Spanish Lentil Stew with Chorizo

• 400g brown lentils
• 150g smoked chorizo
• 1 onion
• 2 carrots
• 2 tomatoes
• 4 garlic cloves
• 1 green pepper
• 1 bay leaf
• sweet paprika
• olive oil
• salt

👨‍🍳 Step-by-step instructions

1. 1

   Sauté the onion, carrot, garlic and green pepper in olive oil until soft.

2. 2

   Add the paprika and tomato. Cook for 10 minutes.

3. 3

   Add the lentils (no soaking needed for brown lentils), chorizo, bay leaf and water to cover.

4. 4

   Simmer over medium heat for 35-40 minutes until the lentils are tender. Season with salt.

5. 5

   For a thicker consistency, crush a few lentils against the side of the pot.

💡 Chef's tip

Pardina lentils are best for stew: no soaking needed and they hold their shape. Add salt only at the end — early salting toughens the skins. A splash of sherry vinegar at the table lifts the whole bowl.

📝 Our take

Lentil stew with chorizo needs no intellectual defence. The chorizo contributes the fat and smoked paprika that stain the broth that characteristic orange colour. The key is pardina lentils — they do not disintegrate — and a sofrito cooked properly before the water goes in. The result is always exactly what you hoped for.

🍷 Wine & food pairing

A young Rioja or Ribera del Duero red with enough acidity to cut through the chorizo fat. A glass of cold water and rye bread for dipping also do the job.

Suggested wine: Tempranillo joven de Castilla o Mencía