Smoky Tomato & Lentil Soup Smoky Tomato & Lentil Soup

Photography: Stacey Brandford | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

Feeling the chill? Smoked paprika and chorizo add layers of warmth and flavour to this vibrant lentil soup.

  • Prep time 15 minutes
  • Total time 40 minutes
  • Portion size 6 servings



In large pot, heat oil over medium heat. Cook chorizo, stirring occasionally, until crisp and beginning to brown, about 4 minutes. Transfer 12 slices to plate. Add garlic, onion and red pepper to pot; cook, stirring occasionally, until softened, about 5 minutes. 

Stir in lentils, paprika, salt, pepper and cayenne pepper. Cook, stirring often, until fragrant, about 30 seconds. Add tomatoes and broth; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until lentils are tender, about 25 minutes.

Stir in parsley. Divide among bowls; top with reserved chorizo.

Test Kitchen Make-Ahead: Leaving room for expansion,  freeze cooled soup for up to a month. Thaw in the fridge before reheating.



Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 698 mg
  • Sugars 9 g
  • Protein 15 g
  • Calories 283
  • Total fat 13 g
  • Potassium 842 mg
  • Cholesterol 22 mg
  • Saturated fat 4 g
  • Total carbohydrate 28 g


  • Iron 33
  • Folate 67
  • Calcium 7
  • Vitamin A 19
  • Vitamin C 147
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Lunch & Dinner

Smoky Tomato & Lentil Soup