Sopa de lentejas con chorizo

Lentil soup with chorizo

This post is also available in: esSpanish

Today I bring you a delicious traditional stew that can not miss in your cookbook, lentil soup with chorizo, an extraordinary meal that you will like not only for its flavor, but also for its texture, ideal to enjoy at lunch or dinner and please in a wonderful way the palate of all your guests, so enjoy it.


  • 500 grams lentils pardina
  • 3 cloves of garlic
  • 1 onion
  • ½ bell bell pepper
  • 2 smoked sausages
  • 1 carrot cut into cubes
  • 2 potatoes cut in cubes
  • 1 bay leaf
  • 1 tablespoon of olive oil
  • 1 teaspoon cumin powder
  • 1 liter of chicken broth
  • Salt to taste


  1. Start by washing the lentils well with plenty of water to remove impurities and set aside.
  2. Finely slice the garlic, onion, bell pepper and chorizo into slices at least 1 centimeter thick.
  3. In a large pot over medium heat, add the olive oil along with the garlic, onion and bay leaf for 2 minutes, while stirring to sauté, then add the bell bell pepper, carrot and continue stirring occasionally for 5 minutes.
  4. Now add the chorizo, stir to integrate the flavors, season with salt to taste, cook for 2 minutes and immediately add the lentils, stir and leave for 2 more minutes.
  5. Pour the chicken broth and cook the lentils for 25 minutes covered.
  6. Remove the lid, add the potatoes, correct the salt and put the lid back on, reduce the heat and cook for 20 minutes more. Remove from heat and let stand for 5 minutes.
  7. Serve in a deep dish a good amount of this delicious lentil soup with chorizo accompanied by tortillas.


  1. Remember to remove the bay leaf when serving the lentil soup with chorizo.
  2. You can use beef broth, vegetable broth or in any case water, just add 1 tablespoon of concentrated chicken bouillon.
  3. These quantities yield 6 servings.
  4. If you wish, add cilantro on top when serving, this will give a fresh touch to the dish.

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