Spanish Style Chorizo and Lentil Stew

There is nothing better than fresh Chorizo sausage.  It is luscious and juicy and spicy – we love them.  The dried ones are great for pasta or pizza but the fresh ones are divine as part of a tapas meal or in this instance a stew… The addition of paprika and coriander powder gives the lentils a depth of flavour that is surprisingly robust and this goes perfectly with the roasted sausages and vegetables…

Just throw the lentils into a pot and simmer away.  At the same time throw all your vegetables and the sausages into a roasting pan then add them together at the end.  Nothing could more simple than that…

Get your lentils going in a large pot…

Spanish Chorizo & Lentil Stew 2Throw your vegetables and sausages into a roasting pan and roast in the oven

Spanish Chorizo & Lentil StewThe end result – a delicious bowl of spicy stew – yum!

Spanish Chorizo & Lentil Stew 3


150g puy lentils


3 fresh chorizo

2 potatoes

2 onions

1 bulb garlic

2 tablespoons mild paprika

2-4 red capsicums seeded and inner ribs removed

1 carrot, sliced thinly

1 large can tomatoes

3 tablespoons olive oil

2 tablespoons coriander powder

3 bay leaves

1 tablespoon sugar

Parsley or coriander to garnish

Salt & pepper


In a pot add puy lentils, water, thinly sliced carrot, bay leaves, coriander and smoked paprika and bring to the boil.

Reduce to a low heat and simmer for 40 minutes.

Add in the tomatoes after around 30 minutes

Add in the sugar (this takes the acidity from the tomatoes)

In the meantime quarter the potatoes and onions and slice the bottom off the bulb of garlic (don’t bother peeling).

Add them all to a roasting dish along with the chorizo

Drizzle of the olive oil with a generous amount of salt and pepper and roast for 30-40 minutes or until tender

Take the roast vegetables out of the oven and roughly dice.

Squeeze the garlic out of its casing straight into the lentil pot.

Adjust the water in the lentil pot accordingly if mixture is too thick

Cut the chorizo into diagonal slices and add along with the vegetables to the lentil pot.

Make sure you pour in all of the cooking juices and oil from the roasting dish – this will hold a lot of the flavour from the chorizo and add the fat that is needed in the stew.

Adjust seasoning adding salt & pepper if required

Stir though a good handful of parsley or coriander and sprinkle some on top for garnish

Serve with sourdough toast, couscous or rice.


Bon Appetit!   🙂


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