Spanish Lentil Stew with Chorizo (“Lentejas con Chorizo”)

Autumn or winter is soup and stew time. When it gets colder outside, there’s nothing better than a warming soup or a hearty stew.

I have already presented you some stew recipes on my blog, for example a pea stew or a hearty lentil stew. In today’s post I’ll show you a simple Spanish version of a hearty lentil pot with chorizo, potatoes and carrots. Have fun cooking!




Cooked/Baked today: Spanish Lentil Stew with Chorizo (“Lentejas con Chorizo”)
Difficulty: Easy – Medium
Preparation Time: 50 minutes
Category: Main Dishes, Soul Food, Autumn & Winter Recipes, Soups & Stew Recipes, Spanish Cuisine, Recipes with Meat, Hearty Recipes, Recipes with Lentils
Our Recipe rating:

Ingredients for 4 – 6 servings:

• 500 grams potatoes (mostly waxy)
• 400 grams chorizo or paprika sausage (mild or spicy)
• 300 grams lentils (here mountain lentils with a cooking time of approx. 30 minutes)
• 100 grams bacon bits
• 2 – 3 carrots
• 2 – 3 cloves garlic
• 1 large onion
• 1 heaping teaspoon smoked paprika powder
• Red wine vinegar
• Salt & pepper
• Oil for frying
• Parsley for garnish

Required kitchen gadgets, helper & preparations:

• Large pan or pot for stew

Instructions:




…for Spanish lentil stew with chorizo:

Cut chorizo into finger-thick slices. Peel the potatoes and carrots and cut them into small pieces. Peel the onion and garlic and chop roughly. Next, heat a large pan or pot with a small splash of oil, add 100 grams of bacon cubes and the chorizo to the pan and fry for 3 – 4 minutes over medium-high heat, stirring occasionally.

Then add the potatoes, carrots, onions and garlic to the pan and fry for another 2 – 3 minutes over medium heat, turning occasionally. When that’s done, add 1 heaped teaspoon of smoked paprika powder and a very good pinch of salt & pepper & stir in briefly.

Finally, add 300 grams of lentils to the pan and add about 1.25 liters of water until all the ingredients are just covered with liquid. Bring the lentil pot to the boil and simmer over low to medium heat for about 30 – 35 minutes until the lentils are cooked and everything has reached a nice, creamy consistency. Stir occasionally and add water if necessary.

Season the finished lentil pot with salt, pepper and red wine vinegar, spread it on deep plates and serve garnished with chopped parsley. Have fun cooking!

Video Tutorial:

Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):