Lentejas con Chorizo y Morcilla (Spanish Lentil Stew)
Why this recipe works
- Layered savoury base: Onion, carrot, garlic, smoked paprika and tomato passata build depth before the lentils are added.
- Gentle simmering: Cooking the lentils at a steady simmer keeps them tender while helping the broth thicken naturally.
- Reheats well: The lentils continue to absorb flavour as they sit, and the stew can be loosened with a splash of water when reheated.
Get the most out of this recipe
Ingredient notes
- Use lentils that hold their shape: Green lentils are well suited to this stew because they become tender without collapsing too quickly.
- Smoked paprika sets the tone: Smoked paprika gives the broth its distinctive Spanish-style depth; sweet paprika makes the stew milder and less smoky.
- Chorizo and morcilla bring richness: Spanish chorizo adds smoky fat and spice, while morcilla gives the stew a deeper, more rounded savoury flavour.
Common mistakes
- Avoid a hard boil: A rapid boil can split the lentils and make the broth heavy; keep the stew at a gentle simmer.
- Do not add the sausages too early: Stirring in the chorizo and morcilla near the end warms them through while preserving their juicy texture.
- Adjust the broth as it thickens: Lentils absorb liquid as they cook, so add a splash of water if the stew becomes too thick before they are tender.
Make-ahead tips
- Good for batch cooking: Cool the stew completely, then refrigerate in a sealed container for up to 3 days.
- Freeze in portions: The stew freezes well for up to 3 months; defrost overnight in the fridge before reheating.
- Reheat gently: Warm over a low heat until piping hot, adding a splash of water if the lentils have thickened in storage.
Authenticity notes
- A home-style Spanish stew: Lentejas are commonly made as a simple, hearty lentil stew, with cured sausages and vegetables adding flavour to the pot.
- Texture varies by household: Some versions are brothy, while others are cooked down until thick and spoonable; both styles suit this dish.
Equipment you'll need
Ingredients
Instructions
- Heat the olive oil in a large pot over a medium heat. Add the onion and carrots with a pinch of the salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
- Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant. Pour in the tomato passata and cook for 2 minutes, stirring to combine.
- Add the lentils, bay leaves, water, remaining salt and the black pepper. Bring to the boil, then reduce to a gentle simmer and cook for 45 to 55 minutes, stirring occasionally, until the lentils are tender and the stew is thickened.
- While the lentils simmer, slice the chorizo and morcilla into thick rounds. In the last 5 minutes of cooking, stir them through the stew just to warm through so they stay juicy.
Recipe notes
Tips
- If the stew thickens too much as it simmers, loosen it with a splash of water and bring it back to a gentle simmer.
- For the best texture, keep the stew at a steady, gentle simmer rather than a rapid boil so the lentils stay intact.
Substitutions
- Replace Tomato passata with canned crushed tomatoes for a chunkier texture.
- Replace Smoked paprika with sweet paprika for a milder, less smoky flavour.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently in a saucepan over a low heat, adding a splash of water if needed, until piping hot. Freeze in portions for up to 3 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 15min (20min active)
- Difficulty: Easy
- Cuisine: Spanish
-
Allergens:
Gluten
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