Slow-Cooked Spanish Lentil and Chorizo Stew

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A hearty stew combining earthy lentils and smoky chorizo, slowly simmered with vegetables and Spanish spices for deep flavor. This Spanish recipe, ready in about 65 minutes, pairs olive oil, Spanish chorizo, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Discard bay leaf, sprinkle 2 tbsp chopped fresh parsley on top, and serve warm with crusty bread.