Colombian lentil soup

Ingredients

• 5 ml (1 teaspoon)vegetable oil
• 150 g (1 cup)sliced chorizo
• 80 g (½ cup)chopped onion
• 1 clovegarlic, chopped
• 50 g (½ cup)chopped spring onion
• 90 g (½ cup)chopped tomatoes
• 1.2 litres (5 cups)water
• 190 g (1 cup)lentils
• 2.5 ml (½ teaspoon)salt
• 2.5 ml (½ teaspoon)black pepper
• 55 g (½ cup)grated carrots
• 75 g (½ cup)potatoes, cut into pieces
• 2.5 ml (½ teaspoon)ground cumin

Instructions

1. 1

   Brown the chorizo

   Heat the oil in a large pan over a medium heat. Cook the chorizo, stirring occasionally, for about 5 minutes. Lift it out with a slotted spoon and set it on a plate lined with kitchen paper.

2. 2

   Cook the vegetables

   Add the carrots, onion, garlic, tomatoes and spring onion to the pan. Season with the salt and pepper, then cook, stirring occasionally, for about 12 minutes. Stir in the cumin and cook for 1 minute more.

3. 3

   Simmer the lentils

   Add the lentils and water and bring to the boil. Lower the heat to medium-low, cover and cook for about 45 minutes, until the lentils are tender but not falling apart.

4. 4

   Add potatoes

   Return the chorizo to the pan and add the potatoes. Cook for 15–20 minutes, until the potatoes are cooked through and tender. Add more water if needed, then serve immediately.

What is Colombian lentil soup?

This is a hearty soup in the style of a familiar Colombian home-cooked staple. Lentils simmer with vegetables and cumin, while chorizo adds a savoury, spiced note.

The method builds flavour in the same pan: first the chorizo, then the vegetables, followed by the lentils and potatoes. That makes for a warming, substantial bowl without complicated preparation.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 19g protein, 39g carbs, 14g fat.

The lentils provide most of the carbohydrates and a substantial share of the protein; chorizo contributes much of the fat and additional protein. Serve with salad and avocado, and choose a modest portion of rice if you want to keep the overall plate balanced.

Build flavour in the pan

Chorizo: briefly browning the slices in oil releases some of their flavour into the pan. Removing them before cooking the vegetables helps keep them from overcooking during the long simmer.

Vegetables: give the onion, garlic, tomatoes, spring onion and carrot their full cooking time before adding the lentils. The cumin goes in at the end of this stage so it can warm through without burning.

Keep an eye on the lentils

Lentils: simmer them gently, covered, for about 45 minutes, checking near the end of the cooking time. They should be tender but still hold their shape.

Potatoes: add these with the cooked chorizo after the lentils have simmered. This gives them 15–20 minutes to soften without making them mushy.

Adjust the consistency

Water: the lentils absorb liquid as they cook, so check the soup before adding the potatoes and again as it finishes. Add a little more water if it has become thicker than you like.

Texture: for a brothier bowl, keep the liquid level generous; for a thicker soup, let it simmer until the lentils have softened and the broth has gained body. Avoid vigorous boiling, which can break up the lentils.

Season in stages

Salt and pepper: the recipe seasons the vegetables before the lentils go in. Chorizo can also be salty, so taste the soup near the end and adjust only if needed.

Cumin: the measured amount gives the soup a warm, earthy accent. Stir it into the vegetables for 1 minute before adding the water.

Serve it as a meal

Rice: serve alongside or underneath the soup for a more filling plate. Its mild flavour works well with the seasoned broth.

Fresh sides: avocado and salad are suggested accompaniments, bringing cool, fresh contrast to the hot soup. Serve the soup as soon as the potatoes are tender.

Recipe notes & tips

• Use a large pan so the vegetables and lentils have room to simmer evenly.
• Stir the vegetables occasionally during their 12-minute cooking time to prevent them catching on the bottom.
• Check the lentils near the end of their 45-minute simmer, as cooking time can vary.
• Cut the potatoes into similarly sized pieces so they become tender at around the same time.
• Add extra water a little at a time if the soup thickens too much.
• Taste before adding extra salt, as the chorizo may already be well seasoned.

Variations

• Add coriander: finish with chopped fresh coriander for a bright herbal note.
• Use a different chorizo: choose a mild or spicy variety to suit your preference.
• Include more vegetables: add extra carrot or tomato while cooking the vegetable base.
• Make it meat-free: leave out the chorizo and season to taste; the result will differ from the original.
• Serve with lime: offer lime wedges at the table for a fresh, tangy accent.

Common mistakes to avoid

• Overcooking the chorizo: remove it after about 5 minutes so it does not dry out during the later cooking.
• Rushing the vegetables: cook them for the full 12 minutes before adding the cumin and lentils.
• Boiling the lentils hard: lower the heat and keep the pan covered for a gentle simmer.
• Adding potatoes too early: wait until the lentils have had their 45-minute simmer so the potatoes do not become overly soft.
• Letting the soup get too thick: check the liquid as it cooks and add more water if needed.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a pan until steaming hot, adding a splash of water if the soup has thickened.

Frequently asked questions