Spanish Lentejas with Chorizo and Vegetables

Name: Spanish Lentejas with Chorizo and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1.5 cup brown lentils, rinsed and picked over; 4 oz Spanish chorizo, diced (dry-cured, not Mexican); 1 medium medium yellow onion, diced; 2 medium medium carrots, diced into small cubes; 3 clove garlic cloves, minced fine; 1 tsp smoked paprika (pimentón dulce preferred); 4 cup chicken stock, good quality; 1 bay leaf bay leaf; 2 tbsp extra virgin olive oil; salt and freshly ground black pepper to taste; 2 tbsp fresh flat-leaf parsley, chopped

Hearty Spanish Lentejas — Chorizo-Studded Lentils That Make Winter Disappear

This rustic Spanish comfort stew transforms humble lentils into something deeply satisfying with smoky chorizo, sweet vegetables, and that magic touch of pimentón. It's the kind of meal that fills your kitchen with incredible aromas and your belly with pure warmth.

SpanishDinnerHigh ProteinComfort FoodBudget FriendlyHealthyOne PotFallWinter

Prep15 min

Cook45 min

Total1 hr

Servings6

Difficultyeasy

Nutrition

fat12g

carbs35g

protein18g

calories320

Ingredients

1½ cupbrown lentils, rinsed and picked over
4 ozSpanish chorizo, diced (dry-cured, not Mexican)
1 mediummedium yellow onion, diced
2 mediummedium carrots, diced into small cubes
3 clovegarlic cloves, minced fine
1 tspsmoked paprika (pimentón dulce preferred)
4 cupchicken stock, good quality
1 bay leafbay leaf
2 tbspextra virgin olive oil
salt and freshly ground black pepper to taste

Garnish

2 tbspfresh flat-leaf parsley, chopped(optional)

Instructions

Warm the olive oil in a large, heavy-bottomed pot over medium heat. You want enough space for everything to move around comfortably — this stew builds flavor in layers.
Toss in the diced chorizo and let it work its magic, stirring occasionally until it's nicely browned and releases all that gorgeous red oil. The rendered fat becomes the flavor foundation for everything that follows.
⏱ 5 min
Add the onion and carrots to the chorizo fat and cook until they start to soften and pick up some color. The vegetables should look glossy and smell sweet — they're absorbing all those smoky chorizo flavors.
⏱ 5 min
Stir in the minced garlic and smoked paprika, cooking just until the garlic smells fragrant and the paprika blooms. Don't let either burn — you want aromatic, not bitter.
⏱ 30 sec
Add the lentils, stock, and bay leaf, then crank the heat up to bring everything to a rolling boil. The lentils will initially float, but they'll settle as they start absorbing liquid.
Drop the heat to maintain a gentle simmer, cover the pot, and let everything bubble away until the lentils are completely tender but still hold their shape. Check occasionally and add more stock if things look too thick.
⏱ 40 min
Taste and adjust the seasoning with salt and pepper — the chorizo adds saltiness, so go easy at first. Fish out that bay leaf before someone bites into it.
Ladle into deep bowls and scatter fresh parsley over the top. This stew actually improves overnight, so don't hesitate to make extra for tomorrow's lunch.