Lentil and Chorizo Stew

This lentil and chorizo stew is made with simple ingredients like lentils, sausage, and vegetables. It’s easy to make, filling, flavorful, and perfect for cozy meals.

Course Main Course

Cuisine Spanish

Prep Time 20

Cook Time 50

Servings servings

Calories 516kcal

Author Adina

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

US - EU

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.

Nutrition