Finding a hearty meal that is both flavorful and simple to prepare can feel like a challenge. This one-pot recipe delivers all the comfort and richness you crave with minimal cleanup.
Lentil and chorizo soup is the ultimate combination of smoky, savory, and velvety textures, making it a go-to dish for any weeknight dinner or special occasion.
With bold Spanish-inspired flavors and a foolproof cooking process, this soup will become a staple in your recipe collection.
Why This Lentil & Chorizo Soup Stands Out
What makes this recipe special is its unique balance of textures and flavors. The lentils provide a creamy yet structured base, while the chorizo adds a smoky and slightly spicy kick that enhances every bite.
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Cooking everything in one pot ensures the ingredients meld together beautifully, creating a depth of flavor that tastes like it simmered for hours. Plus, it’s perfect for those who love a hearty soup without too much effort in the kitchen.
Tips for Perfecting the Broth
The key to the rich, velvety broth in this soup lies in the cooking method and a few flavor-packed ingredients. Cooking the vegetables whole with the lentils helps them retain their natural sweetness and adds a depth of flavor to the liquid.
After pressure-cooking, blending the vegetables gives the soup its creamy consistency. Adding smoked paprika and sherry vinegar at just the right time elevates the dish, ensuring every spoonful is as satisfying as the last.
Substitutions & Variations
While the recipe calls for Spanish-style chorizo, you can easily adapt it to suit your needs. Portuguese linguiça, Polish kielbasa, or even vegan sausage can work well in this dish.
Similarly, French green lentils are ideal for their firm texture, but other varieties can be substituted with a few adjustments.
- Red lentils cook faster and will create a thicker, almost stew-like soup.
- Yellow lentils are not recommended, as they tend to break down too quickly.
- If you don’t have sherry vinegar, red wine vinegar or even a splash of lemon juice can replicate its tangy kick.
Easy Meal Prep & Leftover Ideas
One of the best features of this one pot recipe is how well it lends itself to meal prep. The soup stores beautifully in the refrigerator for up to five days, and the flavors deepen over time, making leftovers even more delicious. Reheat gently to preserve the texture of the lentils.
- Freeze portions for up to three months in airtight containers for a quick lunch or dinner.
- Transform leftovers into a new dish by serving the soup over cooked rice or quinoa for a hearty grain bowl.
- Pair it with crusty bread or a light salad to create a balanced meal.
Ideal Occasions for This Recipe
This lentil and chorizo soup is versatile enough to fit into any occasion. Whether you’re preparing a cozy dinner for two or feeding a crowd, it’s sure to impress.
The quick cooking time and simple ingredients make it a lifesaver on busy weeknights, while the bold flavors and comforting texture make it special enough for gatherings.
This one-pot recipe showcases the perfect harmony of lentils and chorizo in a dish that’s easy, flavorful, and incredibly satisfying.
Best Lentil & Chorizo Soup One-Pot Recipe
Equipment
- Electric pressure cooker
- food processor
Ingredients
- 1 tablespoon extra-virgin olive oil plus extra for drizzling
- 8 ounces Spanish-style chorizo sausage quartered lengthwise and sliced thin
- 4 garlic cloves minced
- 1 1/2 teaspoons smoked paprika
- 5 cups water
- 1 pound 2 1/4 cups French green lentils, picked over and rinsed
- 4 cups chicken broth
- 1 tablespoon sherry vinegar plus extra for seasoning
- 2 bay leaves
- 1 teaspoon table salt
- 1 large onion peeled
- 2 carrots peeled and halved crosswise
- 1/2 cup slivered almonds toasted
- 1/2 cup minced fresh parsley
Instructions
- Using the highest sauté or browning function, heat 1 tablespoon of olive oil in the pressure cooker until shimmering. Add chorizo and cook until lightly browned (3–5 minutes). Stir in garlic and paprika, cooking until fragrant (about 30 seconds).
- Stir in water, scraping up browned bits, then add lentils, broth, vinegar, bay leaves, and salt. Nestle onion and carrots into the pot.
- Lock the lid and close the pressure release valve. Select the high-pressure cook function and cook for 14 minutes. Turn off the pressure cooker and release pressure quickly. Carefully remove the lid, allowing steam to escape.
- Discard the bay leaves. Using a slotted spoon, transfer the onion and carrots to a food processor. Process until smooth (about 1 minute), scraping down the sides as needed. Stir the puree into the lentils and season with additional salt, pepper, and sherry vinegar to taste.
- Drizzle individual servings with olive oil and sprinkle with almonds and parsley before serving.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.