Soupy Spanish Lentils with Chorizo and Manchego Toast will have you not minding winter! Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and served with crusty bread with melted Manchego cheese is the ultimate winter comfort food!
The inspiration behind this recipe:
Clearly, it’s looking like I’m into lentils lately! Actually, lentils and I go way back. Back to my vegetarian days. They are one of my all-time favorite foods and I always keep a supply of them in the pantry.
Lentils are an inexpensive source of protein and offer many other nutritional benefits such as fiber and iron. Besides the nutrition, they’re a culinary blank canvas and take to almost any cuisine such as Indian, French, Greek and of course, Spanish.
When I started to make this dish, I was craving something with lentils and chorizo. I didn’t want a stew nor did I want soup. Something in between was called for. I give you Soupy Spanish Lentils with Chorizo and Manchego Toast.
Tips for working with lentils:
It’s always a good idea to look over lentils before you cook them as they may contain tiny stones, twigs or other impurities. You don’t want to bite down on something like that!
Simply place a handful on a white paper plate and look them over. Then, use the paper plate as a funnel to pour the lentils into whatever dish you’re using them in.
The age of the lentils you’re using has a lot to do with how fast they cook. Lentils that have been sitting a while will need more time to cook.
Types of chorizo:
There are two different types of chorizo: Fresh uncooked and smoked and dried. Fresh uncooked is actually Mexican. The smoked and dried version is actually Spanish and is better on charcuterie platters or as part of tapas.
Types of Manchego cheese:
And then the Manchego, baby! You’ll generally find two types of Manchego–young and aged.
Young Manchego is aged for a short period of time while the other is aged for up to a year. Young manchego is a little less expensive, is slightly softer and is better for melting. I used young Manchego here on a rustic and hearty whole-grain loaf.
How to make Soupy Spanish Lentils with Chorizo and Manchego Toast:
- First, brown the whole sausage links then slice. They won’t be cooked all the way through but that’s okay–they’ll finish cooking with the lentils.
- Cook the vegetables then add 4 cups of the chicken broth. Bring it to a boil and add the lentils, spices and chorizo.
- Simmer until the lentils are tender, adding more chicken broth as necessary to keep a soupy consistency.
- Then butter the bread and top with grated Manchego. Place it under the broiler for a few minutes and voila!
- Garnish with fresh parsley, add the toast and enjoy!
Soupy Spanish Lentils with Chorizo and Manchego Toast! Spicy, hearty, delicious and comforting!
Want more great lentil recipes? Be sure to check out:
- Southwestern Lentil and Brown Rice Bake
- Thai Red Curry Sweet Potato and Lentil Soup
- Lemony Lentil, Asparagus and Tomato Salad with Feta Cheese
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- 2 tablespoons olive oil
- 1 pound fresh chorizo sausage (approximately 3 large links)
- 1 large onion, finely chopped
- 2 stalks celery, finely chopped
- 6 cloves garlic, minced
- 1 jar (12-ounce) roasted red bell peppers in olive oil, drained and coarsely chopped
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 to 6 cups chicken broth
- 1 ½ cups brown lentils
- 1 teaspoon smoked paprika
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon red wine vinegar
- salt and freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley
- 1 loaf whole-grain rustic bread, cut into 1-inch slices
- 4 tablespoons butter, softened
- 4 cloves garlic, minced
- 1 ½ to 2 cups grated "young" Manchego cheese
- LENTILS: Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6 to 7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)
- Place onion in the hot fat. Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften. Add the celery and cook 4 to 5 minutes more.
- Add the garlic, stir until fragrant. Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.
- Add 4 cups of chicken broth and bring to a boil. Add the lentils, smoked paprika and crushed red pepper flakes. Bring to a boil.
- Slice chorizo into ¼ to ⅓-inch slices. Add to the pan with the lentils.
- Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency. Add red wine vinegar and adjust seasoning with salt and black pepper. Stir in parsley. Let rest while making the toast.
- TOAST: Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread then top with grated cheese.
- Place on a baking sheet then place under the broiler for 2 to 3 minutes or until hot and bubbly.
MAKE AHEAD: Lentils may be made ahead two days. Prepare toast prior to serving.
FREEZER-FRIENDLY: Cool lentils thoroughly and place in freezer-safe containers. Prepare toast prior to serving.
Amount Per Serving: Calories: 1005Total Fat: 57gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 128mgSodium: 2356mgCarbohydrates: 70gFiber: 9gSugar: 11gProtein: 47g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.