This Spanish Lentil Stew with Chorizo (lentajas in Spanish) is a perfect cold weather dish. It is filling and warm with a ton of flavour thanks to the chorizo and red chili paste (sofrito). It’s a great dish to make extra and freeze the excess for a busy day especially with the holidays right around the corner.
I don’t know about you but I am in a warm and comforting food mood. Last week I presented to you my Aloo Gobi recipe (here) and now I will follow it up with my new and improved Lentejas. “New and improved” because I jazzed up my mother’s lentil stew recipe. Growing up I didn’t like this dish very much as I was never a huge fan of mushy, soupy foods. As it turns out it was just missing a few little tweaks to become a flavour sensation. Served with a slice of sourdough bread (recipe here) you will not find a better fall and winter meal. To make it even better you only need one pot. Either this is fantastic or I am getting old.
Spanish Lentil Stew with Chorizo
Yield: 4-6 portions* Difficulty: 2/5 Time: about 60 minutes
- 1 tbsp olive oil
- 125 gr chorizo (mild or spicy), sliced
- 1 onion, diced
- 1 carrot, diced
- ½ red bell pepper, diced
- 3 cloves of garlic, minced
- 1 tsp red chili paste (red chili sofrito, optional)
- 1 tbsp tomato paste
- 1 tsp paprika
- 250 gr mountain or pardina lentils, rinsed
- 400-600 gr waxy potatoes, peeled and cubed**
- cold vegetable stock
- black pepper
- fresh parsley for serving
- Let the olive oil come to medium high heat in a large pot and add the chorizo to brown.
- Add the onions, carrots and bell pepper and sauté until tender and they have some brown colour.
- Add the garlic, chili paste, tomato paste and paprika and roast everything lightly until fragrant.
- Add the lentils and cubed potatoes, mix everything together and cover with cold vegetable stock. Let it come to a boil and cook, stirring occasionally to prevent burning, until the lentils and potatoes are cooked through. Add more vegetable broth or water should the stew become too thick.
- Season to taste with salt and pepper and serve with some fresh parsley and a piece of bread.
*Depends on the portion size you prefer and whether you serve it with some bread.
** Size depends on personal preference. I prefer 1 cm large cubes so the lentils and potatoes require about the same amount of time to cook (roughly twenty minutes) without overcooking the lentils. You can make larger pieces of potatoes and add the lentils a bit later. Timing requires a little experience.
Well, there you have an easy and delicious lentil stew recipe. The lentils used are a little more expensive than the regular kind, but they don’t just dissolve in the stew. They retain some texture making it a component of the stew not just a part of the broth, if that makes sense. The chorizo also gives the stew a nice flavour as well as some bite. It is perfect bad weather food, which we are having a lot of. Anyway, I hope you enjoyed this recipe and have a great day. Stay toasty!