Basque Chorizo and Lentil Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I found this web on the net recently (I was on a Basque kick). I have not tried it out yet, but I am sucker for anything with lentils.

Ingredients Nutrition


  1. Place the lentils in a large soup pot.
  2. Add enough cold water to cover them by 3 inches.
  3. Bring the lentils and water to a boil over medium-high heat, reduce the heat to low, and add the whole sausages and 2 tablespoons of the olive oil.
  4. Cook the lentils for about 45 minutes.
  5. Add the potatoes, carrots, onions and green and red peppers, and cook for about 20 minutes longer, until the vegetables are fork-tender.
  6. Cut each chorizo in half, and serve 1 piece to a bowl.
  7. Season to taste with salt, and serve.
Most Helpful

This was so disappointing! It's an easy-to-make hearty, nutritious soup, but it was VERY BLAND. Added salt, pepper, and garlic powder, but even that didn't enhance it enough to ever bother making again.

maria908 October 26, 2011

I made this with Portuguese Chourizo since our supermarket doesn't carry Spanish Chorizo (I'm assuming they're fairly similar, although 1/2 pound constituted but one sausage and the recipe sounds like it involved 2 or 3!). Still, it made for quite a flavorful soup, although salt and a hearty amount of pepper should be added. Very satisfying on a cold fall evening, served with hearty bread of some sort.

l'ecole October 15, 2009

Excellent recipe, amazing flavor. Recommend getting quality chorizo as this is really the star of the soup. I substituted French lentils for regular green lentils - they hold their shape a bit better, if you can find them (I usually can't, without too much work anyway). I'd also recommend making this the day before and refrigerating overnight - the soup will thicken significantly, and the flavors seem stronger and smoother to me.

Beavis88 March 26, 2007