Spanish-Style Lentil Soup with Chorizo and Paprika

Spanish-style lentil soup is a hearty one-pot dish of lentils, vegetables, potatoes, and smoky paprika, often enriched with Spanish chorizo. Regional and family versions vary; this version builds flavor with a simple onion-and-carrot base and simmers everything until the lentils are tender and the broth is savory.

Ingredients

1 tablespoon (15 ml) olive oil
6 ounces (170 g) fully cured Spanish chorizo, casing removed if needed and cut into ¼-inch (6 mm) slices
1 medium yellow onion, about 1 cup (150 g), finely chopped
2 medium carrots, about 1 cup (130 g), peeled and diced
2 celery stalks, about ¾ cup (90 g), diced
4 garlic cloves, about 1 tablespoon (15 g), finely chopped
1 tablespoon (15 g) tomato paste
1 teaspoon (2 g) sweet smoked paprika, preferably Spanish pimentón
½ teaspoon (1 g) ground cumin
1 bay leaf
1 cup (190 g) dried brown or green lentils, rinsed and picked over
1 medium Yukon Gold or other waxy potato, about 8 ounces (225 g), cut into ½-inch (1 cm) cubes
6 cups (1.42 L) low-sodium chicken or vegetable broth
1 cup (240 ml) water, plus more as needed
½ teaspoon (3 g) fine salt to start, plus more to taste
¼ teaspoon (0.5 g) freshly ground black pepper, plus more to taste
1 tablespoon (15 ml) sherry vinegar or red wine vinegar, to finish
2 tablespoons (8 g) chopped flat-leaf parsley, for serving (optional)

Instructions

Prepare the ingredients. Finely chop the onion, dice the carrots and celery, and cut the potato into small, even cubes so it cooks at roughly the same rate as the lentils. Rinse the lentils in a sieve and remove any small stones or shriveled lentils. Brown or green lentils work well here; they hold their shape better than red lentils and usually do not need soaking.
Brown the chorizo. Heat the olive oil in a heavy soup pot or Dutch oven over medium heat. Add the sliced cured Spanish chorizo and cook for about 5 minutes, stirring once or twice, until it releases some reddish oil and has browned edges. Transfer it to a plate with a slotted spoon, leaving the flavorful oil in the pot. Spanish chorizo is cured and ready to eat; if you use uncooked ground chorizo instead, cook it to 160°F (71°C) checked with a food thermometer, the USDA FSIS safe minimum for ground meat.
Soften the vegetables. Add the onion, carrots, and celery to the pot. Cook for 8 minutes over medium heat, stirring regularly, until the onion is softened and the vegetables have begun to lose their raw, firm texture. If the bottom looks dry, add a tablespoon of water rather than letting the vegetables scorch. Stir in the garlic and cook for 30 seconds, just until fragrant.
Toast the seasonings. Stir in the tomato paste, smoked paprika, and cumin. Cook for about 1 minute, stirring constantly. This briefly cooks the tomato paste and wakes up the spices, but do not let the paprika darken or burn, since scorched paprika can taste bitter.
Add the lentils and broth. Tip in the rinsed lentils, potato, bay leaf, broth, water, salt, and pepper. Scrape the bottom of the pot to loosen any browned bits. Return the chorizo to the pot and bring the liquid to a gentle boil over medium-high heat, which should take about 4 minutes. Reduce the heat so the soup simmers steadily rather than boiling hard.
Simmer until tender. Partially cover the pot and cook for 40 minutes, stirring every 10 minutes or so to keep lentils from sticking. Check that the lentils are tender but not falling apart and that the potato is easily pierced with a fork. Lentil age and variety affect cooking time, so if they are still firm, continue simmering and check every 5 minutes, adding a splash of water if the soup becomes thicker than you like.
Adjust the consistency and seasoning. Remove the bay leaf. For a thicker, more cohesive soup, mash a few potato pieces and lentils against the side of the pot with the back of a spoon, then stir them in. Add hot water or broth a little at a time if you prefer a looser soup. Stir in the vinegar, taste, and adjust the salt and pepper. The vinegar should brighten the broth rather than make it taste distinctly sour.
Serve. Ladle the soup into warm bowls and scatter parsley over the top if using. Let it stand for 2 minutes before serving so the broth settles and the lentils stop bubbling vigorously. Put extra vinegar or olive oil on the table for anyone who wants to adjust their bowl.

Tips

Choose the right lentils. Brown or green lentils are the dependable choice because they stay intact during a long simmer. Small Spanish pardina lentils are a traditional option, but they may be harder to find; ordinary brown lentils are a practical substitute and give a very similar hearty texture. Red or yellow lentils break down much faster and make the soup thicker and less distinct, so they are not a direct swap in this timing.
Use Spanish chorizo, not Mexican chorizo, for the closest flavor. Spanish chorizo is a cured, sliceable sausage seasoned with paprika. Mexican chorizo is generally fresh and softer, with a different seasoning and texture. If that is what you have, crumble and cook it fully before adding the vegetables; it will make the broth more intensely seasoned and may require less salt. For a meat-free pot, omit the sausage and use vegetable broth, adding an extra teaspoon of olive oil and a little more smoked paprika.
Keep the simmer gentle. A hard boil can split the lentils and break up the potatoes before the centers are tender. Look for small, steady bubbles around the edge of the pot, and stir occasionally, especially near the bottom. If the broth reduces too much, add hot water or broth; if it is thin at the end, mash some of the potato and lentils rather than adding flour.
Season in stages. Chorizo and broth can both be salty, so start with a modest amount of salt and taste only after the lentils are tender. The vinegar is also important: add it at the end, when its brightness is easiest to judge. If your broth is already quite salty, use unsalted broth and let the chorizo provide more of the seasoning.

Serving Suggestions

Serve the soup hot as a filling main course, with crusty bread for dipping and a simple green salad dressed with olive oil and vinegar. A slice of toasted country bread rubbed with a cut garlic clove is a fitting accompaniment, while a spoonful of extra-virgin olive oil over each bowl adds a smooth, fruity finish. For a larger meal, serve smaller bowls before roast chicken or grilled vegetables; the soup is substantial enough that a modest portion works well as a starter.

Offer the vinegar at the table rather than assuming everyone wants the same level of acidity. A few drops can lift a rich bowl, while a little extra black pepper or chopped parsley gives a fresh finish. If serving several people, keep the pot warm over very low heat and stir it occasionally; add a small splash of water if the lentils continue to absorb broth while it waits.

Variations

Make it vegetarian: Leave out the chorizo and use vegetable broth. Add a teaspoon of olive oil with the vegetables and increase the smoked paprika by ¼ teaspoon for a deeper savory note. The result will not have the sausage’s distinctive cured, garlicky flavor, but it remains a satisfying lentil-and-vegetable soup.

Add greens: Stir in 2 packed cups (about 60 g) chopped spinach or 3 cups (90 g) chopped kale during the last 5 to 10 minutes of simmering. Spinach wilts quickly; kale needs a little longer to soften. Keep the lid partly on and check the lentils before extending the cook, so they do not turn mushy while the greens cook.

Use another vegetable: Replace the potato with 1 cup (130 g) diced pumpkin or winter squash. Add it with the lentils and check for tenderness toward the end of the simmer; softer squash may partly dissolve and thicken the broth. You can also add ½ cup (75 g) diced red bell pepper with the onion for a sweeter, more rounded vegetable base.

Make it more brothy or more stew-like: For a thinner soup, add 1 to 2 cups (240 to 480 ml) hot broth or water after cooking and adjust the seasoning. For a thicker bowl, mash more lentils and potato or let the soup sit uncovered for a few minutes. Avoid reducing it aggressively over high heat, which can make the lentils catch on the bottom.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The soup keeps for 3 to 4 days in the refrigerator. It thickens as the lentils absorb broth, so store a little extra broth separately if you want to loosen individual portions later. Reheat on the stovetop over medium-low heat, stirring often, until steaming hot throughout; add water or broth as needed. For food-safety guidance, reheat leftovers to 165°F (74°C), checking with a food thermometer.

To freeze, cool the soup promptly and pack it in freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator, then reheat until steaming hot throughout and to 165°F (74°C). The potato may soften slightly after freezing, but stirring the soup well restores a cohesive texture. Do not leave the soup at room temperature for extended storage.

Frequently Asked Questions

Do I need to soak lentils before making this soup?
No. Brown and green lentils cook without soaking, which keeps the preparation straightforward. Rinse them and check for small stones before adding them to the pot. If you choose to soak them anyway, they may cook faster, so start checking well before the listed simmer time and add liquid as needed.

Can I make Spanish lentil soup without chorizo?
Yes. Leave it out and use vegetable broth for a vegetarian version. A little extra olive oil and smoked paprika help provide richness, although the soup will not have the same cured-sausage flavor. You can also serve the sausage separately so diners can add it to their own bowls.

Why are my lentils still firm after 40 minutes?
Lentils can take longer depending on their age, variety, and how steadily the soup has simmered. Continue cooking in 5-minute increments until they are tender, and make sure there is enough liquid for them to stay submerged. Older lentils often take longer; acidic ingredients can also slow softening, which is why the vinegar goes in at the end.

Can I use red lentils instead?
You can, but the texture will be quite different. Red lentils soften and break down quickly, creating a thick, almost puréed soup rather than a broth with distinct lentils. If using them, add them later in the cooking process and check frequently; brown or green lentils are better for the texture intended here.

What can I use instead of Spanish smoked paprika?
Sweet smoked paprika, sometimes labeled pimentón dulce, is the closest choice. If you cannot find it, use regular sweet paprika and add a small pinch of ground cumin, but the soup will have less of its characteristic smoky aroma. Hot smoked paprika can replace some or all of the sweet version if you enjoy heat; begin with a small amount because its warmth can dominate.

Can I cook this soup ahead?
Yes. The flavor remains good after a night in the refrigerator, although the soup will become thicker as it stands. Reheat it gently with a little water or broth, then taste for salt, pepper, and vinegar again. If preparing it for guests, cook the soup through and add the final vinegar just before serving so you can adjust the brightness after reheating.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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