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.
Servings: 7 servings
Calories: 305kcal
Cost: 2
Equipment
- Large pot or Dutch oven
- cutting board
- chef knife
- wooden spoon
- measuring cups and spoons
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
Instructions
- 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.
- In the chorizo oil, sauté onion, garlic, carrots, and bell pepper for 5–7 minutes until softened and translucent.
- Add lentils, diced potatoes, smoked paprika, cumin, and bay leaf. Stir 1 minute to coat vegetables and unlock paprika flavor.
- Chop the reserved chorizo into bite-sized pieces and return to the pot. Pour in broth and stir.
- Bring to a boil, reduce heat to low, cover, and simmer 30–40 minutes until lentils are tender and potatoes are soft.
- Remove bay leaf and season generously with salt and black pepper. Add 1–2 teaspoons red wine vinegar if desired.
- 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.