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Spanish Lentil and Chorizo Soup
This flavorful soup is a lighter, fresher take on Spanish lentejas con chorizo, a thick lentil and chorizo stew. And thanks to canned lentils, it's quick to make. We liked smoked hot paprika here, but if you only have smoked sweet paprika, add ¼ teaspoon cayenne pepper for a little heat. Serve with crusty bread.
4
Servings
Tip
Don't use Mexican fresh chorizo in this recipe. The smoky intensity of cured Spanish chorizo is essential for developing flavor in the broth. Also, don't allow the soup to boil, as this toughens the chorizo; aim for a gentle simmer.
30 minutes
10 minutes active
Ingredients
-
1
tablespoon extra-virgin olive oil
-
4
medium garlic cloves, chopped
Directions
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01In a large saucepan over medium-high, heat the oil until shimmering. Add the garlic, carrots, onion, tomato paste, paprika and 2 teaspoons salt, then cook, stirring occasionally, until the vegetables begin to brown, about 6 minutes.
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