Slow-Cooked Spanish Lentil and Chorizo Stew
A hearty stew combining earthy lentils and smoky chorizo, slowly simmered with vegetables and Spanish spices for deep flavor. This spanish ready in about 65 minutes pairs olive oil, diced Spanish chorizo, medium, diced carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 tbsp olive oil
- 150 g, diced Spanish chorizo
- 2 medium, diced carrot
- 2, diced celery stalks
- 1 large, chopped onion
- 3, minced garlic cloves
- 1 cup, rinsed brown lentils
- 4 cups chicken or vegetable broth
- 1 cup canned diced tomatoes
- 1 tsp smoked paprika
- 1 bay leaf
- to taste salt
- to taste black pepper
- 2 tbsp, chopped fresh parsley
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 150 g diced Spanish chorizo and cook for 4 minutes until it starts to brown and release oils.
- Step 2: Add 1 large chopped onion, 2 diced carrots, 2 diced celery stalks, and 3 minced garlic cloves; sauté for 6-7 minutes until vegetables are softened and fragrant.
- Step 3: Stir in 1 tsp smoked paprika, then add 1 cup rinsed brown lentils, 4 cups chicken or vegetable broth, 1 cup canned diced tomatoes, and 1 bay leaf. Season with salt and black pepper to taste.
- Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 40-45 minutes until lentils are tender and stew thickens.
- Step 5: Discard bay leaf, sprinkle 2 tbsp chopped fresh parsley on top, and serve warm with crusty bread.
Frequently asked questions
How long does Slow-Cooked Spanish Lentil and Chorizo Stew take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Spanish Lentil and Chorizo Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Spanish Lentil and Chorizo Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Spanish Lentil and Chorizo Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Spanish Lentil and Chorizo Stew?
Spanish spanish like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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