A hearty Spanish lentil stew with chorizo, smoked paprika and vegetables, simmered until deeply savory.
Lentejas is a staple of Spanish home cooking, especially in the colder months, built on the same foundation as many Spanish stews: a sofrito of onion, garlic and pepper, smoked paprika for depth, and chorizo whose rendered fat colors and flavors the entire pot. Unlike many Middle Eastern or Indian lentil preparations, Spanish lentejas leans savory and smoky rather than warmly spiced, closer in spirit to a bean stew than a curry.\n\nThe technique that gives this dish its character is browning the chorizo first so its paprika-red fat renders into the pot, which becomes the base for cooking the sofrito and eventually the lentils themselves — every element of the stew ends up tinted and flavored by that rendered fat. A bay leaf simmered in throughout adds a subtle background note that's traditional in most Spanish bean and lentil dishes.\n\nServe with crusty bread for mopping up the broth — this is unpretentious, deeply satisfying home cooking, meant to be eaten in big bowls on a weeknight.
Serves 4
Heat olive oil in a large pot over medium heat. Add chorizo and cook 4-5 minutes until it releases its red-tinted fat and crisps slightly.
Add onion, pepper and carrots to the pot. Cook 8 minutes until softened, then add garlic and smoked paprika and cook 1 minute until fragrant.
Stir in tomatoes and bay leaf and cook 5 minutes until the tomatoes break down slightly.
Add lentils, potato and stock. Bring to a boil, reduce to a simmer, and cook uncovered 30-35 minutes, stirring occasionally, until the lentils and potato are fully tender.
Add salt toward the end rather than the beginning — lentils and beans can toughen slightly if salted too early in a long simmer.
Remove the bay leaf, taste and adjust seasoning, and stir in parsley just before serving.
Don't skip rendering the chorizo first — the red-stained fat that comes out of it is what colors and flavors the entire pot of lentils.
Add salt in the last 10-15 minutes of cooking rather than at the start, since chorizo already contributes a good amount of salt to the pot.
This stew thickens considerably as it sits — thin with extra stock or water when reheating leftovers.
Add a ham hock or bone along with the chorizo at the start for an even deeper, more traditional Spanish flavor, removing it before serving.
Make it vegetarian by skipping the chorizo and adding an extra teaspoon of smoked paprika plus a splash of sherry vinegar for depth.
Stir in chopped spinach or kale in the last 5 minutes for extra greens.
Refrigerate in an airtight container for up to 5 days; the flavor deepens overnight. Freezes well for up to 3 months.
Lentejas is one of the most common everyday dishes across Spain, particularly popular in central regions like Castile, where hearty legume stews have long been a practical, affordable way to feed a family through winter. The combination of chorizo, smoked paprika and lentils reflects the broader Spanish tradition of building deep flavor from cured pork and pimentón.
Yes — omit it and add an extra tablespoon of olive oil plus a bit more smoked paprika to keep the smoky depth; it becomes a fully vegetarian stew that's still very satisfying.
This can happen with older lentils that have dried out further in storage — simply continue simmering in 5-minute increments, adding more liquid as needed, until they're fully tender.
You can, but they'll break down much more and give a smoother, less textured stew — brown or green lentils are the traditional choice for lentejas because they hold their shape.
Per serving (450g / 15.9 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
