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.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
BROWN LENTILS
VEGETABLE BROTH
PLANT-BASED SPANISH CHORIZO
PORK SPANISH CHORIZO
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Watch the Video Below on How to Make this Spanish Lentil Stew with Chorizo
Spanish Lentil Stew with Chorizo
Ingredients
- 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
Instructions
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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
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Heat a stock pot with a medium heat and add in the olive oil
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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
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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
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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
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Transfer into shallow bowls and sprinkle with finely chopped parsley, enjoy!
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Made this for the 1st time tonight after trying in a local tapas restaurant, and I have to say it tasted just the same,absolutely delicious. Can,t wait to try some other recipes.
Happy to hear that! Thanks for the comment 🙂 Much love
Fabulous tasty dish, so many good healthy ingredients and flavours, always love your simple easy to make recipes Albert, will certainly be cooking this again, thanks so much .
Happy to hear that! Thanks for the comment 🙂 Much love
Hi,
I was taught to soak the Lentils first? However, you recommend dry lentils. Is there a difference that you have noticed?
Most lentils do not need presoaking, unless stated in the package instructions 🙂 Much love
The Spaniards (and one Californian just back from Spain) LOVED this dish! In fact, I tripled it and with dinner rolls as a side I fed five college boys and another 7 normal eaters (!). We tried to smuggle chorizo and blood sausage in from Spain but it got confiscated at the airport and yet, the Spaniards still LOVED it with California chorizo and pancetta standing in for the blood sausage.
I was prescribed a Mediterranean diet heavy on the beans and found you. I have had a ball trying your simple but astonishingly delish recipes and I am now keeping a stock of home cooked legumes in my freezer for quick meals. Absolutely outstanding recipe site – THANK YOU!!!!
So happy to hear that! Thanks for the comment 🙂 Much love
Looks absolutely delicious! Would love to try, but struggling to find brown lentils. Could I use green lentils instead?
Absolutely! Much love 🙂
Hola from Chico, California. We made this awesome recipe for lunch today and absolutely loved it. We can’t easily get Spanish Chorizo here in our small community, but we can get Portuguese Linguisa which we used instead. The flavors were amazing. We also used chicken broth instead of vegetable broth and that worked out very well.
Thank you for such an easy, flavorful and nutritious recipe!
Sounds great! Much love 🙂
Is there a slow cook alternative?
Looks like a fabulous cold weather dish. Hearty and so full of flavor! I’m going to make this for my visiting nephew. I bet he’ll love it.
Sounds great! Much love 🙂
Very nice recipe chef 👌👍👏. You remained me my childhood mother use to make something similar but with different spicy sausages, I have 2 chorizo sausage in the refrigerator I am make this later in the evening for tomorrow lunch. Thank you for your effort 🌞😎
Hope you enjoy! Thanks for the comment 🙂 Much love
Cannot wait to try this.
Cannot wait to try this. Spent 2 years in Barcelona. Love food from Catalonia.
Beautiful place! Thanks for the comment 🙂 Much love
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 spanish lentil stew with chorizo before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Sounds great Ramya! Thanks for the comment 🙂 Much love