Spanish Lentil Stew with Chorizo | One of Spain´s Most LEGENDARY Recipes
This Spanish Lentil Stew with Chorizo, known as Lentejas con Chorizo, is one of Spain´s most classic recipes ever. Its got a ton of flavors, it´s easy to make, where there´s no tricky techniques or special equipment needed, and with that first spoonful it will instantly warm your soul.
This stew is typically made with pork based Spanish chorizo. I used a plant-based Spanish chorizo. Either way you go, make sure it´s a firm chorizo. That way as it cooks, it holds its shape and won´t fall apart.
For the liquid I used vegetable broth, but you can also use water. I just prefer the broth, as it adds a heartier flavor to the stew. As for the lentils, make sure to use brown lentils and not the red ones. As with the way we´ll be cooking the lentils, the red ones will split open and get mushy.
TIPS & TRICKS to Make this Recipe: Make sure to season the stew with salt & pepper at the very end, once the lentils are cooked through. If you season them before they´re cooked, they will have a tough texture.
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Watch the Video Below on How to Make this Spanish Lentil Stew with Chorizo
Spanish Lentil Stew with Chorizo
- 2 tbsp extra virgin olive oil 30 ml
- 2 links firm Spanish chorizo
- 1 onion
- 4 cloves garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 1 large potato
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 2 tomatoes
- 1 cup dried brown lentils 210 grams
- 5 cups vegetable broth or water 1200 ml
- 1 bay leaf
- pinch sea salt
- dash black pepper
- handful fresh parsley
Finely chop the onion, roughly chop the garlic, finely chop the bell peppers, thinly slice the carrot (peeled), cut the potato (peeled) into small bite-sized pieces, finely grate the tomatoes and cut the links of chorizo into 1/2 inch (1.25 cm) thick rounds
Heat a stock pot with a medium heat and add in the olive oil
After a couple minutes add in the sliced chorizo, mix with the olive oil, after 3 minutes and the chorizo is lightly sauteed, add in all the cut vegetables, except for the potato, continue to mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and quickly mix together, then add in the grated tomato, mix together and simmer without mixing
Once the grated tomato has slightly thickened, about 3 minutes, add in 1 cup dried brown lentils (rinsed beforehand), the chopped potatoes, vegetable broth or water and bay leaf, raise to a high heat and mix together, once it comes to a boil, place a lid on the stock pot and lower to a LOW heat
After simmering for 25 to 30 minutes and the lentils are cooked through (check the package instructions on the lentils you´re using), season the stew with sea salt & black pepper, mix together, then remove from the heat
Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
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