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I love the smell of this chorizo, tomato, lentil and kale soup as it permeates our kitchen and through our house when the chorizo is releasing its juices. And as for the taste, well I just think it is a complete taste sensation! Sometimes simple is best……

Chorizo, Tomato, Lentil and Kale Soup

This chorizo, tomato, lentil and kale soup is one amazing bowl of nutritious warmth and flavour.
Course Lunch
Cuisine Mediterranean
Keyword chorizo tomato lentil soup, chorizo tomato soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 244kcal
Author Neil


  • 1 large diced onion
  • 50 g chorizo chopped up into small 0.5cm pieces
  • 400 g tin chopped tomatoes
  • 175 g red split lentils
  • 120 g shredded curly kale
  • 1 L vegetable stock
  • Salt and pepper


  • Heat a large pan, large enough to hold 1.5L of liquid.
  • Add the chopped chorizo pieces; stir them round the pan to release their juices. Remove the chorizo from the pan with a slotted spoon once it begins to brown and set it aside.
  • Add the diced onion and stir and sweat the onion in the chorizo juices. Once the onion has softened add the tomatoes, the red split lentils, and then add the chorizo back to the pan, stirring the mixture to combine it. Cook for 1 – 2 minutes.
  • Add the vegetable stock to the pan, bring to the boil, then turn down the heat and simmer for 15 minutes.
  • After 15 minutes of simmering, add the curly kale and simmer for a further 15 minutes.


Calories: 244kcal | Carbohydrates: 33.4g | Protein: 15.8g | Fat: 5.6g | Saturated Fat: 1.9g | Cholesterol: 11mg | Sodium: 209.4mg | Fiber: 14.7g | Sugar: 2.6g | Vitamin A: 4650IU | Vitamin C: 56.9mg | Calcium: 80mg | Iron: 4.1mg