Spain on a Fork > All Recipes > Main Dishes > Classic Spanish Lentil & Potato Stew | Heartwarming One-Pan Recipe
All Recipes, Main Dishes / January 1, 2024

Classic Spanish Lentil & Potato Stew | Heartwarming One-Pan Recipe

This classic Spanish Lentil & Potato Stew is what the humble Spanish kitchen is all about. We’re talking the simplest ingredients, super easy to make and promises to fill your body with so much goodness. Serve it next to a garden salad and a bottle of Spanish red wine for a complete meal.

Spanish Lentil & Potato Stew
To make this recipe, I used dried green lentils. But you can also use the brown ones. Either way, when you’re working with dried lentils, you don’t have to soak them overnight like other beans. Just give them a quick rinse under some water and they’re ready to go.

Spanish Lentil & Potato Stew
For the potatoes, I used yukon golds. Important to use potatoes that are a bit more waxy than starchy when making stews. As they hold their shape better and won’t break apart. You can also use new potatoes, red potatoes or even golden delight.

Spanish Lentil & Potato Stew

TIPS & TRICKS to Make this Recipe: To make the thickener I used a mortar & pestle. However, a handheld blender, food processor or even a nutri-bullet can also be used. It took my lentils about 20 to 25 minutes to fully cook through. Make sure to check the package instructions in the lentils you’re using to ensure they get cooked through and add in more liquid as needed.

Spanish Lentil & Potato Stew

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make this Spanish Lentil & Potato Stew

Spanish Lentil & Potato Stew

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 35 minutes
Servings 4
Calories 409 kcal
Author Albert Bevia @ Spain on a Fork


  • 3 tbsp extra virgin olive oil 45 ml
  • 2 slices baguette 3/4 inch / 2 cm thick each
  • 8 cloves garlic
  • 1 small onion
  • 2 potatoes (medium in size)
  • 2 tsp sweet smoked Spanish paprika 5 grams
  • 1 tsp ground cumin 3 grams
  • 2 tomatoes
  • 1 cup dried green lentils 200 grams
  • 5 cups vegetable broth 1200 ml
  • 1 bay leaf
  • 2 tbsp chopped fresh parsley 8 grams
  • pinch sea salt
  • dash black pepper
  • fresh parsley for garnish


  1. Cut the potatoes (peeled) into 3/4 inch (2 cm) thick bite-sized pieces, finely chop the onion, roughly chop 4 cloves of garlic and rinse the lentils under some water

  2. Heat a stock pot with a medium heat and add in the olive oil

  3. After a couple of minutes add in the slices of baguette and four whole cloves of garlic (skins removed), fry the ingredients for 3 to 4 minutes or until golden fried all around, then remove from the stock pot and add into a mortar

  4. Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the tomatoes finely grated, mix together and then simmer without mixing

  5. Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potatoes, dried lentils, broth and bay leaf, turn it up to a high heat and give it a gentle mix, when it comes to a boil, place a lid on the pan and lower to a low heat

  6. In the meantime, add in the chopped parsley into the mortar with the fried bread and garlic, along with a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

  7. After simmering the lentils for 20 to 25 minutes remove the lid, at this point the lentils should be cooked through (check lentil package instructions) and the potatoes, add in the bread & garlic mixture and season the stew with sea salt & black pepper, gently mix together until well mixed, remove from the heat

  8. Transfer into shallow bowls and garnish with fresh parsley, enjoy!

Recipe Notes

Get the Spanish paprika I used to make this Recipe (25% OFF Your Order using this Link)

Nutrition Facts
Spanish Lentil & Potato Stew
Amount Per Serving
Calories 409 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Sodium 1274mg55%
Potassium 929mg27%
Carbohydrates 60g20%
Fiber 19g79%
Sugar 5g6%
Protein 18g36%
Vitamin A 690IU14%
Vitamin C 25mg30%
Calcium 80mg8%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. David

    Made this last Saturday. Worked out at 4 big portions. My only changes were that I added 2 diced carrots and some cooked chicken at the end.

    Absolutely delicious. Had it for lunch the following Monday. It’s going into my recipe book.

    22 . Jan . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      23 . Jan . 2024
  2. Rebecca

    5 stars
    This was amazing and a new staple in my rotation. I love adding fresh red pepper too. Thank you!

    10 . Jan . 2024
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      10 . Jan . 2024
  3. Tam

    If you are gluten-free what can you use besides the bread to thicken?

    02 . Jan . 2024
    • Spain on a Fork

      You can use gluten free bread or a small handfull of almonds 🙂 Much love

      02 . Jan . 2024
  4. Ramya

    Cant wait to make this soon for me i never had spanish lentil and potato stew before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    01 . Jan . 2024
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      01 . Jan . 2024

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