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Another leftover meal: smoky lentil and chorizo soup, perfect for cold and rainy autumn days... The best soups are the ones you didn’t plan to make!

Lentil and Chorizo Soup

Another leftover meal: smoky lentil and chorizo soup, perfect for cold and rainy autumn days... The best soups are the ones you didn’t plan to make!
Course Lunch, Soup, Starter
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2
Calories per serving 256 kcal

Ingredients

  • 9 oz canned lentils (250 g), drained weight
  • 2- inch dried chorizo sausage (5 cm)
  • 1 small onion
  • 2 large garlic cloves
  • 3 cups chicken stock (720 ml)
  • a handful fresh parsley chopped
  • 1 sprig fresh rosemary
  • olive oil
  • pepper
  • salt

Instructions

  1. 1. Peel and chop up the onion and garlic. Pour some olive oil in a large casserole and place it over medium-high heat. Then add the chopped onion and garlic as soon as the oil is hot.

  2. Another leftover meal: smoky lentil and chorizo soup, perfect for cold and rainy autumn days!
  3. 2. Stir and gently fry the onion and garlic for 5 minutes. Peel the chorizo sausage and cut it into bite-size bits. Add it to the onion in the casserole together with the fresh rosemary.

  4. Another leftover meal: smoky lentil and chorizo soup, perfect for cold and rainy autumn days... The best soups are the ones you didn’t plan to make!
  5. 3. Stir well again and then let the chorizo sausage bake for 3 to 4 minutes until the oil is totally red. Now pour in the drained lentils. Season with a good dash of pepper.

  6. Another leftover meal: smoky lentil and chorizo soup, perfect for cold and rainy autumn days... The best soups are the ones you didn’t plan to make!
  7. 4. Give it all a good stir. Then pour in the chicken stock.

  8. Another leftover meal: smoky lentil and chorizo soup, perfect for cold and rainy autumn days... The best soups are the ones you didn’t plan to make!
  9. 5. Stir well again. Turn the heat high until boiling. Then turn the heat back to medium-low and put a lid on the pan. Simmer the lentil soup for 10 minutes. Right before serving stir in the freshly chopped parsley. Check the seasoning and add extra salt or pepper to taste if necessary. Scoop the soup into bowls and serve.

  10. Another leftover meal: smoky lentil and chorizo soup, perfect for cold and rainy autumn days... The best soups are the ones you didn’t plan to make!