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Spicy lentil soup

30 min
Spicy lentil soup

Welcome the warm embrace of our spicy lentil soup, a recipe that unites the wholesomeness of lentils with cumin and chorizo. It delivers comfort on a cool evening or serves as a tasty option on warmer days. A dollop of crème fraiche and a generous serving of grated cheddar cheese top off this wonderful dish. Whether you seek a humble yet soul-satisfying meal or aspire to astound guests, this recipe promises to captivate.

Ingredients

Yellow onion
1
Garlic cloves
2
Big carrot
1
Dried thyme
1 tsp
Ground cumin
2 tsp
Tomato purée
2 tbsp
Butter and rapeseed oil
2 tbsp
Chicken ​powder stock
2 tbsp
Dried red lentils
200 ml
Water
1½ l
Chorizo, preferably raw
250 g
Salt
Pepper

To serve

Creme fraiche
200 ml
Arla® LactoFREE Cheddar Block, grated
100 ml

Instructions

  • Peel and finely chop onion and garlic.
  • Peel and dice the carrot.
  • Put onion, garlic, and carrot in a saucepan, add the spices and tomato purée, and fry in butter & rapeseed oil for about 5 minutes.
  • Pour in the stock, lentils, and water and let it boil for about 10 minutes.
  • Remove the skin from the chorizo and crumble into the soup. Let it cook for another 5 minutes. Season to taste with salt and pepper.
  • Top with crème fraiche and grated cheese when serving.
Enjoy!

Sauté for richer flavours

For a spicy lentil soup with deep and developed flavours, gently sauté your onions, garlic, and carrots. Allow them to cook slowly over low heat, a bit longer than you might normally would. This allows the sugars in the vegetables to caramelise, combining with the warmth of cumin to create a deliciously rich base for your soup.

Maximising flavour in leftover spicy lentil soup

If you have leftover spicy lentil soup, the taste improves as it stores. Cool it first, then seal it in an airtight container and refrigerate for up to 4 days. If it becomes too thick for your liking, add water or chicken stock while warming it on the stove.

Master the texture with simmering

To get the perfect texture for a spicy lentil soup, gently simmer the lentils until they are tender. Only after the lentils have reached the desired tenderness should you add the chorizo. This keeps the lentils firm, providing a satisfying bite while allowing the smoky flavour of the chorizo to blend in without overpowering the dish. Slow simmering also enables the aromatic spices to release their flavours, thus improving the overall taste without any bitterness.

FAQ: Questions about spicy lentil soup

Explore frequently asked questions about preparing spicy lentil soup to enhance your soup-making skills.

How do I get a creamy soup texture?

To give your spicy lentil soup a creamy touch, blend part of it once the lentils soften. Take about 500 ml of the cooked soup and put it into a blender. Secure the lid and cover it with a cloth to avoid splashes. Blend until smooth and mix it back into the pot. This will thicken the soup and give it a creamy texture without using cream.

Can I cook this soup in a slow cooker?

Yes, you can make the spicy lentil soup in a slow cooker. This is great for blending the flavours well, especially when you cannot keep an eye on it while it cooks. Simply put all the ingredients in the slow cooker and set it to high. Cook until the lentils become soft.

Can I prepare the soup in a soup maker?

Yes, you can make our spicy lentil soup quickly and easily with a soup maker. This device saves you time and makes the clean-up much simpler. For the best results, chop all the ingredients to a size your soup maker can handle. Also, take care not to fill it past the maximum line to ensure your soup turns out perfectly.

Other recipes

See more

Try our recipe for spicy lentil soup

Our spicy lentil soup is ready to warm you up with its rich and delicious flavours. The base is made from hearty lentils, sautéed vegetables, and tangy tomato purée, while the savoury chorizo adds spiciness. Whether served on a chilly day for warmth or as a lavish weekend lunch option, the ingredients make way for a comforting soup with a well-seasoned kick. Finish it with a rich swirl of crème fraiche and grated cheddar cheese.

Explore more lentil-based soups, like this tasty lentil and vegetable soup, tomato and lentil soup with croutons, classic lentil soup, or creamy lentil soup.

The perfect lentil base with carrot, onions, and tomato purée

Onions and garlic are popular for building the base flavour of soups. As they sizzle in the pan, their savoury essence mingles with the natural sweetness extracted from the carrot, creating a rich and deep base. Once the carrot is tender, it imparts a pleasing texture that provides a delightful contrast to the velvety smoothness of the soup. The addition of tomato purée, cumin, and thyme infuses the mixture with tangy and aromatic notes, creating the perfect base for the lentils to soak up the flavour.

Chorizo adds texture and spice

Chorizo brings an exhilarating and dynamic element to the humble lentil soup. This bold and fiery Spanish sausage infuses the soup with a rich, smoky essence that beautifully complements the gentle, earthy undertones of the base. As you crumble the raw chorizo into the velvety, warm soup, the sausage begins to exude its tantalising, spicy oils, further enriching an already flavourful dish. Moreover, the chorizo meat yields a slightly chewy texture that provides a satisfying contrast to the creamy base.

Customising your soup experience

Our spicy lentil soup allows for plenty of experimentation. If you prefer a bit more bite, consider using green or brown lentils, which require a longer cooking time but maintain their shape for a more substantial texture.

To adjust the level of spiciness, you can adjust the amount of chorizo used. For a milder flavour, simply reduce the amount of chorizo. If you prefer a spicier kick, gradually increase the amount of chorizo until it reaches your desired level of heat, or add a sprinkle of chilli flakes to the mix.

For a finishing touch, consider garnishing the soup with fresh coriander or parsley to add both colour and freshness.

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