Photo of Lentil and chorizo soup with kale by WW

Lentil and chorizo soup with kale

Points® value
Total Time
1 hr 25 min
15 min
1 hr 10 min
This easy soup recipe pairs hearty brown lentils with flavourful chicken chorizo for a tasty and satisfying meal. Chorizo is a popular spiced sausage in Spanish and Mexican cuisine that is usually made from pork, but we’ve opted for a chicken-based variety in this dish. Here you’ll want to use the cured, hard Spanish variety that will dice up nicely—the Mexican variety is a fresh, ground sausage. You can find Spanish chorizo in the deli or charcuterie section of larger grocery stores. We’ve called for brown lentils here, which retain their shape nicely when cooked, but you could also use green lentils if that’s what you can find or have on hand.



1 medium, chopped

Chicken chorizo

6 oz, fully cooked, diced


4 clove(s), large, minced


½ pound(s), stems discarded and leaves coarsely chopped

Chicken broth

3 cup(s)


3 cup(s)

Dry lentils

1 cup(s), brown variety, picked over and rinsed

Table salt

¼ tsp(s)

Plum tomato

2 medium, or 2 large, diced

Smoked paprika

¼ tsp(s)

Cooking spray

2 spray(s)


  1. Spray Dutch oven with nonstick spray and set over medium heat. Add onion and chorizo and cook, stirring occasionally, until onion is golden, about 10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add kale and cook, stirring often, until kale is wilted, about 3 minutes. Stir in broth, water, and lentils. Cover and bring to boil; reduce heat and simmer, covered, until lentils are tender, about 45 minutes. Stir in salt.
  2. Meanwhile, spray medium skillet with nonstick spray and set over medium heat. Add tomatoes and paprika and cook, stirring, until tomatoes soften, about 2 minutes. Divide soup evenly among 4 bowls and top with tomato mixture.
  3. Per serving: 2 cups soup and 1/4 cup tomato mixture