Spain on a Fork > All Recipes > Main Dishes > Classic Spanish Lentils with Salmon | QUICK & EASY Hearty Stew Recipe
All Recipes, Main Dishes / October 24, 2022

Classic Spanish Lentils with Salmon | QUICK & EASY Hearty Stew Recipe

These Spanish Lentils with Salmon are what delicious home cooking is all about. They´re packed with flavors, made with heart-healthy ingredients and easy to make. Serve this stew next to a crunchy baguette and a bottle of Spanish wine for a complete and nourishing meal.

Classic Spanish Lentils with Salmon
To make this stew, I used brown lentils. But you can also use green lentils. However, I don´t recommend red lentils. With the technique we will be cooking them in, if you use red lentils, they will split open and get mushy.

Classic Spanish Lentils with Salmon
For the salmon, I used frozen fillets I thawed out. Just to make things easier and cheaper. Of course, you can also use fresh salmon. Either way, pat the salmon dry with paper towels, that way it can absorb all the flavors in the stew.

Classic Spanish Lentils with Salmon

TIPS & TRICKS to Make this Recipe: Important to season the stew once the lentils are cooked through. If you season before the lentils are cooked, they will have a tough texture to them.

Classic Spanish Lentils with Salmon

Key Ingredients & Cookware I used in this Recipe:
SPANISH OLIVE OIL (Use Coupon Code ONAFORK for 10% OFF Your Order)

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Watch the Video Below on How to Make Classic Spanish Lentils with Salmon

Classic Spanish Lentils with Salmon

Course Main Course, Stew
Cuisine Spanish
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4
Calories 420 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 small onion
  • 4 cloves garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tsp sweet smoked Spanish paprika 2.30 grams
  • 1/2 tsp ground cumin 1.25 grams
  • 2 tomatoes
  • 1 cup brown lentils 130 grams
  • 4 1/2 cups vegetable broth 1 liter
  • 2 fillets salmon 7 oz / 200 grams each
  • handful fresh parsley
  • pinch sea salt
  • dash black pepper


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

  2. Meanwhile, finely chop the onion, roughly chop the garlic and finely chop the red & green bell pepper

  3. Add the cut vegetables into the stock pot with the hot olive oil, mix together, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and cumin, quickly mix together, then add in the 2 tomatoes finely grated, mix together and simmer

  4. Once the tomatoes have slightly thickened, about 3 minutes, add in the lentils (rinsed) and the vegetable broth, raise to a high heat, mix together and bring to a boil, then place a lid on the pan and lower to a low heat

  5. Meanwhile, pat the salmon fillets dry with paper towels, season with sea salt & black pepper and cut into small bite-sized pieces

  6. After simmering the lentils for 20 to 25 minutes and they are fully cooked (check package instructions on the lentils you are using), season with sea salt & black pepper, mix together, then add in the pieces of salmon, place the lid back on the pan and go for 1 to 2 minutes or until the salmon is cooked through, then remove from the heat

  7. Transfer into shallow bowls and sprinkle with finely chopped fresh parsley, serve at once, enjoy!

Nutrition Facts
Classic Spanish Lentils with Salmon
Amount Per Serving
Calories 420 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 55mg18%
Sodium 759mg33%
Potassium 1259mg36%
Carbohydrates 40g13%
Fiber 17g71%
Sugar 7g8%
Protein 34g68%
Vitamin A 2238IU45%
Vitamin C 75mg91%
Calcium 63mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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  1. Julie

    We’re trying to do the Mediterranean Diet on a tight budget, so I’m going to try canned salmon, just not flaking it fully. Tysm for this recipe! I love the nutrition of lentils. My dtr is tired of my lentil curry, so I’m glad to have other ideas. I grew up in the US Midwest, so my lentil repertoire is just growing. Ty for your lentil main dish meal ideas. I’ve been a youtube subscriber for a long time, just so I can find your blog. So many great recipes I want to try. Esp. ty v much also for the metric and Imperial US measures. I can cook in both; however, it’s so helpful to have both in a recipe for easier translation esp when planning and sizing things up while shopping. For example, I did not know 1 litre is 4.5 cups till I just saw the measurements above. I would have assumed it was 4 cups and been wrong. I do think the world is slowly moving (almost said inching) toward full metric system including in cooking. The sticking issue will be old family recipes at least in the US are all Imperial measures . . . some family recipes in Australia are also still in Imperial measures. I know B/C that’s the case with my family and friends. Ty for sharing both and helping bring us all together to share good food. Shared meals are a great base for mutual understanding. So maybe you’re building world peace a tiny bit via your blog? Who knows . . Have a great week and ty from a fan

    24 . Oct . 2023
    • Spain on a Fork

      So happy to hear that! Thanks for the comment 🙂 Much love

      25 . Oct . 2023
  2. Ramya

    Cant wait to make this soon for me can i use mushrooms and skip red and green bell peppers as am not a big fan of red and green bell peppers i never had classic spanish lentils with salmon before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    24 . Oct . 2022
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      26 . Oct . 2022

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