Go Back

Lemon Lentil and Chorizo Soup

A warm and comforting soup featuring red lentils, spicy chorizo, brightened with fresh lemon juice and served with crispy tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 ea 1/2 onion
  • 1 ea 1/2 head of garlic finely chopped
  • 1 ea 75 g diced chorizo or lean turkey chorizo for a healthier option
  • 1/3 cup 1/3 cup tomato paste
  • 1/2 sachet 1/2 sachet Peruvian spice blend
  • 75 g 75 g coral lentils
  • 400 ml 400 ml vegetable broth hot water can also be used
  • 1/2 tsp 1/2 tsp sugar optional
  • 1/2 tbsp 1/2 tbsp olive oil
  • 1/4 ea 1/4 lemon cut into wedges for serving
  • 50 g 50 g spinach added at the end
For the Tortilla Chips
  • 1 ea 1 tortilla preferably corn-based for gluten-free
  • to taste salt to taste
  • to taste pepper to taste
Garnishes
  • 1 tbsp parsley for topping, chopped

Method
 

Preparation
  1. Preheat the oven to 200 degrees C (180 degrees C fan assisted).
  2. Finely chop the onion and garlic.
  3. Cut the tortilla into 8 triangles and place on a baking sheet. Drizzle with olive oil, salt, and pepper, and mix to coat.
Cooking
  1. Bake the tortilla chips for 7-9 minutes until golden and crispy.
  2. In a soup pot over medium-high heat, brown the chorizo for 2 minutes.
  3. Add chopped onion, garlic, sugar, tomato paste, and Peruvian spices; cook for 1 minute.
  4. Add lentils and vegetable broth; season with salt and pepper. Simmer for 10-12 minutes until lentils are cooked, stirring regularly.
  5. Add spinach to the pot and cook for 1-2 minutes until wilted. Slightly mash lentils for thicker consistency, adding more broth for a thinner soup if desired.
Serving
  1. Serve soup in bowls with tortilla chips, sprinkle with parsley, and squeeze lemon juice on top.

Notes

For meal prep, make a big pot ahead and store for up to 3-4 days in the fridge or freeze in portioned containers for up to 3 months.