Photo of Red lentil & chorizo soup by WW

Red lentil & chorizo soup

Points® value
Total Time
35 min
10 min
25 min
Hearty red lentils, spicy chorizo, fragrant smoked paprika... this trio of tasty Spanish ingredients is the hero of this filling soup that’s perfect for weeknight suppers.


Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

100 g, diced


1 large, finely diced


2 clove(s), finely chopped


1 teaspoon(s), level, smoked

Cumin seeds

½ teaspoon(s), level

Split Red Lentils, dry

180 g, rinsed

Tinned Tomatoes

1 can(s), large

Vegetable stock cube

1 cube(s), to make 750ml

Parsley, fresh

1 tablespoon(s), roughly chopped to serve


  1. Mist a large pan with cooking spray and set over a medium-high heat. Add the diced chorizo and cook for 2 minutes until it has released its oil and turned crisp. Transfer to a bowl with a slotted spoon, leaving the oil in the pan.
  2. Add the diced onion, garlic and spices to the pan and cook for 5 minutes until the onion has started to soften.
  3. Add the lentils and stir to coat, then add the tomatoes and 750ml vegetable stock made with 1 stock cube. Bring to the boil, then reduce the heat and simmer, covered, for 15 minutes, until the lentils are tender.
  4. Remove the lid and stir the chorizo back into the soup, then ladle into bowls and scatter over the chopped parsley to serve.


Make this veggie by leaving out the chorizo and stirring 3 Linda McCartney Chorizo and Red Pepper Sausages (cooked to pack instructions and chopped) into the soup before serving.