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Lentil, spinach and chouriço soup
Prep Time
12 mins
Cook Time
45 mins
Total Time
57 mins

Think of it as a healthy soup with fiber, folic acid, and potassium, or think of it as a delicious soup that hits the spot on cold winter days. Enjoy!

Course: Soup
Cuisine: American, Canadian, North American, Portuguese
Keyword: Lentil soup
Servings: 8
  • 3 tbsp olive oil
  • 10.6 oz or 300g Portuguese chouriço, cut into thin wheels
  • 1 medium cooking onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup white wine
  • 2 large carrots, chopped
  • 2 tomatoes, chopped
  • 2 cups green lentils
  • 1 dry bay leaf
  • 1 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 8 cups chicken broth
  • 2 packed cups baby spinach
  1. Heat the oil on medium high in a dutch oven or other heavy pot.

  2. Add the chouriço and sauté until the edges start to become crisp.

  3. Use a slotted spoon to remove the chouriço, and set aside.

  4. Add the onions and garlic and sauté until the onions start to look translucent.

  5. Add the white wine and continue to cook until the wine reduces by half.

  6. Add all remaining ingredients except for the spinach and chouriço.

  7. Bring the ingredients to a boil, reduce the heat to low, cover and cook for 30 minutes.

  8. Using a hand blender, puree a little bit of the soup in the pot to thicken it a bit.

  9. Add the chouriço and spinach, turn off the heat and cover the pot for 10 minutes.

  10. Uncover, stir and serve hot. Enjoy!