Spain on a Fork > All Recipes > Main Dishes > Spanish Lentil Stew with Eggs | Healthy & Delicious ONE-POT Recipe
All Recipes, Main Dishes / April 3, 2023

Spanish Lentil Stew with Eggs | Healthy & Delicious ONE-POT Recipe

This Spanish Lentil Stew with Eggs, known as un Guiso de Lentejas con Huevos, is filled with flavors, made with heart-healthy ingredients and done in about 45 minutes. Serve it next to a crunchy baguette and a bottle of Spanish red wine for an incredible meal.

Spanish Lentil Stew with Eggs
This stew is very common throughout all of Spain. But it´s extra popular during the Easter season, as it contains no red meat. Making it the perfect dish to enjoy during lent. Either way, it promises to fill your body with so much goodness.

Spanish Lentil Stew with Eggs
To make this stew I used vegetable broth. As it adds more flavor. But many people use water. So you can go either way. For the lentils I used brown lentils. Which typically take between 20 to 30 minutes to cook. Unlike other dried beans, lentils do not need to be soaked overnight. Just give them a quick rinse.

Spanish Lentil Stew with Eggs

TIPS & TRICKS to Make this Recipe: Make sure to use waxy potatoes, as they hold their shape when cooking. This stew will hold for up to 4 days in the fridge or 3 months in the freezer. When reheating, add in some liquid, otherwise it will be too dry.

Spanish Lentil Stew with Eggs

Key Ingredients & Cookware I used in this Recipe:

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork Apron and other awesome Merchandise here.
Spain on a Fork Apron
Your SUPPORT Helps Spain on a Fork Keep Going

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make this Spanish Lentil Stew with Eggs

Spanish Lentil Stew with Eggs

Course Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 426 kcal
Author Albert Bevia @ Spain on a Fork


  • 2 tbsp extra virgin olive oil 30 ml
  • 1 onion
  • 4 cloves garlic
  • 1 carrot
  • 1 green bell pepper
  • 2 tomatoes
  • 1 tsp sweet smoked Spanish paprika 2.50 grams
  • 1/2 tsp ground cumin 1 gram
  • 1 tbsp sherry vinegar 15 ml
  • 1 large potato
  • 1 cup uncooked brown lentils 200 grams
  • 5 cups vegetable broth 1200 ml
  • 1 bay leaf
  • 4 eggs
  • pinch sea salt
  • dash black pepper
  • handful fresh parsley


  1. Finely chop the onion and green bell pepper, roughly chop the garlic and carrot (peeled), cut the potato (peeled) into large bite-sized pieces and finely grate the tomatoes

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

  3. After a couple of minutes add in the chopped onion, garlic, carrot and green bell pepper, mix with the olive oil, after 3 to 4 minutes add in the paprika, cumin and sherry vinegar, quickly mix together, then add in the grated tomato, mix and simmer

  4. Once the grated tomato has slightly thickened, about 3 minutes, add in the chopped potato, the dried lentils (rinsed), the vegetable broth and bay leaf, raise to a high heat, mix together, when it comes to a boil place a lid on the stock pot and lower to a LOW heat

  5. After simmering for 25 to 30 minutes and the lentils are cooked through, season with sea salt & black pepper, gently mix together, then crack in the eggs, all evenly spread out, place the lid back on the stock pot and simmer for another 3 to 4 minutes or until the egg whites are cooked through

  6. Transfer the stew into shallow bowls and sprinkle with finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Sweet Smoked Spanish Paprika I used to make this Recipe

Nutrition Facts
Spanish Lentil Stew with Eggs
Amount Per Serving
Calories 426 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 164mg55%
Sodium 88mg4%
Potassium 1224mg35%
Carbohydrates 58g19%
Fiber 20g83%
Sugar 7g8%
Protein 23g46%
Vitamin A 3680IU74%
Vitamin C 57mg69%
Calcium 92mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. Oly F

    5 stars
    Fantastic recipe. I was searching for low cost, healthy, low calorie recipes with pulses and found your site. This recipe was great. I have half in the freezer ready for another meal. Keep posting new recipes!

    16 . Jul . 2023
    • Spain on a Fork

      So happy to hear that! Much love 🙂

      17 . Jul . 2023
  2. CR

    Block Ramya – it’s a bot.
    Your recipes are simple and fantastic. Thanks for sharing.
    Chris from the UK.

    12 . Apr . 2023
    • Spain on a Fork

      Thanks for the comment 🙂 Much love!

      13 . Apr . 2023
  3. John

    5 stars
    Made this last night. Delicious and filling. The eggs add special character and are perfect for the Lenten season. Thanks for this recipe.

    04 . Apr . 2023
    • Spain on a Fork

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

      05 . Apr . 2023
  4. Ramya

    Cant wait to make this soon for me can i skip green bell pepper as am not a big fan of green bell pepper i never had spanish lentil stew with eggs before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work

    03 . Apr . 2023
    • Spain on a Fork

      Sounds great Ramya! Thanks for the comment 🙂 Much love

      04 . Apr . 2023

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating