Lentejas: Hearty Spanish Stewed Lentils with Chorizo

Published: February 24, 2026
Jimmy JohnsonJimmy Johnson
Categories: Vegetables, Spanish, High-Fiber
Tags: Comfort Food, Lentils, Weeknight Dinner, One-Pot, Spanish, Stew
A rustic bowl of Lentejas (Spanish stewed lentils) with visible lentils, diced tomatoes, carrots, celery and slices of chorizo, garnished with chopped parsley and a drizzle of olive oil. Spanish, home-style stew, warm and comforting. Presented in a shallow rustic ceramic bowl on a wooden table with a linen napkin and a wooden spoon, soft natural lighting, shallow depth of field. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Lentejas Stew

Lentejas is the sort of humble, nourishing dish that feels like a hug in a bowl. Earthy lentils slow-simmer with onion, carrot and celery until silky, and a little smoked paprika and tomato give it warmth and depth; add sliced Spanish chorizo if you want a smoky, meaty note but it's just as comforting without.

This recipe is practical and forgiving — perfect for a cozy weeknight or to make ahead and reheat. It’s affordable, filling, and full of homey flavor; serve it with crusty bread or rice and a splash of sherry vinegar to brighten each bowl.

Ingredients

  • 1 1/2 cups Dried brown or green lentils, rinsed
  • 2 tbsp Olive oil
  • 1 pieces Yellow onion, finely chopped
  • 2 pieces Carrots, peeled and diced
  • 2 pieces Celery stalks, diced
  • 3 pieces Garlic cloves, minced
  • 8 oz Spanish chorizo, sliced (optional)
  • 1 tbsp Tomato paste
  • 14 oz Canned diced tomatoes
  • 2 tsp Smoked paprika
  • 1/2 tsp Ground cumin
  • 2 pieces Bay leaves
  • 6 cups Low-sodium chicken or vegetable stock
  • 1 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1 tbsp Sherry vinegar (or red wine vinegar)
  • 2 tbsp Fresh parsley, chopped

Instructions

  1. Heat oil in a large heavy pot over medium heat. If using chorizo, add slices and brown for 3-4 minutes until they release oil; remove and set aside, leaving the oil in the pot.

  2. Add the chopped onion, carrots and celery to the pot and sauté until softened, about 6-8 minutes. Stir in the minced garlic and cook 30 seconds until fragrant.

  3. Stir in the tomato paste, smoked paprika and cumin; cook 1-2 minutes to deepen the flavors.

  4. Add the rinsed lentils, diced tomatoes (with their juices), bay leaves and stock. Stir to combine and bring to a gentle boil.

  5. Reduce heat to low, cover partially, and simmer until lentils are tender, about 35-40 minutes. Stir occasionally and add a splash more stock or water if the stew becomes too thick.

  6. When lentils are tender, return the browned chorizo to the pot (if using). Season with salt and pepper and simmer 5 more minutes to meld flavors.

  7. Remove and discard bay leaves. Stir in sherry vinegar and chopped parsley, taste and adjust seasoning.

  8. Ladle into bowls and serve warm with crusty bread, rice, or a simple green salad.

Tips & Notes

  • Rinse lentils and pick out any small stones — no soaking required for brown/green lentils.
  • For a richer flavor, fry the tomato paste until it darkens slightly before adding liquids; it adds caramelized depth.
  • Make a day ahead — the flavors improve after resting, and the stew reheats beautifully.