This Colombian-Style Lentil Soup is filling, comforting and full of flavor. I like to serve it with with white rice and avocado on the side.
This Colombian Style Lentil Soup is a standard in a lot of Colombian kitchens, the Colombian chorizo sausage gives the soup extra flavor. But if you are looking for a healthier lentil soup recipe just omit the chorizo.
This is a very substantial soup that would make a comforting meal-in-a-bowl served with avocado and white rice. This lentil soup recipe is very easy to make, a wonderful weeknight meal.
What You'll Need to Make this Recipe
This soup is made with lentils, potatoes, vegetables, spices, herbs and Colombian chorizo, but you can omit it if you don't like it or find it and add beef, bacon or pork instead.
Cooking Tips
Also if you want to make this recipe with a different kind of chorizo. Try kielbasa, Mexican chorizo or Italian sausage, they will work here too (hot or mild).
I also added a cream mixture recipe below in case you want to drizzled it on top of your lentil soup before serving, but that is optional and not the traditional way to serve this soup in Colombia.
To store this lentil soup, place leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, store soup in an container in the freezer for up to 1 month. Be sure the container is freezer friendly. When you are ready to use it thaw overnight in the fridge or before reheating.
To reheat the soup, place the soup in a pot on the stove over medium-low heat until warm or reheat it the microwave.
If you love lentils recipes like I do, here are some of my favorites:
Lentils Soup Recipe
Ingredients
- 1 teaspoon vegetable oil
- 1 cup chorizo sliced
- ½ cup chopped onion
- 2 garlic cloves minced
- ½ cup chopped scallions
- ½ cup chopped tomatoes
- ¼ teaspoon cumin
- 5 cups water
- 1 ½ cup dried lentils
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup grated carrots
- ½ cup potato cut into bite-sized pieces
Cilantro Cream
- ½ teaspoon cumin powder
- ½ cup heavy cream
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
Instructions
- Cook the chorizo in the oil in a large pot over medium heat, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the chorizo to a plate lined with paper towel.
- Add the carrots, onion, garlic, tomato and scallions to the pot, season with salt and pepper. Cook stirring occasionally about 12 minutes. Stir in the cumin and cook 1 more minute.
- Add the lentils and water, bring to a boil. Then reduce the heat to medium low, cover and cook until the lentils become tender but not mushy about 45 minutes.
- Add chorizo and potatoes, cook for 15 to 20 minutes until the potatoes are fully cooked and fork tender, thin with water if necessary. Ladle into soup bowls and top with cream if using and serve immediately.
Cilantro cream
- If you are adding cream to the lentil soup. Mix all the ingredients for the cream and set aside. Drizzle the soup with it before serving.
Bob Havlu
My wife's family is Colombian (Cali & Bogota). For the last 30 years have been eating this with white rice on a regular basis. I have picked up the cooking and love making the recipes on this site as they really do mimic the Colombian cooking we have enjoyed for years. Doing most of the cooking, I found that pressure cooking a chuck roast and using the juice from the meat in this recipe adds a ton of flavor. I use the meat then to make empanadas and taquitos - this makes three days worth of delicious food!
llentab
Eres un grandisimo redactor... Muchas gracias, Un saludo
Carla
Wow! This sounds absolutely scrumptious! Was just surfing the net looking at stuff about different Goya seasonings and came across your site. Glad I decided to visit. I love lentil soup but am tired of the "same 'ol, same 'ol ones I've been making for years. I can't wait to try yours. Thank you so much for sharing this. Stay safe and God bless.
Missy
Hi! How much cumin is put in the soup? I don’t see it in the directions only for the cilantro cream. Thank you.
Eric
Wonderful recipe, having cooked lentils in spain, i would have never thought to toast the vegetables before making the broth with the lentils. Only thing is I would suggest to add the patatos earlier so they break down and make the broth thicker.
Ramiro
Amo tus recetas colombianas. Graciasss
Steff
If I leave out the chorizo, should I add any extra flavoring to my soup? Perhaps some Maggi?
Ally
Everything I've made from the recepies on here has tasted like back home. I loved this lentil soup, super tasty and filling.
Adriana Gutiérrez
I have made this recipe with both Colombian chorizo and grilled Italian sausage. If at all possible go out of your way to locate Colombian sausage as the recipe is so much better with it. If you can't find Colombian chorizo, a good second choice would be dried Spanish sausage.
(In Atlanta we have a choice of several brands of Colombian sausage, and morcilla, in the freezer section of the Buford Highway Farmer's Market).
Daniela
I donr have easy access to Colombian sausage, I do it with pork, turkey and beef polska kielbasa. Enjoy!
Amanda
This is me and my boyfriends favorite sick / cold day soup. We use steak and it’s to die for!
Carrie
Could I use chicken broth instead of water? Would this be good?
Erica Dinho
Yes.
Martin Osorio
Yes, beef broth is even better.
Laura
This soup was delish, my husband loved it also and he loves his hometown recipe but this one has been bump to the top of our list! Thank you for a wonderful recipe!
Adriana Gutiérrez
This was another winning recipe, Erika. I doubled the amount of cumin based on personal preference, otherwise it was perfect!
Karina
I love your recipes. I'm half Colombian myself and this recipie I very similar to my moms. I want to know if adding sweet potato rather than white potato and if would change the taste?
Erica Dinho
Yes!
Charlene
When do you add the tomatoes?