Lentil, Spinach, and Chorizo Soup with Saffron Cream

Name: Lentil, Spinach, and Chorizo Soup with Saffron Cream (Sopa de Lentejas, Espinacas, y Chorizo con Crema de Azafrán)
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 carrot, peeled and diced; 1 onion, diced; 2 teaspoons kosher salt; 1 cup French Puy lentils, rinsed well; One 14-ounce can plum tomatoes, chopped or cut with scissors in the can; 4 to 6 cups vegetable broth, or water; 4 to 6 cups vegetable broth, or water; 1 cup sliced (1-inch pieces) chorizo; 1½ cups spinach, cut into chiffonade; 1 teaspoon smoked paprika; ¼ teaspoon saffron threads, bloomed; ½ cup plain yogurt

Sopa de Lentejas, Espinacas, y Chorizo con Crema de Azafrán

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

The chorizo not only gives this soup a fragrant and deep, smoky flavor, but it also adds a gorgeous color. This is a delicious cool-weather soup, and the lentils add loads of fiber and protein. Be sure to use French green or brown lentils, as these varieties retain their shape best after cooking.

Ingredients

1 tablespoon olive oil
1 carrot, peeled and diced
1 onion, diced

Method

In a large saucepan over medium heat, warm the oil and sauté the carrot and onion until the onion is translucent and soft, 3 to 5 minutes. Season with salt. Add the lentils, tomatoes and their juices, and 4 cups of the broth and continue to cook over medium heat until the lentils are tender, about 45 minutes. Add more broth, as needed. Stir in the chorizo, spinach, and paprika and continue cook