Name: Red Lentil and Chorizo Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 3 4-oz. chorizo sausage links; 1 T. extra virgin olive oil.; 1 large carrot, chopped small; 1 large stalk celery, chopped small; 1 medium yellow onion, chopped small; Sea salt and black pepper, to taste; 6 c. chicken stock; 2 c. red lentils, well rinsed; 1 15-oz. can diced tomatoes, with liquid; 1 t. dried oregano; 1 t. garlic powder; 1 t. dried thyme; 2 whole bay leaves; 2” Parmesan cheese rind (optional)

Lentil soup has always been a favourite in our house and Mum has been making her own version for as long as I can remember. But sometimes you want a bit of a change while still getting the benefits of those lentils. The answer is something like this Red Lentil and Chorizo Soup – full of goodness but also a bit of spiciness!

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What can you use instead of chorizo?

Chorizo is a pretty unique flavour but that doesn’t mean there aren’t other meats you can use in its place in the recipe. Easy substitutions would be things like salami and pepperoni. They still have some spiciness to them but maybe not quite as much – although it depends on the manufacturer.

You could also try other types of sausage and see how it changes the taste. To add some spiciness back in, you could always add a little paprika or chilli pepper powder if you use a less spicy sausage option.

More recipe inspiration

If you want a more traditional lentil soup recipe, check out this one using the Instant Pot to make lentil and bacon soup. Or if you are still looking for ideas for spicy sausage, check out this collection of things to do with salami.

What you need to make red lentil and chorizo soup

3 4-oz. chorizo sausage links
1 T. extra virgin olive oil.
1 large carrot, chopped small
1 large stalk celery, chopped small
1 medium yellow onion, chopped small
Sea salt and black pepper, to taste
6 c. chicken stock
2 c. red lentils, well rinsed
1 15-oz. can diced tomatoes, with liquid
1 t. dried oregano
1 t. garlic powder
1 t. dried thyme
2 whole bay leaves
2” Parmesan cheese rind (optional)

Kitchen equipment

Large skillet
Large saucepan with lid (if skillet doesn’t have a lid)

How to make the recipe

STEP 1: Brown Chorizo sausage links in a large, high-sided skillet over medium heat, approximately 2-3 minutes per side. Once browned, remove sausage from skillet and cut into bite-sized pieces. Set aside.

STEP 2: Add olive oil to the skillet and add the chopped carrot, celery, and onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally until the vegetables soften and develop some colour, approximately 4-5 minutes.

STEP 3: Return sausage to skillet, along with the chicken stock, red lentils, diced tomatoes, oregano, garlic powder, thyme, bay leaves, and Parmesan rind, if using.

STEP 4: Stir to combine and increase heat to medium-high. Bring to a boil, then immediately reduce heat to medium-low. Cover with a tilted lid and simmer for 20-25 minutes, or just until the lentils are tender.

STEP 5: Remove from heat and discard the bay leaves and remaining Parmesan rind. Taste and adjust seasonings as needed. Stir in fresh basil and serve immediately, topped with some freshly grated Parmesan cheese, if desired.

Storing the recipe

Freezing the recipe: You can freeze portions of the soup easily in airtight containers. Allow it to completely cool then pop it into the containers. Keep in the freezer for up to 3 months then allow to defrost thoroughly before reheating in a saucepan.

Recipe tips

If you want to reduce the amount of broth (stock) used, you can use a combination of broth and water instead. It might make the soup a little less strong in flavour.

Adding Parmesan rind enhances the flavour of the recipe and you can just remove it once cooked. If you can’t get your hands on Parmesan, use another Italian hard cheese that is good to cook with such as Gran Padano in the same way.

Yield: 4 portions