Easy Chorizo and Lentil Stew with Potatoes (Lentejas)
Hearty, flavor-packed, and budget-friendly, this easy chorizo and lentil stew with potatoes (lentejas) is a classic Spanish dish that sticks to your ribs in the best way possible. You can also easily double it to feed a hungry crowd.
Recipe Mood: Feel-Good Comfort
Indulgence Level: Low
Effort Level: Easy
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Similar to my story behind this Tuscan onion soup with poached egg recipe, I used to make a nourishing stew for myself by tossing together a medley of lentils, potatoes, and chorizo. Creating it on a whim, I had no idea I was—sort of—making a classic Spanish recipe, which has now become this easy chorizo and lentil stew with potatoes (lentejas).
I say “sort of” because I didn’t add essentials like bay leaves, red wine vinegar, and smoked paprika, typically found in lentejas. I just threw together what I had without realizing I was making a rudimentary version of a well-known (if not to me) Spanish stew.
Speaking of stew, you may see around the internet that lentejas is often prepared as both a stew and a soup. Yours truly prefers the latter—a stick-to-your-ribs, thick, and hearty one at that. Less liquid = more swoon-worthy spoonfuls.
It was when I was working to turn my humble “creation” into a recipe that I discovered lentejas and decided to make my version of it. This is perhaps a slightly dressed-down—but no less flavorful—iteration, but feel free to gussy it up with some carrots, celery, and bell peppers. You can’t go wrong.
Why You’ll Love This Easy Chorizo and Lentil Stew with Potatoes (Lentejas)
Nutritious and balanced: Packed with protein and fiber, this stew is a comforting meal that still feels good to eat.
One-pot convenience: Everything cooks together in a single pot, making cleanup simple and weeknight prep easy.
Rich, smoky flavor: The combination of Spanish chorizo, smoked paprika, and tomato paste gives this stew a deep, savory bite.
Key Ingredients
- Smoked Paprika: This enhances the smokiness of the chorizo.
- Red Wine Vinegar: A splash helps elevate the other key ingredients.
- Tomato Paste: This adds a richer savoriness to the stew.
See the recipe card below for more information on ingredients and quantities.
How to Make This Recipe
- Heat olive oil: Heat in a large pot over medium-low to medium heat.
- Add chorizo and potatoes: Cook for about 3 minutes, stirring frequently.
- Add garlic and onions: Cook 2 more minutes until chorizo is browned and potatoes are golden.
- Stir in tomato paste: Cook for 30 seconds to 1 minute, stirring constantly to caramelize.
- Add smoked paprika and vinegar: Stir in smoked paprika, then red wine vinegar. Stir for 15 seconds.
- Pour in chicken stock: Bring to a boil.
- Add lentils and seasonings: Stir in lentils, bay leaves, salt, and pepper. Reduce to a simmer, cover, and cook for 20–25 minutes, stirring occasionally.
- Simmer uncovered: Partially remove the lid and cook 10–15 minutes more to thicken.
- Ladle into bowls: Garnish with parsley if desired and enjoy.
Pro Tips
Use lid strategically: Covering the pot during the first part of simmering helps the lentils cook evenly, while uncovering it later concentrates the flavors and thickens the stew.
Add potatoes to pan along with chorizo: This gives the potatoes a chance to cook for longer before adding the liquid, which helps them develop color and absorb the deliciousness of the chorizo.
Variations & Substitutions
-Add some diced celery, carrots, and bell pepper for more nutrients, color, and texture.
-Substitute the green lentils with the brown ones.
-This stew is moderately spicy, but add a pinch of red pepper flakes for extra heat.
-You can use chicken broth instead of stock. If you can’t find a low-sodium version of either, add less salt than what the recipe calls for, and you can increase it from there.
-Use Yukon Gold potatoes instead of yellow potatoes.
-Add more liquid for a soupier version, but you may need to increase some of the other ingredients, particularly the salt, red wine vinegar, and smoked paprika, to balance out the flavors.
Recipe FAQs
Red lentils cook too quickly and would be too mushy for this soup. Green or brown lentils are more robust and better for this hearty stew.
There’s no need to. They’re cut small enough that they cook through fully when the stew is finished, and they absorb lots of flavor when you cook them with the chorizo.
Any large pot will work fine, but I recommend a Dutch oven above all else. They retain and distribute heat well and, IMHO, make stews and soups always taste better.
I don’t recommend using russets because they tend to fall apart due to their high starch, low moisture content. Medium- to low-starch potatoes are best, such as yellow potatoes or Yukon Gold.
Storage
Refrigerator: Store in the fridge in an airtight container for up to 3 days.
Freezer: Freeze in a freezer-safe container or freezer bag for up to 2 months.
Reheat: Defrost in the refrigerator first, then reheat on the stovetop or in the microwave.
More One-Pot Recipes
- Roasted cauliflower and chickpea stew
- Lentil soup
- Tuscan onion soup with poached egg
- Cozy Swiss chard soup with chorizo
- Best recipe for mushroom and barley soup
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Easy Chorizo and Lentil Stew with Potatoes (Lentejas)
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 links Spanish chorizo 3-4 ounces each, casings removed, cut into ¼" pieces
- 1 and ½ cups yellow potatoes skin-on, cut into ½" to 1" cubes
- 4 garlic cloves peeled and minced
- ¼ cup yellow onion peeled and diced
- 2 tablespoons tomato paste (Note 1)
- ½ teaspoon smoked paprika
- 1 tablespoon red wine vinegar
- 5 cups low-sodium chicken stock
- 1 cup green lentils rinsed
- 2 bay leaves
- ½ teaspoon kosher salt
- Ground black pepper
- Handful Italian flat-leaf parsley minced (optional)
Instructions
- Heat the olive oil in a large pot on medium-low to medium heat. Add the chorizo and potatoes, and cook for about 3 minutes, stirring frequently. Add the garlic and onions and cook for 2 minutes, until the chorizo browns slightly and the potatoes get some nice color. Stir often so the garlic and onion don't darken too much.
- Stir in the tomato paste and cook for 30 seconds to 1 minute, stirring constantly so it caramelizes. Add the smoked paprika, and give it a quick stir. Pour in the red wine vinegar, and stir everything for about 15 seconds.
- Pour in the stock and bring to a boil. Add the lentils, bay leaves, salt, and pepper and reduce to a simmer. Cover the pot and cook for 20-25 minutes, stirring occasionally. Partially remove the lid, cook for 10-15 minutes more. This will allow some liquid to evaporate and the stew to thicken.
- Ladle the stew into bowls and garnish with the parsley, if desired. Enjoy!
This stew tastes divine, and it’s super easy to prepare and cook.