Creamy comfort: Sweet potato, lentil, and chorizo soup
A creamy, hearty, and flavourful soup with sweet potatoes, lentils, and chorizo is a perfect option for cool, cloudy days. It warms and fills you, while delighting your taste buds, and it’s also very easy to prepare.
The weather in May isn't always treating us kindly, so if you're looking for a warming soup from simple ingredients, you're in the right place. This dish is filling, aromatic, and full of ingredients that you can easily find in any store. Sweet potatoes, red lentils, and spices create a delicious, slightly spicy combination. The soup is also great for vegetarians—just skip the chorizo or replace it with your favourite plant-based option. Below, I reveal the entire recipe.
Recipe for lentil and sweet potato soup
If you want the soup to be creamier, you can partially or fully purée it before adding the spinach. In the vegetarian version, you can successfully replace chorizo with sautéed tofu or roasted pumpkin seeds. It will be just as delicious and distinct. And if there's any leftover, you don’t have to worry about wasting food. From experience, I know that this soup tastes even better reheated the next day.
Ingredients:
- 1 tablespoon butter,
- 1 tablespoon olive oil,
- 1 sweet potato,
- 100 grams red lentils,
- 1 litre broth,
- 1 can chopped tomatoes,
- 50 grams spinach,
- about 110 grams chorizo,
- 2 cloves of garlic,
- 1 teaspoon turmeric,
- half a teaspoon of cumin,
- 1 teaspoon paprika powder,
- a pinch of hot pepper,
- salt and pepper to taste.
Instructions:
- In a large pot, heat the butter with the olive oil. Add the minced garlic and peeled, diced sweet potato. Sauté for about 3 minutes, stirring occasionally.
- Add the red lentils and pour in the broth. Bring the mixture to a boil.
- Add turmeric, sweet and hot paprika, as well as salt and pepper to taste.
- Cover the pot and cook for 10-15 minutes until the lentils are soft.
- Add the canned tomatoes (with juice) and simmer covered for another 10 minutes.
- Add the fresh spinach and mix thoroughly. Cook for another 1-2 minutes until the leaves wilt.
- In a dry pan, sauté the diced chorizo until crispy.
- Serve the soup hot, with the addition of sautéed meat or without it, if you prefer the vegetarian version.
