Chorizo, Lentil and Potato soup

Chorizo, Lentil and Potato soup
This is a refreshed version of a soup I've written the recipe up for before. It's improved, I feel, by tweaks that have been made to the recipe over time. As with most soup recipes the exact quantities are more of a guide than a requirement, if I've more spinach left and no plans to use it I'll put whatever I have in the soup without hesitation.
Chorizo, Lentil and Potato soup
spicy soup, thick soup, lentils, chorizo


Serves: 4
Prep Time: 5 minutes
Cook Time: 20 minutes


  • 150g chorizo picante
  • 1 red onion
  • 2 red chillis
  • 2 cloves of garlic
  • 150g red split lentils
  • 1 litre vegetable stock
  • 200g charlotte potatoes
  • 1 red pepper
  • 1tsp olive oil
  • 75g babyleaf spinach
  • 1 tin chopped tomatoes
  • Salt and black pepper to season


  1. Remove the skin from the chorizo and chop into small half moons
  2. Heat the olive oil in a pan and add the chorizo. Cook over a low heat until the chorizo is crispy
  3. Whilst the chorizo is cooking, chop the red onion, red pepper and potatoes into half cm cubes
  4. When the chorizo is crispy, set aside and add the red onion, pepper and potato to the pan
  5. Finely slice the red chilli and garlic cloves, add to the pan as well
  6. Stir and cook the veg until slightly softened
  7. Add the lentils, stir well to coat them in the oil
  8. Pour the vegetable stock into the pan and add the chopped tomatoes
  9. Taste the soup and season as required
  10. Simmer the soup until the lentils and potato are cooked through
  11. Shred the spinach, add to the pan and allow to wilt/cook for a minute or so

Serve it up with thick slices of buttered bread to soak up the scant liquid that the bulk of the lentils, potatoes, chorizo and pepper sit in. If you like more meat in the soup, you could easily double or perhaps triple the quantity of chorizo in the recipe.

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