Red lentil and chorizo soup

A hearty soup to hit the spot, this is a recipe you'll want to repeat all autumn long

By The Good Housekeeping Cookery TeamUpdated: 27 September 2022

Serveware, Food, Cuisine, Ingredient, Dish, Dishware, Soup, Tableware, Recipe, Bowl,

Ready in under an hour and packed with hearty lentils, root veggies and spicy chorizo, this soup recipe is just what we're craving as the colder weather sets in. To serve, top with pumpkin seeds, fresh parsley, and a dollop of cream (if you're feeling indulgent), alongside a cob of freshly-baked bread. Comfort food doesn't get better than this.

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Yields:

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Cal/Serv:

178

Ingredients

50 g
chorizo, cubed
1
large leek, finely sliced
2
celery sticks, chopped
2
carrots, finely chopped
125 g
dried red lentils, washed
1
litre vegetable stock
1 Tbsp.
pumpkin seeds

Directions

1. Step 1Heat a large pan and fry chorizo for 2min, until it gives up some of its oil. Empty chorizo and oil into a small bowl and set aside.
2. Step 2Return pan to the heat and add leek, celery and carrots. Cook gently for 10min or until vegetables are softening. Add lentils and stock and bring to the boil. Simmer for 20min or until the lentils are soft.
3. Step 3Blend until smooth (in batches if needed) and return to the pan to reheat, if necessary. Check the seasoning. Serve in warmed soup bowls, topped with the chorizo, a drizzle of chorizo oil and the pumpkin seeds.

Per Serving:

Calories: 178
Total carbs: 23 g
Sugars: 5 g
Total fat: 5 g
Saturated fat: 2 g

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The Good Housekeeping Cookery Team

An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).

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