Spanish Lentil Stew with Chorizo (Lentejas con Chorizo)

Name: Spanish Lentil Stew with Chorizo (Lentejas con Chorizo)
Prep time: 20 min
Cook time: 1 h 23 min
Total time: 1 h 43 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 3 tbsp (45 ml) extra-virgin olive oil; 8 oz (225 g) Spanish cured chorizo, casing removed if tough, cut into ¼-inch (6 mm) rounds; 1 large (about 10 oz) (280 g) yellow onion, finely diced; 1 medium (about 6 oz) (170 g) green bell pepper, seeded and finely diced; 4 cloves (12 g) garlic, minced; 3 medium (about 9 oz) (255 g) carrots, peeled and cut into ½-inch (1.25 cm) rounds; 2 tsp (5 g) smoked sweet paprika (pimentón dulce); ½ cup (120 ml) canned crushed tomatoes; 1½ cups (about 10 oz) (300 g) brown lentils, rinsed and picked over; 2 leaves (1 g) dried bay leaves; 5 cups (1180 ml) low-sodium chicken or vegetable stock, or water; plus up to ¼ cup (60 ml) extra, hot, only if the pot looks dry; 1 lb (450 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes; 1 tbsp (15 ml) sherry vinegar; kosher salt, to taste, starting with ½ tsp; black pepper, freshly ground, to taste; 2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

From the MyKitchenBank Kitchen

A hearty, smoky Spanish stew of brown lentils, cured chorizo, potatoes and carrots, simmered gently with paprika and bay until the broth turns silky and rust-red. Simple pantry cooking at its most comforting.

Prep: 20 min
Cook: 1 hr 23 min
Wait: 10 min
Total: 1 hr 53 min
Makes: About 8 cups (6 generous bowls, about 1⅓ cups each)

Jump to recipe ♡ Save

Ingredients

6 servings

3 tbsp (45 ml) extra-virgin olive oil
8 oz (225 g) Spanish cured chorizo, casing removed if tough, cut into ¼-inch (6 mm) rounds
1 large (about 10 oz) (280 g) yellow onion, finely diced
1 medium (about 6 oz) (170 g) green bell pepper, seeded and finely diced
4 cloves (12 g) garlic, minced
3 medium (about 9 oz) (255 g) carrots, peeled and cut into ½-inch (1.25 cm) rounds
2 tsp (5 g) smoked sweet paprika (pimentón dulce)
½ cup (120 ml) canned crushed tomatoes
1½ cups (about 10 oz) (300 g) brown lentils, rinsed and picked over
2 leaves (1 g) dried bay leaves
5 cups (1180 ml) low-sodium chicken or vegetable stock, or water; plus up to ¼ cup (60 ml) extra, hot, only if the pot looks dry
1 lb (450 g) Yukon Gold potatoes, peeled and cut into ¾-inch (2 cm) cubes
1 tbsp (15 ml) sherry vinegar
kosher salt, to taste, starting with ½ tsp
black pepper, freshly ground, to taste
2 tbsp (8 g) fresh flat-leaf parsley, chopped (optional)

Equipment (4)

5- to 6-quart (4.7–5.7 L) heavy-bottomed soup pot or casserole with lid
Wooden spoon
Fine-mesh sieve for rinsing lentils
Chef's knife and cutting board

Steps

Before you start

Use Spanish-style cured chorizo (firm, sliceable, like salami), not raw Mexican chorizo.
Brown (Spanish pardina) lentils need no soaking; just rinse and pick over for stones.
Chop all vegetables before you start (about 20 minutes) so the sofrito goes straight from pan to pot.
Plan on about 1 hour 20 minutes on the stove: the lentils simmer 25 minutes alone, then 25 minutes more with the potatoes, then the stew reduces for 8 minutes.
Salt only at the end; chorizo and stock both add salt.

1
Brown the chorizo
- Heat the olive oil in a 5- to 6-quart heavy pot over medium heat for 1 minute.
- Add the chorizo rounds and cook, stirring occasionally, for 4 to 5 minutes, until the edges are lightly browned and the oil turns deep red.
+ Show details− Hide details
Ready when: Chorizo edges are browned and the oil is vividly red.
Tip: Don't use raw Mexican chorizo; it crumbles and changes the texture.
2
Build the sofrito
- Add the onion, bell pepper and carrots to the pot.
- Cook, stirring often and scraping up browned bits, for 8 minutes until the onion is soft and translucent.
- Stir in the garlic and cook 1 minute until fragrant.
+ Show details− Hide details
Ready when: Onion is translucent and soft; garlic smells sweet, not browned.
Tip: Lower the heat if the garlic starts to darken; burnt garlic turns bitter.
3
Toast the paprika
- Reduce heat to low.
- Stir in the smoked paprika and crushed tomatoes and cook, stirring constantly, for 1 minute until the mixture darkens slightly and smells smoky.
+ Show details− Hide details
Ready when: Mixture is brick red and thickened slightly.
Tip: Paprika burns fast and turns acrid, so keep stirring and the heat low.
4
Add lentils and stock
- Add the rinsed lentils, bay leaves and 5 cups (1.18 L) stock.
- Raise heat to high and bring to a boil, about 5 minutes, then skim off any foam from the surface with a spoon.
+ Show details− Hide details
Ready when: Liquid is at a steady rolling boil and the foam has been skimmed.
5
Simmer the lentils
- Reduce heat to medium-low so the liquid barely bubbles.
- Cover with the lid slightly ajar and simmer for 25 minutes, stirring once or twice and checking that the lentils stay covered by liquid.
+ Show details− Hide details
Ready when: Lentils are softened on the outside but a bitten lentil still has a firm, slightly chalky center.
Tip: A hard boil can split the lentil skins and make the stew mushy.
6
Add the potatoes
- Stir in the potato cubes, making sure they are submerged (add up to ¼ cup/60 ml hot water only if the pot looks dry).
- Cover partially and simmer 25 minutes, stirring gently every 8 minutes.
- To check, bite a lentil and press a potato cube against the pot side.
+ Show details− Hide details
Ready when: Lentils are tender all the way through with no chalky center, and a potato cube crushes easily against the pot side.
Tip: If the lentils are still chalky at 25 minutes, simmer 5 to 10 minutes longer, adding a splash of hot water if needed.
7
Thicken the stew
- Remove the lid.
- Press a few potato cubes against the side of the pot and stir them in.
- Simmer uncovered at a gentle bubble for 8 minutes, stirring occasionally, until the stew is thick and spoonable rather than soupy.
- If it is already thick, shorten the time.
+ Show details− Hide details
Ready when: Broth is thick and glossy, and a spoon dragged across the pot bottom leaves a trail that closes slowly.
Tip: The stew thickens further as it rests, so stop while it still looks slightly looser than you want.
8
Season and rest
- Remove and discard the bay leaves.
- Stir in the sherry vinegar, then season with salt (start with ½ tsp) and pepper.
- Taste and adjust.
- Turn off the heat, cover, and rest for 10 minutes so the stew thickens and flavors meld.
+ Show details− Hide details
Ready when: Tastes savory, smoky and bright, not flat.
Tip: Season only now; chorizo and stock are already salty, so early salt can overshoot.
9
Serve
- Ladle into warm bowls and sprinkle with chopped parsley if using.
- Serve with crusty bread.

Good to know

Tips

Keep the simmer gentle; vigorous boiling breaks lentils into mush.
Judge lentils by biting one, not by the clock; age and variety change cooking time by 10 minutes or so.
Use smoked paprika labeled pimentón de la Vera for authentic flavor.
Lentils absorb liquid as they sit, so thin leftovers with a splash of stock, and finish each bowl with a drizzle of good olive oil.

Make ahead

Make up to 3 days ahead; the flavor improves overnight. Reheat gently, adding a splash of water or stock to loosen it.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: airtight container up to 4 days. Freezer: up to 3 months (potatoes soften slightly). Thaw overnight in the fridge and reheat over medium-low heat, stirring, until steaming hot, adding stock or water as needed.

Substitutions

brown lentils → green or French du Puy lentils. They hold their shape better; add 5 to 10 minutes to the lentil-only simmer.
Spanish cured chorizo → smoked sausage plus ½ tsp extra smoked paprika. Or omit the meat and use 1 tbsp more olive oil for a vegetarian version with vegetable stock.
sherry vinegar → red wine vinegar or lemon juice. Use the same amount.
Yukon Gold potatoes → peeled cubed butternut squash. Use the same weight; it cooks a little faster, so add it 10 minutes later.