Chef Frank Camorras Spanish lentil soup recipe

Recipe: Spanish lentil soup by Souperchef Camzoro

The Salvation Army’s Be A Souperhero campaign raises funds for those in need by encouraging people to eat soup for a week from Saturday 29th July to Friday 4th August, and participate in soup challenges whilst fundraising.
MoVida’s Frank Camorra (aka Souperchef Camzoro) is a Souperhero this year and he has created his bespoke Spanish Lentil, Chorizo and Black Pudding Soup for the campaign.
Be A Souperhero will strive to raise $100,000 to help struggling Aussie families living on less than $17.00 per day.* Souperheroeswill seek the support of family and friends to donate to their challenge and all funds raised will go directly to Salvos community service programs.
Here’s how to make it…
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves: 6

600g brown lentils
2 x 150 g raw chorizo whole
300g pumpkin, peeled and coarsely chopped
1 brown onion whole
1 head of garlic whole
2 tomatoes
1 tablespoon sweet paprika
1 red capsicum
1 green capsicum
150g morcilla, Spanish black pudding (optional) sea salt
sherry vinegar
100 guindillas. (pickled Spanish peppers)


  1. Pick over the lentils and remove any discoloured seeds or stones. Wash under cold running water. Place in a large pot and add 3.5 litres of tap water and all other ingredients except the salt, vinegar and black pudding. Bring to a boil then reduce heat and simmer gently, skimming any impurities every now and again over the cooking time. Taste the soup and season to taste.

2. At the 45 minute mark add the black pudding (morcilla) optional Cook for a further 10 minutes. Remove the sausages and the capsicum, onion, tomatoes, and garlic.

3. Squeeze the garlic out of the skin, remove the seeds and stem of the capsicum and add the flesh to the garlic. Puree the onion, tomatoes with the garlic puree and capsicum flesh in a blender and add back to the lentil soup.

4. Slice the sausages into 1 cm discs. Add back to the soup and simmer again for a few minutes, season to taste.

5. Ladle the soup into a bowl, drizzle with a few drops of sherry vinegar and arrange the sausages on top of the soup. Garnish with a few guindilla peppers on each soup.

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