Dinner
Spanish Lentil Stew (Lentejas)
A hearty Spanish lentil stew (lentejas) with chorizo, potato, carrot and smoked paprika. Simple, filling and ready in about an hour.
By the Forkful editorial team · Published
Quick answer
Soften onion, green pepper and carrot in olive oil, add garlic and chorizo, then smoked paprika, tomato paste, rinsed lentils, bay leaves and water or broth. Simmer for 20 minutes, add cubed potato and cook 20–25 minutes more until everything is tender, finishing with a splash of sherry vinegar.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Makes
- 4 servings
Lentejas is one of the most-cooked everyday dishes in Spain, and "lentejas receta" is a steady search in Spanish. It is a one-pot stew of lentils, vegetables and a little cured sausage that costs little, feeds a family and tastes better the next day.
This version builds flavour with a quick sofrito of onion, garlic, pepper and tomato, then adds smoked paprika, chorizo and potato. Brown or green lentils hold their shape without soaking. Keep it brothy or let it thicken by simmering a little longer.
Ingredients
Change the number and every amount updates automatically.
- 2 cups brown or green lentils (about 14 oz), rinsed
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 4 oz Spanish chorizo, diced
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 2 bay leaves
- 1 large potato, peeled and cubed
- 6 cups water or low-sodium chicken broth
- 1 tsp salt, plus more to taste
- 1 tbsp sherry or red wine vinegar, to finish
Instructions
- Heat the oil in a large pot over medium heat. Add the onion, pepper and carrot and cook for 8 minutes, until soft.
- Add the garlic and chorizo and cook for 2 minutes, until the chorizo releases its oil.
- Stir in the tomato paste and smoked paprika for 30 seconds, then immediately add the lentils, bay leaves and water or broth.
- Bring to a boil, then lower the heat and simmer gently, partly covered, for 20 minutes.
- Add the potato and salt and simmer 20–25 minutes more, until the lentils and potato are tender and the stew has thickened.
- Remove the bay leaves, stir in the vinegar and adjust the salt. Rest 5 minutes before serving.
Tips for the best result
- 1Stir the paprika in off a high heat and move quickly; scorched paprika turns bitter.
- 2Salt towards the end if you use chorizo or salted broth, as both can be quite salty.
- 3Brown, green or pardina lentils keep their shape; red lentils break down into a purée.
- 4A splash of vinegar at the end brightens the whole pot.
Storage
Refrigerate for up to 4 days or freeze in portions for up to 3 months. The stew thickens as it sits, so add a splash of water when reheating.
Frequently asked questions
Do I need to soak lentils before cooking?
No. Brown and green lentils do not need soaking; rinse them and check for small stones before cooking.
How long do lentils take to cook?
Brown or green lentils take about 30–45 minutes of gentle simmering, depending on how fresh they are.
Can I make Spanish lentil stew vegetarian?
Yes. Leave out the chorizo, use vegetable broth, and increase the smoked paprika to 1 tablespoon for a similar smoky depth.
