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Lentil, Chorizo and Vegetable Soup

  • Author: Recipe Winners, slightly adapted from a recipe by Frank Camorra from the famous Movida Spanish restaurants in Melbourne, Australia
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6-8 good sized serves


  • 500g (1 pound) whole green lentils
  • 500g ( 1 pound)┬ájap pumpkin, peeled and cut into small cubes
  • 1 large carrot, cut into small chunks
  • 1 large zucchini, cut into small chunks
  • 3 1/2 litres (7 1/2 pints) cold water
  • 1 medium brown onion, peeled and left whole
  • 1 bulb of garlic, whole
  • 4 medium tomatoes, whole
  • 1 large red capsicum (bell pepper), sliced in half and seeds remove
  • 3 chorizo sausages (450g / 1 pound)
  • 1 teaspoon salt
  • 1 tablespoon sweet smoked paprika


  • you will need a very large pot for this soup (5 1/2L / 11 1/2 pints)
  • place lentils in a large pot and add 3 1/2 litres (7 1/2 pints) of cold water
  • add all ingredients apart from the salt and zucchini to the pot
  • bring to the boil then reduce heat and simmer for about 40 minutes
  • skim any impurities once or twice during the simmer
  • remove tomatoes, onion and capsicum (bell pepper) and place them in a bowl
  • remove bulb of garlic and squeeze out the cloves over the vegetables
  • puree tomato mix with a stick blender
  • add the puree back to the soup
  • remove chorizo and slice into pieces, then pop the pieces back into the soup
  • add the zucchini and salt and simmer for a further 6-8 minutes
  • serve with hot crusty bread
  • enjoy!


  • this makes a lot of soup
  • soup freezes well
  • Category: soups
  • Method: stove top
  • Cuisine: Spanish

Keywords: lentil and chorizo vegetable soup