Best Lentil & Chorizo Soup One-Pot Recipe
This one pot recipe combines earthy lentils, smoked paprika, and flavorful Spanish-style chorizo to create a creamy yet hearty dish. Made in an electric pressure cooker, it’s a time-saving recipe perfect for achieving a velvety broth and rich, meaty flavor.
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.
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