Spanish Lentil Soup
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Inspired by traditional Spanish home cooking, this Spanish Lentil Soup is rustic, hearty, and incredibly comforting. Earthy lentils, creamy potatoes, chorizo, kale, and smoked paprika come together in a soul-warming bowl that’s naturally healthy, budget-friendly, and satisfying enough for any night of the week. It takes a little prep, but once you taste it, you’ll be glad you took the time!
Why This Recipe is a Keeper!
As a personal chef for over two decades, I love recipes like this–honest food made with care and flavor. This Spanish Lentil Soup might not look fancy, but every spoonful is pure comfort. It’s proof that good food doesn’t have to be complicated to be wonderful.
This Spanish lentil potato soup recipe is:
- Hearty and nourishing at the same time! Lentils and potatoes create a hearty consistency, making it satisfying without the need for cream or flour. Lentils are also a good, inexpensive source of fiber and plant-based protein.
- Budget-friendly! Pantry staples like lentils, potatoes, carrots, and onions will help keep your budget in check. Only a small amount of Spanish chorizo is used, but it adds enough richness and smoky depth.
- Easy! Some preparation is required that takes a little time; however, the soulful result creates a flavorful soup that tastes like it has simmered all day.
- Make ahead and freezer-friendly!
Whether you serve it for a cozy weeknight dinner or make a big batch to freeze for later, this Spanish Lentil Soup is a recipe you’ll want to make again and again!
How to Make spanish lentil soup:
Recipe Ingredients:
Here’s everything you’ll need to make this Spanish Lentil Soup recipe, along with instructions for preparing the ingredients. The recipe card below has the exact quantities.
Ingredient Notes and Substitutions:
- Lentils: I used brown lentils, but you can also use green lentils. Brown lentils have an earthier flavor than green, which tend to have a more nutty taste. Brown lentils soften up nicely for soup, while green lentils are firmer and hold their shape, so they take longer to cook. I cook them separately to prevent the soup from getting “cloudy” from the starch in the lentils. I don’t recommend using red lentils because they get really soft, almost like a lentil puree.
- Paprika: Use Spanish smoked paprika, Hungarian paprika, or regular sweet paprika. Spanish smoked paprika adds that signature smoky depth, while Hungarian paprika brings a bolder, more pungent flavor compared to the milder sweet variety.
- Diced Tomatoes: I used diced fire-roasted tomatoes because they add an extra level of flavor. You can also use regular diced or petite diced.
- Chorizo: Use Spanish chorizo, a cured pork sausage seasoned with paprika and garlic. It has a firm texture and is often served as part of a tapas dish. It differs from Mexican chorizo, which is typically sold raw and has a soft, ground sausage texture. If you don’t consume pork, use any precooked chicken, turkey, beef, or plant-based sausage that will fit a Mediterranean flavor profile.
- Potatoes: Yukon Gold potatoes are perfect in this Spanish Lentil Soup, both for the color and because their waxy texture keeps them from falling apart. You can also use red potatoes.
- Kale: Kale works well in this Spanish Chorizo Lentil Soup because it holds up well, and its mildly bitter flavor complements the smoky paprika and earthy lentils. Plus, it brings vibrant color, extra nutrition, and another wholesome element.
Step-By-Step Instructions:
- Gather and prep all ingredients.
- Bring a small saucepan of water to a boil. Add the lentils and cook for 20 to 25 minutes, or until they are tender. (Green lentils may take longer.) Drain in a sieve and set aside.
- Meanwhile, heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery, and red bell pepper. Reduce the heat to medium and cook for 8 to 10 minutes or until the vegetables are softened and reduced in volume. Adjust the heat down as necessary to keep them from browning or burning.
- Add the garlic, paprika, cumin, coriander, and bay leaves.
- Stir briefly until the garlic is fragrant.
- Add the chorizo and stir. Add the broth and diced tomatoes.
- Add the cubed potatoes. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 15 to 18 minutes or until the potatoes are tender and easily pierced with a paring knife.
- Add the kale and the lentils to the pot and simmer until the kale is wilted, approximately 4 to 5 minutes.
- Add salt and pepper to taste.
- Add the parsley and serve.
Chef Tips and Tricks:
- Always check lentils before cooking, as they may contain small stones or debris. Spread a handful on a white paper plate to spot any impurities, then use the plate as a funnel to pour them into a sieve to rinse them. Rinsing removes dust and starch for a cleaner flavor.
- Don’t rush the softening of the vegetables, as this helps build a flavorful base similar to a sofrito or mirepoix for this Spanish chorizo lentil soup.
- I always like to let a soup such as this rest before serving. The flavors meld and deepen as the soup sits.
Recipe FAQs:
What makes this lentil soup Spanish is the flavor base of smoked paprika and Spanish chorizo. Spanish chorizo is a cured sausage seasoned with paprika and garlic, which adds a smoky, savory depth. Together with olive oil, onions, carrots, potatoes, and lentils, these ingredients lend it a classic, rustic Spanish character.
Use any precooked chicken, turkey, beef, or plant-based sausage that will fit a Mediterranean flavor profile.
Absolutely! Just like most soups and stews, it improves with time, allowing the flavors to meld. Cool it completely, then refrigerate for 1 to 2 days. Reheat on the stovetop.
Yes! The potatoes will soften up more, but they will still be fine. Cool it completely, then place in airtight containers in the desired quantity and freeze for 2 to 3 months. Thaw in the refrigerator or microwave. Reheat on the stovetop or microwave.
Serve with:
More great lentil soup recipes you’ll love!
- Sausage Lentil Soup Recipe
- Thai Red Curry Lentil Soup
- Kale Butternut Squash and Lentil Soup with Bacon
- Ethiopian Red Lentil and Vegetable Stew
Get all my soup and stew recipes at Soup and Stew Recipes – From A Chef’s Kitchen.
Spanish Lentil Soup
Ingredients
- Water, for cooking the lentils
- 1 cup brown or green lentils
- 3 tablespoons olive oil
- 1 large onion, chopped (2 1/2 to 3 cups)
- 2 large carrots, chopped (1 1/2 cups)
- 2 stalks celery, chopped (1 1/2 cups)
- 1 small red bell pepper, seeds and membranes removed, chopped (1 cup)
- 5 cloves garlic, minced
- 1 tablespoon Hungarian, sweet or Spanish smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 bay leaves
- 4 ounces Spanish chorizo, thinly sliced
- 8 cups chicken broth
- 1 can (15-ounce) diced fire-roasted tomatoes, undrained
- 1 pound Yukon gold potatoes, cut into 1/2-inch cubes
- 1 small bunch green kale, stems removed and coarsely chopped (4-5 heaping cups)
- 1/4 cup chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Instructions
- Bring a small saucepan of water to a boil. Add the lentils and cook for 20-25 minutes, or until they are tender. (Green lentils may take longer.) Drain in a sieve and set aside.
- Meanwhile, heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions, carrots, celery, and red bell pepper. Reduce heat to medium and cook for 8-10 minutes or until the vegetables are softened and reduced in volume. Adjust the heat down as necessary to keep them from browning or burning.
- Add the garlic, paprika, cumin, coriander, and bay leaves and stir briefly until the garlic is fragrant.
- Add the chorizo and stir.
- Add the broth, diced tomatoes, and cubed potatoes. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 15-18 minutes or until the potatoes are tender and easily pierced with a paring knife.
- Add the kale and the lentils to the pot and simmer until the kale is wilted, approximately 4-5 minutes.
- Add salt and pepper to taste. Add the parsley and serve.
Notes
- You can also use regular diced or petite diced tomatoes.
- If you don’t consume pork, use any precooked chicken, turkey, beef, or plant-based sausage that will fit a Mediterranean flavor profile.
- You can also use red potatoes.
- Check lentils before cooking for any small stones or debris, then rinse well for a cleaner flavor.
- Take your time softening the vegetables—this builds a flavorful base for the soup.
- Let the soup rest before serving so the flavors can meld and deepen.
- Cool it completely, then refrigerate for 1 to 2 days. Reheat on the stovetop.
- The potatoes will soften up more, but they will still be fine.
- Cool it completely, then place in airtight containers in the desired quantity and freeze for 2 to 3 months.
- Thaw in the refrigerator or microwave.
- Reheat on the stovetop or microwave.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
Like this? Leave a comment below!
Carol I tweaked the recipe a bit and we loved the result. Since I cannot have sausage I added ground turkey to the vegetables after softening them, I didn’t break up the meat as much as when making a chili or red sauce so there were chunky pieces as if I had added sliced sausage. The result was a hearty stewy soup and we loved it! I made the full recipe for the two of us and we’ll be enjoying for several days!
Hi, Chef Jim, So great to hear from you! Thanks so very much, and I love how you tweaked the recipe to meet your needs. Really appreciate you trying the recipe and taking the time to come back and comment and rate.
Some crusty bread, butter, and a glass of wine… this is perfect for us with the cooler weather!
Hi, Steve, Thanks so much and hoping you enjoyed if you made it! You’re right about that whole meal; to us it’s the perfect dinner, too. Thanks again!
Can I use red lentils instead?
Hi, Maryuri, Thanks for your question. I really don’t recommend using red lentils because they have a tendency to get really soft–almost like a lentil puree. If you really want to use red lentils because you already have them or you prefer them, cook them separately and keep a close eye on them. AS SOON AS they’re done, immediately drain and rinse with cold tap water to cool them down immediately. Thanks again!