I love preparing my Spanish Lentil Stew with hearty lentils, zesty chorizo, and a colorful mix of diced onions, carrots, and red bell peppers. The smoked paprika and garlic bring a lively depth, while Manchego cheese melts over rustic bread for a touch of indulgence and satisfying crunch.
I was excited when I stumbled upon this recipe for Soupy Spanish Lentils With Chorizo And Manchego Toast because it brings together a bunch of fresh ingredients in a totally inspiring way. I love how the earthy Spanish lentils blend with the spicy kick of chorizo sausage, a big diced onion, and minced garlic.
Toss in a diced carrot, red bell pepper and celery along with a can of diced tomatoes, and you really get that rich flavor explosion. I also add chicken broth, smoked paprika, and a bay leaf for that extra punch.
The dish comes alive with a drizzle of olive oil, salt and pepper to taste. And let me tell you, when you toast slices of rustic bread and sprinkle on Manchego cheese, it takes the dish to the next level.
This recipe reminded me of some of my favorite hearty Mediterranean recipes and lentil soups. Enjoy trying it out!
Why I Like this Recipe
I really love this recipe because the chorizo gives it such a deep, smoky flavor that mixes perfectly with the hearty lentils. It just makes every spoonful feel like an instant warm hug on a cold day.
I also like how straightforward it is to make. I mean, even if I’m not in the mood to cook something complicated, I know I can toss it all together and get a tasty, filling meal without too much fuss.
The Manchego cheese toast is another major win – it’s crispy, cheesy, and adds that satisfying crunch that makes the whole experience special. Plus, it’s fun to dip the toast in the soup and get that burst of flavor with every bite.
Overall, the mix of spices, veggies, and that rich soup base really hits the spot for me every time, making it the perfect comfort food that I always look forward to.
Ingredients
- Spanish lentils: tiny powerhouses packed with protein, fiber, and healthy carbs for energy.
- Chorizo: rich, spicy sausage boosting depth and flavor while adding protein.
- Manchego cheese: creamy, salty delight that melts into comforting, gooey toasts.
- Diced tomatoes: juicy, tangy notes balancing savory flavors and adding moisture.
- Rustic bread: crunchy base that invites toppings and sharp cheeses.
- Onion: natural sweetness that softens when cooked and deepens the broth.
- Garlic: aromatic punch that infuses the dish with robust flavor.
- Smoked paprika: offers smoky warmth, hints of spice, and deep color to the stew.
Ingredient Quantities
- 1 cup dried Spanish lentils (brown or green works fine)
- 8 oz chorizo sausage, sliced into rounds
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or veggie broth
- 1 tablespoon smoked paprika
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4-6 slices rustic bread (like a Spanish baguette)
- 1 cup Manchego cheese, grated or thinly sliced
How to Make this
1. Heat 2 tablespoons of olive oil in a big pot over medium heat, then toss in the diced onion, garlic, carrot, red bell pepper, and celery. Let em soften for about 5 minutes.
2. Add in the chorizo slices and cook for another 3 to 4 minutes untill they begin to brown a bit.
3. Stir in the 1 cup dried Spanish lentils and the can of diced tomatoes to the mix.
4. Sprinkle in 1 tablespoon of smoked paprika, add the bay leaf and season with salt and pepper the way you like.
5. Pour in 4 cups of chicken or veggie broth and bring the whole pot to a simmer.
6. Lower the heat and let it all cook for around 25-30 minutes, or untill the lentils look tender and the flavors meld together.
7. While the soup is simmering, preheat your oven or toaster oven on the broil setting and arrange the 4-6 slices of rustic bread on a baking sheet.
8. Top each slice with the Manchego cheese. If you really love your cheese, you can pile a bit on each piece.
9. Broil the bread for about 2-3 minutes, just untill the cheese is melted and bubbly, but keep a close watch so it doesn’t burn
10. Once the lentils are ready and the toast is done, serve the hearty soup in bowls with the cheese toast on the side, and enjoy your Soupy Spanish Lentils with Chorizo and Manchego Toast!
Equipment Needed
1. Big pot (at least 6-quart) for simmering the soup
2. Stove with medium heat setting
3. Sharp knife for dicing and slicing veggies and chorizo
4. Cutting board to prep all the ingredients
5. Measuring cups and spoons for the lentils, broth, and spices
6. Wooden spoon or spatula for stirring
7. Can opener for the diced tomatoes can
8. Oven or toaster oven set to broil
9. Baking sheet to arrange the bread slices
10. Grater (if needed) for the Manchego cheese
11. Soup bowls for serving the final dish
FAQ
Soupy Spanish Lentils With Chorizo And Manchego Toast Recipe Substitutions and Variations
- Spanish lentils: You can use regular brown lentils if you cant find the spanish ones, they work just as fine.
- Chorizo: Try swapping it with spicy andouille sausage or even smoked kielbasa if chorizo isn’t available in your area.
- Manchego cheese: If Manchego is hard to get, aged cheddar or Swiss cheese can be good alternatives.
- Chicken or veggie broth: A bouillon cube mixed with water or a home-made broth is a great substitute if you dont have store-bought broth.
- Rustic bread: If you dont have a Spanish baguette, any crusty bread like sourdough or ciabatta will do the trick.
Pro Tips
1. Make sure you don’t overcook the veggies at the start – they need just to soften a little so they keep some bite in the soup.
2. When browning the chorizo, let it get really nice and crisp on the edges; that little extra crunch adds a ton of flavor.
3. Keep an eye on the cheese toast while it’s under the broiler; it goes from perfectly melted to burned in a couple of seconds.
4. If you have time, rinse and sort through your lentils before cooking so you dont get any extra grit in your dish.
Soupy Spanish Lentils With Chorizo And Manchego Toast Recipe
My favorite Soupy Spanish Lentils With Chorizo And Manchego Toast Recipe
Equipment Needed:
1. Big pot (at least 6-quart) for simmering the soup
2. Stove with medium heat setting
3. Sharp knife for dicing and slicing veggies and chorizo
4. Cutting board to prep all the ingredients
5. Measuring cups and spoons for the lentils, broth, and spices
6. Wooden spoon or spatula for stirring
7. Can opener for the diced tomatoes can
8. Oven or toaster oven set to broil
9. Baking sheet to arrange the bread slices
10. Grater (if needed) for the Manchego cheese
11. Soup bowls for serving the final dish
Ingredients:
- 1 cup dried Spanish lentils (brown or green works fine)
- 8 oz chorizo sausage, sliced into rounds
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 red bell pepper, diced
- 1 celery stalk, diced
- 1 can (14 oz) diced tomatoes
- 4 cups chicken or veggie broth
- 1 tablespoon smoked paprika
- 1 bay leaf
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4-6 slices rustic bread (like a Spanish baguette)
- 1 cup Manchego cheese, grated or thinly sliced
Instructions:
1. Heat 2 tablespoons of olive oil in a big pot over medium heat, then toss in the diced onion, garlic, carrot, red bell pepper, and celery. Let em soften for about 5 minutes.
2. Add in the chorizo slices and cook for another 3 to 4 minutes untill they begin to brown a bit.
3. Stir in the 1 cup dried Spanish lentils and the can of diced tomatoes to the mix.
4. Sprinkle in 1 tablespoon of smoked paprika, add the bay leaf and season with salt and pepper the way you like.
5. Pour in 4 cups of chicken or veggie broth and bring the whole pot to a simmer.
6. Lower the heat and let it all cook for around 25-30 minutes, or untill the lentils look tender and the flavors meld together.
7. While the soup is simmering, preheat your oven or toaster oven on the broil setting and arrange the 4-6 slices of rustic bread on a baking sheet.
8. Top each slice with the Manchego cheese. If you really love your cheese, you can pile a bit on each piece.
9. Broil the bread for about 2-3 minutes, just untill the cheese is melted and bubbly, but keep a close watch so it doesn’t burn
10. Once the lentils are ready and the toast is done, serve the hearty soup in bowls with the cheese toast on the side, and enjoy your Soupy Spanish Lentils with Chorizo and Manchego Toast!
