Lentils with chorizo are one of the most cherished and comforting dishes in Spanish home cooking. This hearty and flavorful stew, made with humble ingredients, is perfect for any time of year. It’s easy to prepare, nourishing, and packed with authentic Spanish flavors. Discover how to make perfect Spanish lentils with chorizo and get all the tips to master this classic at home.
Ingredients (serves 4)
- 300 g dried lentils
- 150 g fresh Spanish chorizo
- 1 medium onion
- 2 garlic cloves
- 1 carrot
- 1 green pepper (optional; red bell pepper also works well)
- 1 bay leaf
- 1 teaspoon sweet paprika
- 2-3 tablespoons extra virgin olive oil
- Salt to taste
- Water or broth (about 1 liter)
Preparation
- Peel and finely chop the onion, garlic, carrot, and pepper.
- In a large pot, heat the olive oil and sauté the onion, garlic, and pepper over medium heat until soft.
- Add the sliced carrot and chopped fresh chorizo. Sauté for a few minutes so the chorizo releases its flavor.
- Remove from heat briefly, add the paprika and bay leaf, stir, and return to heat to avoid burning the paprika.
- Add the rinsed lentils and cover generously with cold water or broth. Add salt.
- Simmer partly covered over medium heat for 35–45 minutes, stirring occasionally. Add more water if needed.
- Check tenderness; for a creamier texture, mash some lentils or cook a few minutes more.
Tips and Variations
- Best Chorizo: Fresh Spanish chorizo is traditional. Some regions mix fresh and semicured. Avoid very dry cured chorizo for stews.
- Vegetarian Version: Skip the chorizo and add extra veggies or smoked paprika.
- Extra Creaminess: Add a diced potato or a bit of crushed tomato with the sauté.
- Lentil choice: Pardina lentils don’t require soaking; check other varieties’ instructions.
- Storage: This stew freezes well and tastes even better the next day.
Pairing Pair with a young or crianza Spanish red wine, or an artisanal beer. Rustic bread is the ideal companion.
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