This Spanish-style hearty lentil and chorizo stew is easy to make with simple ingredients like lentils, sausage, and vegetables. It’s filling, flavorful, and perfect for cozy meals.
Lentil and chorizo stew is a satisfying and flavorful dish that’s perfect for this time of year. The combination of tender lentils, spicy chorizo, and vegetables makes for a rich and comforting meal. It’s easy to prepare, and with a few simple tips, you can adjust it to your liking.
If you prefer the smoky heat of Spanish chorizo or a milder sausage, this stew is flexible and full of flavor. Try more recipes using chorizo, such as Chorizo Pasta Bake or Chorizo and Pumpkin Soup.
The lentil stew is great served with crusty bread and a drizzle of olive oil, making it a complete meal for the whole family.
Ingredients: 9 + olive oil + lots of spices
Prep time: 20 minutes
Cook time: 45-50 minutes
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Recipe ingredients
Chorizo: I use fresh and spicy (picante) Spanish chorizo to make this lentil chorizo stew. But you can use semi-dried or dried/cured chorizo, too. You can also make the stew with mild chorizo (dolce).
- If you don't have Spanish chorizo, you can substitute it with cabanossi, a dry, smoked sausage, or Italian sausages or bratwurst. You could even use wieners or frankfurters if that’s all you have; while the flavor will be different, the stew will still be hearty and delicious. Try this Hot Dog Pasta, too.
Lentils: I use brown lentils, but green lentils also work well in this recipe. Be sure to check the package instructions for the cooking time and test the lentils before you stop cooking. They should be tender but not mushy.
- Red lentils are not suitable for this recipe, as they cook faster and will disintegrate in the stew if used. Stick to brown or green lentils for the best texture. If you only have red lentils, try this delicious Lebanese Lentil Soup instead.
Paprika powder: While Spanish paprika is preferred, it’s not mandatory. What’s more important is the spiciness of the sausage. If you're using spicy sausage, opt for sweet smoked paprika instead of hot paprika to avoid making the dish too spicy. This Hummus without Garlic is also made with lots of paprika.
Garlic: Unlike most recipes, I add the grated garlic at the end of the cooking time to boost the garlic flavor in the stew.
See the recipe card for complete information on ingredients and quantities.
How to make lentil and chorizo stew?
Step #1: Brown the sliced chorizo, then remove it from the pot.
Step #2: Sauté the onions until translucent; add carrots and then the spices.
Step #3: Add lentils, bay leaves, and broth.
Step #4: Simmer the stew until the lentils are tender. Check!
Step #5: Partially blend the stew with an immersion blender, not too much.
Step #6: Add garlic, adjust the taste, and serve as suggested below.
Good to know!
Fat: The type of sausage you choose affects the amount of rendered fat; some sausages release more fat than others. If there’s too much fat in the pot after browning the sausage, pour some of it off, leaving just 1-2 tablespoons to sauté the onions and carrots.
Use the right lentils: Brown or green lentils work best for this stew. Avoid red lentils, as they cook too quickly and will break down. Always test the lentils before you stop cooking them. They should be tender but not mushy.
Control the broth: If the stew looks too dry, add more broth. If it’s too soupy, remove the lid in the last few minutes of cooking to thicken it.
Store and reheat
Refrigerator: Once the chorizo and lentil stew has cooled completely, store it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.
You can freeze the stew for up to 3 months. Make sure to cool the stew fully before transferring it to a freezer-safe container or bag.
When you're ready to reheat, you may need to add a little broth or water if the stew has thickened during storage. Simply warm it on the stove or in the microwave until heated through.
Serving suggestions
Serve the lentil chorizo stew with crusty bread, plenty of parsley, and a drizzle of olive oil. For extra creaminess and flavor, top the hot stew with diced goat cheese just before serving, gently folding it in to let it melt slightly.
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📖 Recipe
Lentil and Chorizo Stew
Equipment
- Dutch oven or another thick-bottomed large pot
- Fine-meshed sieve
- Immersion blender
Ingredients
- 1 ⅓ cup brown or green lentils
- 10.5 oz chorizo Notes 1, 2
- 1 tablespoon olive oil
- 1 large onion finely chopped
- 2 medium carrots diced
- 1 teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon sweet paprika preferably Spanish
- ¼ teaspoon smoked paprika preferably Spanish, Note 2
- 2 bay leaves
- 3 ⅓ cups vegetable broth a bit more if required
- 2 large garlic cloves grated
- 1 teaspoon balsamic vinegar
- fine sea salt and ground black pepper to taste
- 1 small bunch of parsley
Instructions
- Lentils: Rinse them well in a fine-meshed sieve and let them drain.1 ⅓ cup brown or green lentils
- Chorizo: Cut it into rounds. Heat the oil in the pot and brown and crisp the chorizo pieces on medium heat on both sides. This will take about 5 minutes if using fresh chorizo and 2-3 minutes if using semi-dried or dried sausage. Remove with a slotted spoon and set aside. If too much fat is rendered in the pot, pour out most of it, leaving just 1-2 tablespoons behind (Note 4).10.5 oz chorizo + 1 tablespoon olive oil
- Sauté vegetables: Add the chopped onions to the pot. Cook it on medium-low heat, scraping the browned bits from the bottom of the pan for about 3 minutes or until translucent. Add the carrots and sauté for another 2 minutes. Add all the spices and stir for about 30 seconds.1 large onion + 2 medium carrots + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 1 teaspoon thyme + ½ teaspoon rosemary + ½ teaspoon sweet paprika + ¼ teaspoon smoked paprika
- Simmer lentil stew: Add lentils, bay leaves, and broth. Bring to a boil, cover the pot with a small crack open, and simmer on medium-low heat, occasionally stirring, until the lentils are tender. This should take 25-30 minutes, but check the package instructions and the lentils before stopping the cooking process. Add more broth if the stew seems dry during cooking. If the stew looks too soupy, remove the lid during the last 5-7 minutes of cooking to let it thicken.2 bay leaves + 3 ⅓ cups vegetable broth
- Partially blend the lentil stew with an immersion blender. Blend just enough to thicken the stew slightly, but leave most of the lentils and vegetables intact for texture.
- Flavor: Add the grated garlic and simmer the stew for another 2 minutes, frequently stirring. Stir in the balsamic vinegar and salt and pepper to taste. Add the parsley.2 large garlic cloves + 1 teaspoon balsamic vinegar + 1 small bunch of parsley
- Serving suggestions: Serve the lentil stew with crusty bread on the side. Drizzle olive oil over the stew and add diced goat cheese on top, if you like, for extra flavor and creaminess.
Notes
- Chorizo: I used fresh Spanish chorizo - 10.5 oz (300 g) was 3 small ones. However, you can also use semi-dried or dried/cured chorizo. Mine was spicy (picante), but a mild one (dulce) works just as well; use it according to your taste.
- Substitutes: You can use another flavorful sausage if you don’t have Spanish chorizo. Try a dry, smoked sausage like cabanossi or a fresh one like Italian sausage or bratwurst.
- Smoked paprika: If using spicy chorizo, you might want to choose sweet smoked paprika instead of hot so the dish doesn’t get too spicy.
- Rendered fat: The amount of rendered fat varies depending on the type of sausage you use; some sausages release more fat, while others release less.
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