoons

Method
 

  1. Heat a large pot over medium heat and add sliced chorizo. Cook 2–3 minutes per side until it releases red oil and edges crisp. Remove chorizo and set aside.
  2. In the chorizo oil, sauté onion, garlic, carrots, and bell pepper for 5–7 minutes until softened and translucent.
  3. Add lentils, diced potatoes, smoked paprika, cumin, and bay leaf. Stir 1 minute to coat vegetables and unlock paprika flavor.
  4. Chop the reserved chorizo into bite-sized pieces and return to the pot. Pour in broth and stir.
  5. Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until lentils are tender and potatoes are soft.
  6. Remove bay leaf and season generously with salt and black pepper. Add 1–2 teaspoons red wine vinegar if desired.
  7. Ladle into bowls. Garnish with parsley and a drizzle of Spanish olive oil. Serve with crusty bread.

Notes

For a vegan version, omit chorizo or use plant-based chorizo and double the smoked paprika. Soup thickens as it sits; add broth when reheating. Stores 5 days refrigerated and freezes well for 3 months.