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Yellow Lentil Soup with Chorizo

Yellow Lentil Soup with Chorizo

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Creamy yellow lentils are simmered with soup basics such as carrots, celery, and onions, then flavored with sweet butternut squash and spicy Basque chorizo.  This Yellow Lentil Soup with Chorizo recipe is so cozy.  Add a perfectly poached egg and you have the perfect meal to warm your soul after a cold day outside.

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Bea over at La Tartine Gourmande inspired me to make this meal for us.  As soon as I saw the photo on her site, I knew we had to eat it as it has two of our favorite ingredients, lentils, and chorizo and one of Lenny’s favorite additions to any meal, the runny egg.  I did make a few minor adjustments to the recipe as I used what we had on hand, as well Bea’s recipe calls for white lentils and I have yet to find them.

You will love this filling soup – it is comforting, spicy and sweet all in one bite!

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Yellow Lentil Soup with Chorizo

Ingredients:

* inspired by Bea’s recipe

2 cups dry yellow lentils

2 tablespoons olive oil

2 carrots, scrubbed clean and sliced

1 14oz can diced tomatoes, would have used fresh but they looked terrible

1 cup butternut squash, peeled and diced

2 celery stalks, diced

4 garlic cloves, minced

1 red onion, finely chopped

1 leek, white part only, chopped finely

4 twigs of thyme

3 stalks of parsley

4 cups veggie or chicken stock, I used veggie as I had that on hand

4 cups cold water

3 chorizo, sliced into circles

2 poached eggs

How To:

In a large pot, heat two tablespoons of olive oil over medium heat.  Add the onion, leek, celery, thyme and chorizo and sweat for about 5 minutes, stirring every so often.  Do not brown.

Add the garlic and cook for 1 minute.  Add the tomatoes and cook for about 3 minutes.

Add the lentils, carrots, butternut squash, parsley stalks, water, and stock.  Bring to a simmer.

Cover and simmer over low heat for about 30 minutes until vegetables are soft.

Season with salt and pepper.

Bring heat to low, to keep warm.

Prepare poached eggs.

To serve ladle soup into a serving bowl and top with poached egg.  Sprinkle a bit of paprika over the top.

Serve.

Eat.

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Anne Miller

Tuesday 15th of June 2010

Looks like a very tasty soup,I'll be sure to try it out. Thanks for the great recipe.

TeenieCakes

Tuesday 9th of March 2010

This looks like a beautiful soup with great ingredients. I can almost taste it already...very nice presentation. Thx for sharing!

Dgrub

Monday 1st of March 2010

Nice post on lentil soup with chorizooo. I used to add frozen meatballs but chorizo seems much better. Nice pics as well. Here's a related post at https://desigrub.com/2010/02/the-best-lentil-soup-with-or-without-a-crockpot/ . Let me know what you think.

Daniel

Saturday 20th of February 2010

Really neat dish here. I am having a six course wine and dine next weekend and I was planning on making a lentil soup. I was thinking about using bacon, but chorizo would probably add more depth. Thanks for the ideas and nice page.

Koek!

Friday 19th of February 2010

That looks gorgeous. I always think lentil soup can do with a little jazzing up. Yours looks absolutely delicious!