Spanish Lentil Soup With Chorizo & Morcilla Sausage


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It’s supposed to be summer here, but the temperature was resembling Scotland – as was the greyness in the sky. I wanted something warm the house up, not to mention warm up myself, so I made this amazing Spanish soup. By the time the soup was ready, the sky was blue and the heat unbearable. It didn’t matter a bit, this soup was utterly delicious.

Incidentally, Morcilla sausages are the Spanish equivalent of black pudding. Try and get the Spanish variety if you can, if not then use whatever you can get. Don’t leave it out otherwise you may as well just buy a tin of soup and be done with it.



400g brown lentils
2 chorizo sausages
300g pumpkin (chopped)
1 onion (peeled, whole)
1 garlic bulb (left whole)
10 plum tomatoes (peeled, halved and seeded)
1 1/2 tablespoons Spanish paprika (sweet)
1 red capsicum (seeded and cut into 6 pieces)
1 green capsicum (seeded and cut into 6 pieces)
300g Spanish morcilla sausage
Spanish sherry vinegar (to serve)
salt & pepper

Pick over the lentils to remove any potentially hazardous stones (it happens, and it hurts of you chomp into one!) Rinse under cold water. Put the lentils in a large pan together with 2.5 litres of water (10 cups), the chorizos (left whole), onion, garlic, pumpkin, tomatoes, paprika and red and green capsicum. Bring this to the boil, then reduce the heat to medium/low and simmer for 55 minutes. Once in a while you may need to skim off any nastiness that’s gathered on top from the lentils. After 55 minutes add the morcilla whole and simmer for a further 5 minutes then season with salt & pepper. Remove from the heat and take discard the onion, garlic and capsicums. Take out the chorizo and morcilla and slice them into 1cm slices and set aside for serving.

Spoon the soup into bowls and place a few slices of sausage on top and drizzle over a few drops of the sherry vinegar and a sprinkling of fresh sage, parsley or thyme.

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