A hearty, smoky lentil soup with chouriço and sweet paprika, a Portuguese neighborhood staple.
Sopa de lentilhas is a common Portuguese lentil soup, built on the same everyday logic behind most Portuguese soups: a soffrito of onion, garlic and carrot, lentils simmered until tender, and a piece of chouriço added for smoky depth. It's the kind of soup found on the daily menu at neighborhood tascas across Portugal, inexpensive, filling and endlessly repeated in home kitchens. Sweet paprika (colorau) is stirred in early with the aromatics, blooming in the oil before the liquid goes in, which develops a rounder, less raw spice flavor than adding it at the end. Chouriço, sliced and simmered directly in the soup, renders some of its fat and smoky paprika flavor into the broth as it cooks, seasoning the whole pot. A drizzle of good olive oil and a squeeze of lemon at the table are the traditional final touches, brightening what is otherwise a deeply savory, warming bowl.
Serves 6
Heat olive oil in a large pot over medium heat. Cook onion, carrot and garlic until softened, about 6 minutes.
Add sliced chouriço and paprika, cooking 2 minutes until the chouriço releases some fat and the paprika smells fragrant.
Stir in tomatoes and lentils, cooking 2 minutes to coat everything in the base.
Add water or stock, bring to a boil, then reduce to a simmer and cook uncovered 30-35 minutes until lentils are tender.
Season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a squeeze of lemon at the table.
Bloom the paprika briefly in the oil with the chouriço before adding liquid; this deepens the flavor compared to stirring it in raw at the end.
Simmer the soup uncovered so it thickens naturally as the lentils break down slightly.
Use a good Portuguese or Spanish chouriço; the smoked paprika in the sausage itself is a major flavor driver in this soup.
Add a handful of chopped kale or spinach in the last 5 minutes for a vegetable-forward version.
Skip the chouriço for a vegetarian version, adding a bit more olive oil and smoked paprika to compensate for the lost smokiness.
Puree half the soup with an immersion blender for a creamier texture while keeping some lentils whole.
Refrigerate up to 5 days in an airtight container; the flavor deepens over time. Reheat gently on the stove with a splash of water if it has thickened too much.
Lentil soups are a staple across Portuguese home cooking and neighborhood tascas, valued historically as an inexpensive, filling meal built from pantry staples. The addition of chouriço and sweet paprika reflects the broader Iberian tradition of building deep flavor from cured, smoked pork.
No, brown lentils cook fully in 30-35 minutes without soaking, which is part of what makes this such a fast, convenient weeknight soup.
Yes, omit it for a vegetarian version and add a bit of smoked paprika (pimentón ahumado) to help replace some of the smoky flavor the sausage would have contributed.
Lentils continue absorbing liquid as they sit; simply thin it with a splash of water or stock when reheating to bring it back to your preferred consistency.
Per serving (380g / 13.4 oz) · 6 servings total
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