Sopa de Lentejas

Lentil Soup with Chorizo and Spanish Blood Pudding


Preparation info

  • Media Ración


    • Difficulty


Appears in


By Frank Camorra and Richard Cornish

Published 2007

  • About

On a wet winter’s day, walking down the lane out the front of MoVida, with the graffiti and the wet cobbles, I feel like I could be in any big city in the world. But when I walk in the door and am embraced by the warmth of our dining room and kitchen and can smell the sopa de lentejas, I am back in Spain.

It’s the smell of the family kitchen, the anticipation of the spicy morsel of sausage lazing on top of a thick, rich, earthy soup. This, to me, is the very essence of Spanish food. It relies on staple ingredients and the simplicity of the single pot. I love the way the chorizo is used like a bouquet garni and that the very essence of the vegetables is released into the soup and then the skins discarded. I know some balk at morcilla and I won’t be offended if you make it without it, but perhaps, one day, just give it a try. With a loaf of crusty bread, this makes a hearty midwinter Sunday lunch.