Grandma Angelita’s Chorizo and Lentil Soup

My Grandma’s makes the best soup. I know everyone says that but ignore them because they are all liars. Leek and potato is passé, tomato has been done, if someone even tries to give me minestrone I would just throw the bowl right back in their face. Chorizo and lentil is all you need.

This is typically a Spanish peasant meal; rich chorizo in garlicy green lentils soaked up with crusty bread that warms you all way to the cockles of your heart. Simple and hearty, it requires little work, few ingredients and is best made in a huge batch to drag out for as long as you can or freeze so you can eat this little bowl of Spanish sunshine whenever you please.

Half a big onion, chopped

Two cloves of garlic, crushed

Two big handfuls of small potatoes, chopped into chunks

Half a ring of chorizo, peeled and chopped into chunks

Two big handfuls of green lentils

1 bay leaf

Crumbled vegetable stock cube

Tiger bread or any good crusty baguette


Fry the onion until translucent. Add the garlic and sauté for a minute or so until soft

Add the potatoes and chorizo and cook until the chorizo begins to release its orangey red oil

Add the lentils and stir until they are coated in the oil

Cover with boiling water and crumble in the stock cube and bay leaf. Leave to bubble on a low heat and cook uncovered for an hour if you can, adding extra water if needed until it is thick, delicious and the lentils are tender.

Serve with crusty bread.

Phoebe Harkin


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