At a glance: Prep 15 min · Cook 55 min · Total 70 min · Serves 6 · Difficulty: easy
Lentejas estofadas is Spain’s everyday lentil stew: brown lentils simmered with chorizo, onion, pepper, carrot, garlic and sweet smoked paprika until the broth turns silky and deep red. It is a one-pot meal that needs no soaking, feeds a crowd for little money and tastes even better the next day. The chorizo does most of the flavor work, so choose a good one.
Ingredients
- 1 lb (about 2¼ cups) dried brown or green lentils (Spanish pardina lentils if you can find them), rinsed and picked over
- 7.4 oz Spanish cooking chorizo, such as the Goikoa Chorizo Sarta for cooking, sliced into ½ inch rounds
- 3 tbsp extra virgin olive oil, such as Palacio de los Olivos Picual
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 medium carrots, diced
- 4 garlic cloves, minced
- 1 ripe tomato, grated or finely chopped (or 3 tbsp tomato purée)
- 1 tsp sweet smoked paprika (pimentón dulce de la Vera)
- 2 bay leaves
- 1 medium potato, peeled and cut into ¾ inch cubes
- 6 cups water or low-sodium chicken stock
- 1 to 2 tsp salt, to taste
- Optional: 3 oz diced Serrano ham (tacos) or a piece of ham bone
Instructions
- Rinse the lentils. Place in a bowl of cold water, pick out any stones and drain. Lentils do not need to be soaked.
- Start the sofrito. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, green pepper and carrot with a pinch of salt. Cook for 8 minutes, stirring, until soft but not browned.
- Add the chorizo. Stir in the chorizo slices and cook for 3 minutes until they release their red oil and start to color. Add the garlic and cook for 30 seconds.
- Add the tomato and paprika. Stir in the tomato and cook for 2 minutes until it darkens. Remove the pot from the heat for a moment, add the paprika and stir for 15 seconds. Paprika burns easily, and burnt paprika is bitter. Return to the heat right away.
- Add the lentils and liquid. Add the lentils, bay leaves, and optional Serrano ham or bone. Pour in 6 cups of water or stock. Bring to a boil, then reduce to a gentle simmer.
- Simmer. Cook uncovered or partly covered for 25 minutes, skimming foam if needed. Add the potato and continue to simmer for 20 to 25 minutes more, until the lentils and potato are tender. Lentil cooking time varies with age and variety, so taste for doneness.
- Adjust. If the stew is too thin, simmer a few minutes more. If too thick, add a splash of hot water. Season with salt (chorizo and ham are salty, so taste first).
- Rest. Turn off the heat, remove the bay leaves and let the stew rest 10 minutes. It thickens as it sits. Serve in deep bowls with a drizzle of olive oil.
Tips
- Add salt late. Salt the sofrito lightly and season at the end. Chorizo adds salt as it cooks.
- Do not boil hard. A gentle simmer keeps the lentils whole. Hard boiling splits them.
- Use good chorizo. For cooking, a semi-cured “for cooking” chorizo gives flavor without much heat. If you want more kick, use a spicy chorizo or add ¼ tsp hot paprika.
- Make it better the next day. Lentils absorb liquid as they sit. When reheating, add a splash of water.
- Finish with olive oil. A thin thread of robust extra virgin olive oil on top wakes up the bowl.
- Use the ham bone. A bone from a finished jamón is a classic Spanish addition. See our guide on how to carve a jamón for what to do with it.
Variations
- Vegetarian: skip the chorizo, double the paprika and add a halved head of garlic and a splash of sherry vinegar.
- With rice: stir in ½ cup of rice for the last 15 minutes for a thicker stew.
- With morcilla: add sliced Spanish blood sausage in the last 10 minutes.
- Spicier: add a dried chili or a pinch of cayenne with the paprika.
Serving and storage
Serve with crusty bread and a simple salad. Lentejas are traditionally a winter dish. Leftovers keep in the refrigerator for 4 days or freeze for up to 3 months.
Quick FAQ
Do I need to soak the lentils?
No. Brown and green lentils cook without soaking. Rinse and sort them, then simmer.
Which lentils are best for Spanish stew?
Spanish pardina lentils are classic because they hold their shape. Regular brown or green lentils work well too. Avoid red lentils, which fall apart.
Get the Spanish ingredients
Find cooking chorizo, olive oil and Serrano ham in our chorizo and embutidos, olive oil and Serrano ham collections.