Portuguese Sopa de Lentilhas (Lentil Soup) with Sweet Paprika and Chouriço

About This Recipe

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.

Ingredients

Serves 6

• 2 cupsbrown lentils(rinsed)
• 1onion(diced)
• 2carrots(diced)
• 4 clovesgarlic(minced)
• 150 gchouriço(sliced)
• 2 tspsweet paprika
• 2tomatoes(diced)
• 7 cupswater or vegetable stock
• 3 tbspolive oil
• 1lemon(for serving)

Instructions

1. 1

   Build the base

   Heat olive oil in a large pot over medium heat. Cook onion, carrot and garlic until softened, about 6 minutes.

2. 2

   Add the chouriço and paprika

   Add sliced chouriço and paprika, cooking 2 minutes until the chouriço releases some fat and the paprika smells fragrant.

3. 3

   Add tomatoes and lentils

   Stir in tomatoes and lentils, cooking 2 minutes to coat everything in the base.

4. 4

   Simmer

   Add water or stock, bring to a boil, then reduce to a simmer and cook uncovered 30-35 minutes until lentils are tender.

5. 5

   Season and serve

   Season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a squeeze of lemon at the table.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions