Spicy Chorizo & Red Lentil Tomato Soup

Last modified on July 28th, 2021 at 2:37 am

**Disclosure: We recommend the best products we think would help our audience and all opinions expressed here are our own. This post contains affiliate links that at no additional cost to you, and we may earn a small commission. Read our full privacy policy here.

Looking for something hearty and spicy to serve in this chilly weather? Then this Spicy Chorizo & Red Lentil Tomato Soup is exactly what you need. This Spanish-inspired dish is packed with herbs and spices, guaranteed to warm you up instantly. It’s easy, budget-friendly and it’s great for make-ahead soup packs too!

What I like most is that this soup consists of simple pantry ingredients. Nothing fancy, some spicy chorizo, a good amount of lentils, and various herbs and spices. The whole process of making it is also far from complicated. After a couple of times trying it out with my grandma on the phone, I learned to make it alone. 

What You’ll Need To Make Spicy Chorizo & Red Lentil Tomato Soup:


The spicy chorizo adds flavor and texture to the soup. You can use any type of sausage you prefer or skip it completely to make the soup vegetarian friendly.


For this recipe, it’s best to use dry red lentils. It’s sweet and nutty that perfectly balances out the spicy chorizo.


You can use regular canned, diced tomatoes. However, for the best flavor, roasted tomatoes will make this soup even more flavorful.


Use homemade chicken stock as much as possible instead of canned chicken broth. It has less sodium and no MSG that can be harmful to your health. 


Nothing but pantry staples – yellow onions, celery, and carrots. These are basic soup ingredients that make it aromatic and flavorful.

Herbs and spices

The herbs and spices in this soup give it different layers of flavor. We’ll need oregano, garlic powder, thyme, bay leaves, and fresh basil.

My Tips & Tricks To A Good Spicy Chorizo & Red Lentil Tomato Soup:

  • You can use equal parts chicken broth and water instead. If you want a guaranteed flavor-packed soup, try our Easy Homemade Chicken Broth.
  • Have fun and experiment with using different veggies. You can add peas, bell peppers, chickpeas, potatoes, or even different colored beans!
  • If you prefer a creamier soup, add a cup of heavy cream to the soup.
  • You can make the soup even healthier by stirring in chopped kale or baby spinach towards the end of the cooking process.
  • This soup can last up to 3 months when frozen. Simply store it in serving-sized freezer bags so you only thaw the amount that you will be using.
  • You can make this soup in a slow cooker! Put all the ingredients in, stir and leave it on low for about 5 to 6 hours. 
Spicy Chorizo & Red Lentil Tomato Soup

Spicy Chorizo & Red Lentil Tomato Soup

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Spicy Chorizo & Red Lentil Tomato Soup will warm you up in this chilly season. Made with spicy chorizo, red lentils, and a party of herbs and spices!


  • 3 4-oz. chorizo sausage links
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • ½ teaspoon of sea salt
  • ½ teaspoon black pepper
  • 6 cups chicken broth
  • 2 cups diced tomatoes, with liquid
  • 2 cups red lentils, rinsed and drained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 2 whole bay leaves
  • 2” Parmesan cheese rind

Serving Suggestion:

  • ¼ cup fresh basil, chopped
  • 1 cup freshly grated Parmesan cheese


  1. Place a large saucepan over medium heat and add the chorizo sausages. Let them brown for about 3 minutes on each side. Then take them out of the pan and slice into ¼ inch thick pieces.
  2. In the same pan, pour olive oil and sauté the onions, celery, and carrots. Sprinkle with a pinch of salt and pepper, as needed. Stir frequently for the next 5 minutes or until the veggies have caramelized.
  3. Add the chorizo slices back to the pan and gradually pour the chicken broth, tomatoes, and red lentils. Season with thyme, oregano, garlic powder and toss in the parmesan rind.
  4. Stir the mixture well and bring to a rapid boil over medium-high heat. Once it boils, quickly turn the heat down to medium-low. Loosely cover the pan and leave to simmer for about 25 minutes or until the lentils have softened.
  5. Turn the heat off and take the parmesan rind and bay leaves out of the soup. Readjust seasonings, if needed. Add the fresh basil and stir well. Serve while still warm into individual bowls and top with parmesan cheese. 

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 710Total Fat: 45gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 106mgSodium: 3591mgCarbohydrates: 36gFiber: 12gSugar: 8gProtein: 41g

Did I mention this soup just gives a wonderful, almost hypnotic aroma to your kitchen? What I like to do is sit in the kitchen read a book while waiting for it to be done. I just love how it smells! What do you think of this soup? Did it make its way to your Top 5 Favorites? I’ll be reading your answers in the comments below. 😉

Leave a Comment

Skip to Recipe