Easy to Make Lentil Soup with Chorizo

1. PREPARE THE LENTILS

   Rinse the dried lentils under cold water to remove any dust or debris. Set them aside in a fine mesh strainer or bowl. Make sure they are fully drained to avoid extra water when cooking.

   Tip: Check the lentils for any small stones or debris before rinsing them.
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1. PREPARE THE CHORIZO

   Slice the chorizo sausages into bite-sized rounds. Set them aside on a plate. If the chorizo is packed in casing, remove it before slicing.

   Tip: If you like your chorizo crispy, consider slicing them thinner for a quicker crisping time.
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1. CHOP THE VEGETABLES

   Peel and chop the onion into small, even pieces. Dice the carrots into small cubes. Mince the garlic cloves finely. Having your vegetables prepared will make cooking easier and faster.

   Tip: Uniformly chop the vegetables so they cook at the same rate, ensuring a consistent texture in your soup.
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1. HEAT THE POT

   Place a large soup pot on the stove over medium heat. Once hot, add the chorizo slices. Cook them for 5-7 minutes, stirring occasionally, until lightly browned and crispy around the edges.

   Tip: Let the chorizo render its fat; you can use this flavorful fat to sauté your vegetables, which will enhance the soup’s overall taste.
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1. SOFTEN THE VEGETABLES

   Add the chopped onion and diced carrots to the pot with the chorizo. Stir occasionally and cook for about 4-5 minutes, until the vegetables are softened and become aromatic.

   Tip: Stir the vegetables occasionally to prevent them from sticking to the bottom of the pot.
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1. ADD THE GARLIC

   Add the minced garlic to the pot and sauté for a minute until the garlic becomes fragrant. Be careful not to burn it.

   Tip: Garlic burns quickly and can become bitter if cooked too long, so keep an eye on it.
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1. SEASON THE SOUP

   Sprinkle the smoked paprika over the vegetables and chorizo in the pot. Season with salt and pepper to taste. Stir everything to evenly coat the ingredients with the seasonings.

   Tip: Taste the mixture at this point and adjust the seasoning if necessary; it’s easier to add more than to fix an overly salty dish later.
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1. ADD THE LENTILS AND BROTH

   Pour in the rinsed lentils along with the chicken broth. Stir everything and bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low and cover the pot.

   Tip: If you want a thicker soup, you can mash some of the lentils with the back of a spoon once the soup has cooked to help create a creamier texture.
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1. SIMMER THE SOUP

   Allow the soup to simmer, covered, for 30-40 minutes or until the lentils are tender and cooked. Stir occasionally to prevent any sticking.

   Tip: If the soup becomes too thick, add more broth or water, little by little, to reach your desired consistency.
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1. CHECK FOR SEASONING

   Once the lentils are tender, taste the soup and adjust the seasoning, adding more salt, pepper or paprika as needed. If you prefer a stronger garlic flavor, add more minced garlic at this stage.

   Tip: Let the soup sit for a few minutes after adjusting the seasoning to allow the flavors to meld.
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1. SERVE THE SOUP

   Ladle the soup into bowls: each serving has a good balance of chorizo, lentils and vegetables. Garnish with fresh herbs like parsley if desired.

   Tip: Serve the soup with crusty bread or a dollop of sour cream for added richness.
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