Lentil and Chorizo Soup

A good Shiraz  brimming with dark fruit and savoury notes and a beguiling touch of pepper goes wonderfully well with a hearty lentil and chorizo soup… 

Lentil and Chorizo soup LRServes 4

  • olive oil
  • 1 tablespoon paprika
  • 3 cloves garlic, minced or finely sliced
  • 1 chorizo, cut into thick slices
  • 1 onion, finely diced
  • 1 large carrot, finely diced
  • 1 or two spears of celery, finely diced
  • 1 can of tomatoes
  • 1,5 litres chicken or beef stock
  • 250g lentils
  • Handful of chopped mixed fresh herbs (coriander, flat-leaf parsley and chives)


  1. Heat the oil in a large, heavy-based saucepan over medium heat. Add the garlic, paprika and cook until the garlic begins to colour. Do not let it burn. Add the chorizo and all the vegetables (except the tomatoes) and cook for 3 to 4 minutes, allowing the chorizo to start releasing its oils and the flavours to amalgamate. Add the stock, tomatoes and lentils and bring to the boil. Simmer for about an hour, adding water or stock if the pan begins to dry out. Check after 45 minutes – the soup should be almost ready at this stage. Wait until the lentils are soft but not mushy before adding salt to taste.
  2. Serve immediately, topped with the fresh herbs and crusty bread.

Wine suggestion: Place in the Sun Shiraz

Send this to a friend