Lentejas: Hearty Spanish Stewed Lentils with Chorizo

Name: Lentejas: Hearty Spanish Stewed Lentils with Chorizo
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Spanish
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

JK Colman

Published: February 23, 2026

Categories: Vegetables, Spanish, High-Fiber

Tags: Comfort Food, Lentils, Weeknight Dinner, One-Pot, Spanish, Stew

Lentejas Stew

Earthy, comforting Spanish lentils simmered with vegetables and optional chorizo.

Prep Time:15 minCook Time:50 minTotal Time:65 minServings:4Difficulty:Easy

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.

Nutrition (per serving)

Calories:420 kcal

Protein:22 g

Carbs:56 g

Fat:13 g

Directions

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.

Ingredients

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

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.