Cookbook Club Recipe #5: Three Recipes Following the Lentil Soup Blueprint (Patreon)

Hello Cookbook Club members!

After sharing a simple lentil soup recipe last week, this time we’re doing a little lentil tour of the world. Lentils are one of my favorite ingredients for weeknight cooking: they’re inexpensive, pantry-friendly, and they transform into something comforting with very little time effort. Once you understand the basic structure of a good lentil soup or stew—aromatics, lentils, liquid, and a bright or flavorful finish—you can take that blueprint in all kinds of directions.

I’m giving you three variations built on the same core idea but flavored very differently. One leans Spanish with smoky chorizo and paprika. One heads toward the Caribbean with coconut, ginger, and habanero. And the third takes inspiration from Turkey, with silky red lentils and a fragrant Aleppo chili butter drizzle. The base technique is nearly identical in all three, but the final bowls end up tasting completely different.

As always, pick the one that speaks to you, try more than one if you’re feeling ambitious, or come up with your own variation if you're really feeling frisky. These are all relatively fast, pantry-friendly soups that scale well and hold beautifully for leftovers. If you do cook more than one, feel free to fill out multiple survey forms so we can see how everyone’s preferences shake out.

Post photos, share your tweaks, and let us know which direction you went. I’m always curious to see how these blueprint-style recipes evolve once they leave my kitchen and start living in yours.

Recipe #1: Spanish Lentil Stew with Chorizo

Every recipe I publish here is personally tested, tasted, and approved.

Lentejas con chorizo is one of those classic Spanish dishes that feels both humble and deeply satisfying, and once you know the basic process of cooking lentils, it couldn't be easier. In this case, the main falvoring comes from dry-cured Spanish chorizo as well as a classic sofrito of bell pepper, onion, and celery. The chorizo releases its paprika-stained fat into the pot, which becomes the foundation of the dish, flavoring the sofrito and the lentils as they cook. It’s the kind of meal that’s simple, economical, and built from pantry staples, but ends up tasting rich and comforting enough to anchor a whole dinner—preferably with a hunk of good bread on the side.

What I love about this recipe:

• The chorizo fat becomes the cooking medium, building flavor right from the start.• Smoked paprika + tomato paste gives deep savory backbone with very little effort.• Lentils turn creamy instead of brothy, making the stew thick and satisfying.• End-of-cook vinegar and olive oil brighten and round out the flavors.

Yield, Timing, and Notes

Yield: 4 servingsActive Time: ~15 minutesTotal Time: ~45 minutes

Notes: Use Spanish dry-cured chorizo, not Mexican chorizo. Spanish chorizo is cured and firm like salami, flavored with garlic and smoked paprika, and releases a deeply flavored oil when cooked. Brown or green lentils work best; red lentils will break down too much. The stew should end up loose but not soupy—lentils absorb a lot of liquid as they cook and thicken further as they cool.

Ingredients

For the stew:

1 tablespoon (15 ml) olive oil

8 ounces (225 g) Spanish dry-cured chorizo, diced

1 medium yellow onion, finely diced

2 ribs celery, finely diced

1 medium red bell pepper, finely diced

4 cloves garlic, thinly sliced

2 tablespoons (30 g) tomato paste

2 tablespoons (14 g) smoked paprika (pimentón dulce)

1/2 pound (225 g) brown or green lentils, rinsed

2 to 3 cups (475–710 ml) chicken stock, plus additional water as needed

1 medium carrot, cut into bite-size chunks

1 medium Yukon Gold potato, peeled and cut into chunks

1 bay leaf

To Finish:

Kosher salt, to taste

¼ teaspoon MSG (optional but recommended)

1–2 teaspoons additional smoked paprika, to taste

2 tablespoons (30 ml) olive oil

1–2 teaspoons sherry vinegar

2 tablespoons fresh parsley, chopped

Method

Crisp the chorizo: Heat olive oil in a wide skillet or saucepan over medium heat. Add chorizo and cook, stirring occasionally, until the fat renders and the pieces are lightly crisped, about 4–5 minutes. Transfer chorizo to a bowl with a slotted spoon, leaving the red-tinged fat in the pan.

Build the sofrito: Add onion, celery, and bell pepper to the pan. Cook, stirring occasionally, until softened but not browned, about 5 minutes. Add sliced garlic and cook just until fragrant, about 30 seconds.

Bloom the tomato paste and paprika: Stir in tomato paste and smoked paprika. Cook, stirring constantly, until the mixture darkens slightly and smells toasty, about 20–30 seconds. Avoid letting the spices scorch.

Add lentils and stock: Add lentils and stir to coat in the aromatic mixture. Add chicken stock until the lentils are covered by about ½ inch (1–2 cm). Stir in the carrot, potato, bay leaf, and reserved chorizo. Bring to a simmer.

Simmer the stew: Reduce heat to maintain a gentle simmer and cook until lentils, carrots, and potatoes are fully tender and creamy, 25–35 minutes. Add small splashes of water if needed to keep the ingredients mostly submerged. The finished stew should be thick and stewy rather than brothy.

Finish the stew: Remove bay leaf. Season with salt, MSG (if using), and additional smoked paprika to taste. Stir in olive oil and sherry vinegar to brighten the flavors. If the stew thickens too much, loosen with a little water.

Garnish and serve: Stir in chopped parsley and serve hot.

Recipe #2: Coconut-Lentil Soup with Habanero-Ginger Drizzle

Every recipe I publish here is personally tested, tasted, and approved.

The flavors lean in a different direction here—ginger, chili, coconut, habanero, and lime—which gives it a West Indian/Caribbean vibe. But the structure remains the same as my basic Lentil Soup with Gremolata recipe: a pot of deeply comforting lentils topped with something fresh, spicy, and fragrant. The coconut milk gives the broth a gentle richness while the lime and hot sauce keep everything bright so the soup never feels heavy.

What I love about this recipe:

• Coconut milk gives the soup body and richness without needing dairy or potatoes.• Ginger, chili, and lime keep the flavor bright and lively.• The cilantro–orange gremolata adds heat, perfume, and texture in one spoonful.

Yield, Timing, and Notes

Yield: 4–6 servingsActive Time: ~20 minutesTotal Time: ~60–90 minutes

Notes: Brown lentils work best here; they soften and thicken the soup while still retaining a little texture. If the soup thickens too much as it cooks (or while it sits), simply thin it with a splash of water or stock. Partially blending the soup gives it body while still leaving some lentils intact for texture.

Ingredients

For the gremolata:

1/4 cup finely chopped fresh cilantro leaves and tender stems

1 small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped

2 cloves finely minced garlic

1 teaspoon (5ml) finely minced fresh ginger

1 tablespoon (15ml) lime zest, grated on a microplane grater

Kosher salt, freshly ground black pepper, and MSG (optional), to taste

1/4 cup (60 ml) extra-virgin olive oil

For the soup:

1/4 cup (60 ml) extra-virgin olive oil

2 medium carrots, peeled and finely diced (about 1½ cups / 180 g)

1 large onion, finely diced (about 1½ cups / 200 g)

2 stalks celery, finely diced (about ¾ cup / 90 g)

4 cloves garlic, finely minced

2 teaspoons fresh ginger grated, finely minced

1 small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped

1 teaspoon ground cumin

1/2 teaspoon ground coriander seed

1/2 pound (225 g) dry brown lentils

1 quart (1l) water or chicken stock

2 bay leaves

1 (12-ounce / 340 ml) can coconut milk

1/2 cup roughly chopped fresh cilantro leaves and tender stems

2 teaspoons (10ml) habanero hot sauce, such as Marie Sharp's

2 tablespoons cup (30ml) lime juice (from about 2 limes)

Kosher salt, freshly ground black pepper, and MSG (optional), to taste

Method

Make the habanero-ginger drizzle: In a small bowl, combine cilantro, chopped chili, garlic, ginger, lime zest, and olive oil. Season to taste with salt, pepper, and MSG (if using), and mix well. Set aside.

Build the aromatic base: Heat olive oil in a large Dutch oven or saucepan over medium-high heat until shimmering. Add carrots, onion, and celery and cook, stirring frequently, until softened but not browned, 4–5 minutes. Add garlic, ginger, chopped chili, cumin, and coriander and cook, stirring constantly, until fragrant, about 1 minute.

Add lentils and stock: Add lentils and stir to coat in the aromatic mixture. Add water or chicken stock, bay leaves, and coconut milk. Bring to a simmer. Reduce heat to maintain a gentle simmer and cook until lentils are fully tender and creamy, 25–35 minutes.

Finish the soup: Remove bay leaves. Using an immersion blender, blend the soup until smooth or to your preferred texture. Add a splash of water or stock if it becomes too thick. Stir in chopped cilantro, hot sauce, and lime juice. Season with salt, MSG (if using), and pepper to taste. Adjust lime or hot sauce if you want more brightness or heat.

Garnish and serve: Ladle the soup into bowls and top each serving with a spoonful of the habanero-ginger drizzle. Serve hot.

Recipe #3: Turkish-Style Lentil Soup with Aleppo Chili Butter

Every recipe I publish here is personally tested, tasted, and approved.

Mercimek çorbası is one of Turkey’s most beloved soups—served everywhere from humble home kitchens to roadside lokantas. It’s typically silky-smooth, often warmly spiced with cumin, and finished with a drizzle of chili butter that perfumes the whole bowl. I've seen some verisons of the recipe that call for thickening the soup with flour and others with potato. While I don't find any thickener is necessary (red or yellow lentils break down beautifully and get a velvety texture with just the help of an immersion blender), of those two options, the potato will give you a silkier consistency.

The Aleppo chili butter adds richness, gentle heat, and a fragrant finish that turns a simple pot of lentils into something deeply comforting. You may also recognize that chili butter from my Turkish poached egg with yogurt and chili butter (çilbir), or my roasted carrot and chickpea salad with chili butter. So if you've made those, you're already ahead here.

What I love about this recipe:

• Red or yellow lentils cook quickly and naturally blend into a silky soup.• Cumin and chili create warmth without overwhelming the lentils.• Aleppo chili butter adds richness, spice, and a beautiful aroma.• A squeeze of lemon at the end keeps everything bright and balanced.

Yield, Timing, and Notes

Yield: 4 servingsActive Time: ~15 minutesTotal Time: ~35–40 minutes

Notes: Red lentils break down as they cook, which is exactly what you want for this style of soup. If you prefer a thicker soup, reduce the liquid slightly or simmer a little longer before blending. You can also add a peeled and diced Yukon gold potato along with the stock for extra thickening Aleppo pepper brings mild heat and fruity complexity. If unavailable, substitute a mix of paprika and red pepper flakes.

Ingredients

For the chili butter

4 tablespoons (55 g) unsalted butter

1 1/2 teaspoons Aleppo chili flakes (see note)

Kosher salt and MSG (optional), to taste

For the Soup:

3 tablespoons (45 ml) olive oil

1 medium onion, finely diced (about 1 cup / 150 g)

1 medium carrot, finely diced (about ¾ cup / 100 g)

2 cloves garlic, minced or grated on a microplane

1 teaspoon ground cumin

1 teaspoon Aleppo chili flakes or paprika

1/2 cup (225 g) red or yellow lentils

5 cups (1.2 L) chicken or vegetable stock

1 bay leaf

Kosher salt and MSG (optional), to taste

2 tablespoons (30 ml) lemon juice, plus more to taste

Handful chopped fresh parsley or cilantro

Method

Make the chili butter: Melt butter over medium-low heat until foamy. Add chili flakes and a pinch of salt and MSG. Cook gently until the butter and chili flakes for 10 seconds.

Build the aromatic base: Heat olive oil in a Dutch oven or saucepan over medium heat. Add onion and carrot and cook, stirring occasionally, until softened but not browned, 4–5 minutes. Add garlic, cumin, and chili and cook, stirring constantly, until fragrant, about 30 seconds.

Add lentils and stock: Add lentils and stir to coat in the aromatic mixture. Add water or chicken stock. Cook until lentils are completely soft and starting to fall apart, 20–25 minutes.

Blend to texture: Remove bay leaf. Using an immersion blender, blend the soup until smooth or to your preferred texture. Add a splash of water or stock if it becomes too thick. Stir in lemon juice and chopped herbs. Season to taste with salt and MSG and additional lemon juice if needed.

Garnish and serve: Ladle soup into bowls and drizzle generously with Aleppo chili butter. Serve hot, with extra lemon wedges on the side.