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Sopa De Lentejas De La Tia Julita

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“AKA Chilean Hearty Lentil Chowder with Chorizo.”

Ingredients Nutrition

  • 29.58 ml vegetable oil
  • 141.74 g chorizo sausages, peeled and sliced into 8 pieces
  • 236.59 ml coarsely chopped onion
  • 236.59 ml pumpkin, cut into 1/4-inch pieces
  • 2 leeks, white and light green parts only, sliced into 1-inch rings
  • 5 garlic cloves, coarsely chopped
  • 1 large tomatoes, peeled, seeded, and coarsely chopped
  • 354.88 ml lentils, pickled over and rinsed
  • 1 small celery rib, with leaves
  • 3 sprig parsley
  • 2 bay leaves
  • 2365.0-2838.0 ml water
  • salt & freshly ground black pepper, to taste
  • 4 small potatoes, peeled and cut into 1/4-inch dice
  • 29.58 ml finely minced fresh parsley


  1. Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
  2. Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
  3. Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
  4. Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.

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