Spicy lentil soup
Instructions
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.
Ingredients
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Yellow onion
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1 |
|---|---|
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Garlic cloves
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2 |
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Big carrot
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1 |
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Dried thyme
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1 tsp |
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Ground cumin
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2 tsp |
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Tomato purée
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2 tbsp |
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Butter and rapeseed oil
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2 tbsp |
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Chicken powder stock
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2 tbsp |
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Dried red lentils
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200 ml |
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Water
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1½ l |
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Chorizo, preferably raw
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250 g |
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Salt
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|
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Pepper
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To serve
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Creme fraiche
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200 ml |
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| 100 ml |
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.
