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Lentils with Vegan Chorizo and Smoked Paprika

Name: Lentils with Vegan Chorizo and Smoked Paprika
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇪🇸 España
Ingredients: 300g brown lentils; 200g vegan chorizo cubes; 1 medium onion, chopped; 2 red bell peppers, seeded and sliced; 2 vegan chorizo; 1 smoked paprika; 1 bay leaf; 1 ground black pepper; 1 coarse salt; 600ml water; 2 tablespoons extra virgin olive oil

📍 🇪🇸 España

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

When the pot starts to bubble, the aroma of smoked paprika spreads throughout the kitchen, making the knife pause to observe. The lentils, already at the right tenderness, embrace the broth, absorbing every spice note. The vegan chorizo, with its thick cut and reddish color, provides a texture reminiscent of traditional sausage, but without the animal.

This lentils with vegan chorizo and smoked paprika recipe is the perfect dish for home‑cooking lovers seeking a meat‑free option without sacrificing flavor. The smoked paprika, with its intense character, pairs with the natural sweetness of the lentils, creating a contrast that wins over the palate. The vegan chorizo, made from plant protein and spices, adds that “meaty” sensation many miss when they become vegetarian.

To prepare this stew, first sauté onion, garlic and smoked paprika in olive oil until the onion is translucent. Add the washed lentils and vegetable broth, letting the mixture simmer for 25 minutes. When the lentils are tender, add the sliced vegan chorizo and cook over medium heat until the sausage is lightly browned. Adjust seasoning with salt, pepper and a splash of apple cider vinegar to enhance the flavors.

Serve hot, accompanied by a slice of crunchy bread or a fresh salad. If you want an extra touch, sprinkle a little chopped parsley before serving. This recipe is not only delicious but also nutritious: lentils provide plant protein, fiber and iron, while the vegan chorizo adds a texture that makes the dish comforting without compromising the diet.

In Spanish cuisine, legume stews are a classic that suits all ages. Adding vegan chorizo not only modernizes the dish but also makes it accessible to those seeking more sustainable options. There is no doubt that this dish will be a success on any table, whether for a family dinner or to share at a gathering with friends.

🛒 Ingredients

4 servings

300g brown lentils
200g vegan chorizo cubes
1 medium onion, chopped
2 red bell peppers, seeded and sliced
2 vegan chorizo
1 smoked paprika
1 bay leaf
1 ground black pepper
1 coarse salt
600ml water
2 tablespoons extra virgin olive oil

👨‍🍳 Step-by-step instructions

Step 1: In the pressure cooker, heat the oil to 190 °C. Add the onion and sauté for 3 minutes without stirring, so it browns evenly and the Maillard reaction develops, deepening the flavor.
Step 2: Add the vegan chorizo and smoked paprika; cook for 2 minutes. The paprika releases, leaving an intense aroma.
Step 3: Add the lentils, peppers, bay leaf, salt and pepper. Mix well.
Step 4: Pour in the water, seal and program 15 minutes at high pressure. This time ensures the lentils soften without losing shape or texture.
Step 5: When finished, let the pressure release naturally for 10 minutes, then open the lid. Stir and adjust salt.
Step 6: Serve hot, accompanied by a drizzle of olive oil and, if desired, a sprinkle of chopped parsley for a fresh contrast.

💡 Chef's tip

To prevent the lentils from becoming gummy, avoid overloading them with water. The exact ratio of 600 ml guarantees even cooking and a rich broth.

Lentils with Vegan Chorizo and Smoked Paprika

🛒 Ingredients

👨‍🍳 Step-by-step instructions

💡 Chef's tip

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