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Meat, European

Spanish lentil and chorizo stew

Spanish lentil and chorizo stew is a simmered dish for 4 people, ready in 50 minutes, easy to make, for about €2.30 per serving. Brown lentils cook with chorizo, carrots, and potatoes in a broth flavored with smoked paprika. The key is letting the chorizo's red fat color the broth right from the start.

A dish that warms you right up, brown lentils cooked Spanish style, simmered with chorizo, smoked paprika, and carrots.

Spanish lentil and chorizo stew
Total time
50 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

This is a winter dish that warms you up without any fuss, a big pot simmering away while you do something else. The chorizo releases its red fat into the broth, smoked paprika gives it that deep, slightly charred flavor, and the potatoes thicken the sauce as they cook gently inside it. Brown lentils hold their shape, no mush, just a generous stew you eat with a spoon.

This is an ideal weeknight recipe, no soaking and no constant watching, and kids tend to like the mild, smoky flavor of the chorizo. Mon Chou likes to suggest it on fall evenings when you want something hearty without spending the whole evening in the kitchen. Serve it with country bread for dipping, and everyone will ask for seconds.

The ingredients

4 people

Pantry

  • Brown lentilsoften in the pantry 300 g
  • Smoked paprikaoften in the pantry 2 tsp
  • Bay leavesoften in the pantry 2
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Cooking chorizo 250 g

Fruits and vegetables

  • Carrots 3
  • Potatoes 400 g
  • Onion 1
  • Garlic 2 cloves

Bakery

  • Country bread 8 slices

Allergens Gluten

The step by step recipe

  1. Rinse the lentils. Peel and dice the carrots and potatoes, and mince the onion and garlic.

    Brown lentils don't need soaking, which makes this a solid weeknight dish.

  2. Cook the onion, garlic, and sliced chorizo in olive oil until the chorizo releases its red fat. 6 min

    That colored fat is a treasure, don't drain it off, it flavors the whole dish.

  3. Add the paprika, lentils, carrots, and bay leaves, then cover with water.

    Don't add salt yet, the chorizo already brings plenty of it.

  4. Let it simmer gently, then add the potatoes for the last part of cooking. 35 min

    Potatoes cooking in the broth thicken it naturally.

  5. Taste, adjust the seasoning, and serve hot with the bread.

    If the stew is too thin, mash a few lentils against the side of the pot.

Our tips to get it right

  • Pick a cooking chorizo, not a dry cured Spanish chorizo, it needs to release its fat in the pot to flavor the broth.
  • Cut the potatoes and carrots into even sized cubes so they cook at the same rate and keep a good bite.
  • If you have time, let the stew rest off the heat for ten minutes before serving, the lentils finish soaking up the broth and the flavor tightens up.

The variations

  • Swap the chorizo for smoked bacon lardons if you want something milder, the smoked paprika will make up for the lost kick.
  • For a vegetarian version, skip the chorizo, double the smoked paprika, and add a splash of soy sauce to keep the broth deep and savory.
  • For picky kids, blend a ladle of cooked lentils and stir it back into the pot, the stew turns creamier and easier to eat.

What to serve it with

  • Toasted country bread for dipping
  • A green salad with a sharp vinaigrette
  • Sparkling water with lemon

Storage

This stew keeps for 3 days in the fridge in a sealed container, and the flavor often improves the next day. It freezes well for up to 2 months in a freezer safe container. Reheat gently in a pot, adding a splash of water if the broth has thickened too much.

Questions about this dish

Do you need to soak brown lentils before cooking?

No, brown lentils don't need soaking like dried beans do. Just rinse them under cold water before adding them to the pot.

Can you make this stew ahead of time?

Yes, it's actually recommended, the flavors blend better after a night in the fridge. Reheat gently, adding a little water if needed.

Which chorizo works best for this recipe?

Use a cooking chorizo, mild or spicy depending on your taste, never a dry cured chorizo meant for slicing cold. It needs to release its fat while it cooks.

Can you use regular paprika instead of smoked paprika?

You can, but the stew will lose its signature smoky note. If you only have sweet paprika, add a small pinch of cumin to bring back some depth.

How long does it take to make a Spanish lentil and chorizo stew with bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Spanish lentil and chorizo stew with bread?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Spanish lentil and chorizo stew with bread cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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