Chorizo soup

SoupCHORIZO soup – you don’t have to be a brainbox to know that this recipe has its origins in Spain, so if you need a little bit of culinary sunshine on your dinner table this is the is the perfect recipe.

There is enough of this hearty, spicy, vibrant soup to feed six. Serve with hunks of chunky bread.


100-200g of chorizo, depending on your preference, sliced finely. Tip: don’t forget to skin the chorizo first

500mls chicken or vegetable stock

2 tablespoons of olive oil

1 tin (400mls) of lentils

1 onion, chopped

2 cloves of garlic, crushed

150g pearl barley

1 carrot, finely chopped

1 can of chopped tomatoes

1 teaspoon of fresh paprika

Half a teaspoon of cumin seeds, ground to a powder

Salt and pepper

1 handful of parsley to garnish


In a pot, heat the oil and lightly fry the carrot, onion and garlic. Add the cumin and parka. Then add the barley, tomatoes and stock. Season with salt and pepper before adding the chorizo. Allow to simmer for 45 minutes – until the barley is soft but retains a bite. If it’s still too firm, simmer for another 5 minutes.

Now drain the lentils and pour them in. Simmer for another 5 minutes. Serve in deep plates or bowls with a sprinkling of parsley on top.

¡Buen apetito!, as they say in Spain!


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