This Traditional Spanish Lentil Soup with Chorizo is made with tender lentils, potatoes, carrots, tomatoes, and flavorful chorizo in a rich broth.

It’s a simple, filling dinner with plenty of vegetables and works well for lunch, meal prep, or cold-weather meals.

I like this Spanish lentil soup because it can be made on the stovetop or in the Crockpot, depending on how much time you have.

The lentils make it hearty, while the chorizo adds a deep, smoky flavor without needing a long list of ingredients.

Serve it with crusty bread, warm rolls, or a simple salad for an easy family dinner.

If you like hearty, traditional lentil and bean soups like this one, these are worth trying too:

Traditional Spanish Lentil Soup with Chorizo

Ingredients You’ll Need

Spanish cured chorizo (the firm, sliceable kind, not the raw Mexican-style chorizo) is what gives this soup its traditional smoky flavor and releases red-tinted oil into the broth as it cooks.

Brown lentils hold their shape well through a long simmer and don’t need to be soaked ahead of time.

Ingredients

2 tbsp olive oil
8 oz Spanish cured chorizo, sliced
1 medium onion, diced
3 cloves garlic, minced
1 tsp smoked paprika
1 can (14.5 oz) diced tomatoes
1 1/2 cups dried brown lentils, rinsed
6 cups chicken or vegetable broth
1 bay leaf
Salt and pepper, to taste
Chopped fresh parsley, for serving

Directions

Heat the olive oil in a large pot over medium heat.
Add the sliced chorizo and cook for 4 to 5 minutes, stirring occasionally, until it releases its red-tinted oil and turns lightly crisp at the edges.
This oil is what colors and flavors the whole soup, so don’t rush this step.
Add the onion to the pot and cook for 5 minutes, stirring occasionally, until softened and coated in the chorizo oil.
Stir in the garlic and smoked paprika, cooking for about a minute until fragrant.
Toasting the paprika here for even a short minute deepens its flavor considerably.
Add the diced tomatoes and cook for 3 to 4 minutes, stirring occasionally, until they break down slightly.
Stir in the lentils, broth, and bay leaf.
Bring the pot to a boil.
Reduce the heat to low and simmer, partially covered, for 30 to 35 minutes, stirring occasionally, until the lentils are tender.
This one takes a bit of patience, just so you know, since lentil cooking time can vary a lot depending on their age.
Older lentils sometimes need an extra 10 minutes, so don’t be surprised if yours run a little long.
Remove the bay leaf.
Taste and season with salt and pepper – keep in mind the chorizo already adds a good amount of saltiness.
If the soup looks too thick, thin it with a splash of extra broth.
Ladle into bowls, top with fresh parsley, and serve hot and enjoy!

Crockpot Version

To make this Spanish Lentil Soup with Chorizo in the Crockpot, cook the chorizo in a skillet for a few minutes first, then transfer it to the slow cooker. Add the lentils, potatoes, carrots, onion, garlic, tomatoes, broth, and seasonings.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the lentils and vegetables are tender.

Taste and adjust the seasoning before serving, adding a little extra broth if the soup becomes too thick.

Important Recipe Notes

Use Spanish cured chorizo, not Mexican-style raw chorizo. Spanish chorizo is firm and pre-cooked, similar to a hard salami, and it’s what gives this soup its traditional flavor and red color.
Let the chorizo release its oil before adding the vegetables. That reddish oil carries a lot of smoky flavor through the rest of the soup, so this step is worth the extra few minutes.
Cook time can vary with lentil age. Older lentils take noticeably longer to soften, so start checking around the 30-minute mark and keep going if they’re still firm.

Season carefully, tasting as you go. Chorizo already brings a good amount of salt to the pot, so it’s easy to over-season if you add salt too early.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. This soup tastes even better the next day.
This soup thickens as it sits, since the lentils keep absorbing liquid. Thin leftovers with a splash of broth or water when reheating.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot with crusty bread on the side for dipping into the smoky broth. This is filling enough on its own to make a complete dinner.

Storage:

Keep leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months and thaw overnight in the fridge before reheating on the stove.

Customization:

Add a diced potato along with the tomatoes for a heartier version, or stir in a handful of fresh spinach near the end for extra greens. A splash of sherry vinegar right before serving brightens up the richness of the chorizo.