This recipe is an adaptation from Laura Calder and one of my absolute favorite lentil soups to make. Even though the main ingredient is lentils, I think the chorizo is the real star. The flavor combination of the creamy lentils and crisp smokey chorizo go together perfectly. The bright orange chorizo oil makes a fantastic looking garnish and compliments the creamy lentil flavor.
Though it’s a simple recipe, the final result is an elegant and delicious comforting soup. This can easily be made in advance and heated up when ready. Serve this alongside a shrimp salad at your next dinner party and wow your guests!
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Saute shallot and garlic, then add herbs, lentils and broth. Cook until lentils are tender.
When the lentils are tender, cool then blend until smooth.
Crisp up chorizo slices in olive oil. Garnish chorizo and orange oil on top of soup.
Creamy Lentil Soup Topped with Chorizo Recipe
In a large pot, saute garlic and shallot in a bit of olive oil for 2-3 minutes. Stir in lentils, herbs and stock. Cover the pot and simmer until very tender, about 45-50 minutes.
Discard the bay leaf and let the lentils cool for a few minutes, then puree with a hand blender or place in a blender and blend until desired creaminess. Add more stock if texture is too thick and salt and pepper, to taste. Keep soup warm in pot.
In the meantime, heat olive oil in a small pan on medium-high heat, and crisp the chorizo slices for about 30 seconds on each side. Serve the soup with the chorizo slices and a drizzle of the bright-orange cooking oil spooned on top.
Total Time: 70 minutes
Yield: 4-6 servings
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This sounds delicious! I love lentils, and I’m sure the chorizo is perfect with it! Definitely need to try this before the cool weather goes away.
Thanks, Anna! Yes, definitely try this recipe out soon. It’s so delicious and easy to prepare. The perfect winter soup!
I’m always wondering how to use chorizo. This looks delicious. Could orange lentils be used? I happen to have them on hand.
Thanks! I like to use chorizo as a topping or add flavor to dishes so I don’t need to use much.
I think orange lentils would work just fine and cooking time may be a bit shorter. If you end up making it please let me know how it turns out.
Made it tonight with orange lentils and it was quick (soft in 15 min) n tasty. I added a little lemon and carrot to the soup. The crispy chorizo is the star!
Awesome, so happy you made it and that it turned out nice. Interesting touch with the lemon, I’ll have to try that. And yes, the chorizo is definitely the star in this one 🙂
This is interesting! I’ve never had a smooth soup made with those kind of lentils. Sounds delicious! Especially with chorizo 😀
Thanks, Heidi, try it out! Blending these green lentils into a creamy consistency then topping with crisp chorizo and smokey oil makes for a nice contrast in flavors (and colors!).
WOWWW CANT WAIT TO TRY IT YUM YUM YUM