Slow-Simmered Spanish Lentil and Chorizo Stew

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty and warming stew combining earthy lentils with spicy Spanish chorizo and aromatic smoked paprika. This Spanish-inspired soup recipe, ready in about 65 minutes, pairs brown lentils, Spanish chorizo, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 cup, rinsed brown lentils
• 150 g, diced Spanish chorizo
• 2 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 3 cloves, minced garlic cloves
• 1 tbsp smoked paprika
• 1 cup diced tomatoes (canned)
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 150 g diced Spanish chorizo and cook 4 minutes until the fat renders and edges are browned.
2. Step 2: Add 1 diced medium yellow onion and 2 diced medium carrots to the pot, sautéing for 6 minutes until softened. Stir in 3 minced garlic cloves and 1 tbsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed brown lentils, 1 cup canned diced tomatoes, 4 cups vegetable broth, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp black pepper. Stir to combine and bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer gently for 35-40 minutes until lentils are tender and stew thickens. Remove bay leaf.
5. Step 5: Stir in 2 tbsp chopped fresh parsley, adjust seasoning, and serve warm with crusty bread.