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    Home » Recipes » Grains & Legumes

    Published: Nov 4, 2012 · Updated: Sep 10, 2020 by Paula Montenegro
    Income from ads and affiliate links40 Comments

    Lentil and Chorizo Stew

    104 shares
    Jump to Recipe

    This is hands down, the best lentil and chorizo stew you ever had! And my favorite way to beat the cold. Super flavorful with bacon and veggies, it tastes even better the next day and freezes wonderfully!

    Table of Contents show
    Main ingredients
    Different types of lentils
    Best tip
    Lentil and Chorizo Stew
    Ingredients

    Yellow bowl with Lentil stew, silver spoon, vegetables in background

    I might be the only person eating a hearty winter stew when it's 32ºC / 90ºF outside.

    Was it worth it? Absolutely!

    The final version of this fantastic lentil stew came together the last few years, tweaking this and that until I found the right combination of spice, vegetables, type of chorizo, bacon, amount of tomato and lentils.

    It was originally given to me by a new friend, after eating it at her house. Greedy me would've taken the leftovers home, but since it was my first time at her house, I politely asked for the recipe.

    This is a very traditional dish here, and as such, there are endless variations, everyone has their favorite and every house has the perfect recipe. Today you'll have to settle for mine.

     

    Orange bowl of Lentil Stew with a spoon, wooden table

    It all started years ago.

    First, because I simply love lentils, and second because I have an on-again, off-again iron deficiency which compels me to eat meat and things like lentils, spinach, blood sausage.

    It's the way to keep the levels normal and avoid that slump bordering depression that happens when your blood doesn't have enough iron. If you ever experienced this you're nodding and if you haven't you're lucky and go on with your life.

    Make this stew simply because it's amazing and soul-filling. It has chorizo and bacon, did I mention that?

    Silver spoon full of Lentil Stew in an orange bowl

    Main ingredients

    • Sausage - it has to have what we here call red sausage, which is Spanish sausage in many countries. It has peppers and pork, a dark reddish color (hence the name), and a very particular flavor. Of course, any kind of sausage you like a lot will work I guess, but I don't know since I don't even bother making this recipe if I don't find red sausage.
    • Bacon - thick slices of bacon are diced or cut into strips and added to the lentil stew. The fats render while the pot simmers away and the flavor it lends is unique. It makes the stew rich and smoky.
    • Vegetables - we all agree carrots should be part of this recipe. I personally am a huge fan of adding sweet potato, a small one, but necessary to balance the fat and spiciness. Some don't agree. It's an either/or situation among my friends.

    That said, the rest is very simple, things like onion, canned tomatoes, smoked paprika, and a few more things.

    A pot with Lentil Stew and a wooden spoon.

    Different types of lentils

    Dry lentils - they need to be soaked in cool water for several hours before boiling them. Otherwise, they take forever and never quite soften as they should. I like to do this with regular brown lentils.

      • Canned brown lentils - there are different types and none are really good for a lentil stew since they need to cook together with the rest of the ingredients for a while and they tend to turn mushy and many may disintegrate.
      • Quick-cooking brown lentils - they are my first option, a compromise between the two types mentioned above. They cook well with the rest of the ingredients, and the flavor is deepened by the broth and fats, but they keep their bite when the lentil stew is done.

    Names may vary in each country, but you should not use yellow or orange lentils (the ones labeled Turkish) as they cook too quickly. So go for the sturdy, old-fashioned lentil.

    Three colored bowls of Lentil Stew, wooden table, silver spoons

    Best tip

    My top advice when it comes to lentil stew: Eat it the next day

    Stews, in general, are usually better the next day, or even the day after the next. I like to take it even further by cooking it until it's just done until the lentils are almost al dente.

    I then leave the whole thing to cool in the pot until the next day, and I cook it again for half an hour or more, depending on how I want the lentils.

    • That overnight rest deepens the flavor as only time can. They become friends and exchange subtleties until the flavor is perfect. This is especially important with the chorizo and the bacon. They will lose some of their fat slowly and it will become part of the juices. Simply wonderful.

    And lentil stew can be frozen. So keep a few containers with the right servings and enjoy it any time you want!

    Orange bowl with serving of Lentil Stew on wooden board

    Other recipes you might like:
    2-ingredient Lentil and Butternut Squash Soup
    Pastel Azteca
    Easy Baked Macaroni and 3 Cheeses
    Leek and Potato Soup

    Let me know if you make this recipe! I’d love to hear what you think about it.
    Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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    LENTIL AND CHORIZO STEW

    Lentil and Chorizo Stew

    ★★★★★ 5 from 1 reviews
    • Author: Paula Montenegro
    • Prep Time: 30
    • Cook Time: 40
    • Total Time: 1 hour 10 minutes
    • Yield: 6 servings 1x
    • Category: Main dish
    • Method: Cooking
    • Cuisine: International
    Print Recipe
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    Description

    This is hands down, the best lentil and chorizo stew you ever had! 
    Super flavorful with bacon and veggies, it tastes even better the next day and freezes wonderfully!


    Ingredients

    Scale
    • 3 tablespoons canola oil
    • 1 medium onion (finely chopped)
    • ½ small red pepper (seeded and finely chopped)
    • ½ cup chopped celery stalks
    • 1 medium carrot (peeled and finely chopped)
    • About 4 cups veal broth
    • 2 cups lentils
    • 1 ½ cups canned tomatoes (chopped with juice)
    • 4 oz. bacon (coarsely chopped)
    • 4 oz. red or spanish chorizo (coarsely chopped)
    • 1 tablespoon smoked paprika
    • Salt and freshly ground black pepper
    • Chopped parsley (for garnish)

    Instructions

    1. In a large pot with lid, heat oil and sweat onion, pepper and celery. Don't brown. Add salt and pepper, carrots and 2 cups broth, and cook, partially covered for 10 minutes over low heat.
    2. Add 1 more cup broth, lentils, and tomatoes and cook, covered, for 30 minutes.
    3. While this is cooking, in a small skillet cook chorizo and bacon for 2 or 3 minutes, until they are a bit brown and have released some fat.
    4. Add them to the pot together with the paprika and another cup of broth. Keep on cooking everything for the thirty minutes specified before.
    5. Check to see if the lentils are cooked. Add more broth if necessary, check seasonings and cook more time if the lentils need it.
    6. Laddle into bowls, sprinkle with chopped parsley and serve.
    7. Or better yet, let it stand until the next day, reheat it and eat it.

    Notes

    Lentils: don't use quick-cooking lentils as they will probably disintegrate before the rest of the ingredients are done.

    My best advice when it comes to lentil stew: Eat it the next day

    I cook it until it's just done until the lentils are almost al dente.  I then leave the whole thing to cool in the pot until the next day, and I cook it again for half an hour or more, depending on how I want the lentils.

    That overnight rest deepens the flavor as only time can. They become friends and exchange subtleties until the flavor is perfect. This is especially important with the chorizo and the bacon. They will lose some of their fat slowly and it will become part of the juices. Simply wonderful.

    And lentil stew can be frozen. So keep a few containers with the right servings and enjoy it any time you want!

    Keywords: lentil stew, lentil chorizo stew

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. SMum says

      January 17, 2018 at 11:02 pm

      I made this tonight and it was so yummy on a cold day. The chorizo was a little on the spicy side (even though it was supposed to be mild) so we toned it down with a dollop of sour cream or a bit of goat cheese.

      ★★★★★

      Reply
      • Paula Montenegro says

        January 19, 2018 at 12:53 pm

        So glad you liked it! The sour cream sounds perfect!

        Reply
    2. Christian Halfmann says

      November 25, 2012 at 9:07 pm

      What a lovely dish! That's something I would like to have tomorrow for dinner ...

      Reply
    3. Anne @ Webicurean says

      November 12, 2012 at 1:20 am

      Love lentils, so I'm always happy to come across new recipes!

      Reply
    4. Coombe Mill says

      November 09, 2012 at 1:08 am

      Totally delicious, my kind of food!

      Reply
    5. Cindys Recipes and Writings says

      November 08, 2012 at 2:25 am

      I love lentils! Thanks for another lentil recipe!

      Reply
    6. Alaiyo Kiasi says

      November 06, 2012 at 9:37 pm

      This is a beautiful stew--and lovely photos as well.

      Reply
    7. Jennie @themessybakerblog says

      November 05, 2012 at 5:27 pm

      Paula, this stew looks amazing! Did I hear bacon? Yum! Your photos are gorgeous. I hope it cools down for you soon.

      Reply
    8. CrispyBitsnBurntEnds says

      November 05, 2012 at 3:41 pm

      oh wow! This soup looks too good. I wish I can get my hands on some good chorizo. All I found were packaged ones and they don't look that great. How I would love to get some fresh chorizo. Yummy!

      Reply
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