Servings: 4 to 6

Despite its humble looks, this stew is full of bold flavors and is super satisfying. Serve it with crusty bread and a bottle of red wine, and you’re all set for a relaxing night.

Ingredients

1 Tbs. olive oil
1 medium yellow onion, chopped (about 1-1/2 cups)
1 cup sliced carrots (1/4 inch thick)
3/4 cup chopped celery
1-1/2 tsp. finely chopped garlic
1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
7 oz. cured chorizo, halved lengthwise, then sliced crosswise 1/2 inch thick (about 1-1/2 cups)
1/2 tsp. dried oregano
1/2 tsp. smoked paprika
1-1/2 cups pardina lentils, rinsed
1 14.5-oz. can diced tomatoes with their juice
Fine sea salt
1/2 cup chopped fresh cilantro; more for garnish
Freshly ground black pepper

Calories (kcal) : 470
Fat Calories (kcal): 140
Fat (g): 16
Saturated Fat (g): 5
Polyunsaturated Fat (g): 1.5
Monounsaturated Fat (g): 8
Cholesterol (mg): 30
Sodium (mg): 800
Carbohydrates (g): 60
Fiber (g): 13
Sugar (g): 7
Protein (g): 24

Preparation

Heat the oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the onion, carrots, celery, and garlic, and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Stir in the potato, chorizo, oregano, and paprika, and cook, stirring occasionally, for 1 minute. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook until the lentils are just tender, 20 to 25 minutes. Stir in the tomatoes and their juice, and 1/2 tsp. salt, and cook for another 5 minutes. Stir in the cilantro, season to taste with salt and pepper, and serve.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Ingredient Spotlight

IN THIS RECIPE
Onions
IN THIS RECIPE
Carrots
IN THIS RECIPE
Celery
FEATURED
Chinese Black Rice

Reviews

Rate or Review

Reviews (4 reviews)

carmen_hope | 03/03/2018
I loved this. Fairly simple to make and really delicious. It looks a little drab but tastes fantastic. I just used regular old brown lentils.
sharonforleo | 02/14/2018
Used the red lentils I had in the cupboard. Hard to get chorizo in the local market so I used linguica. In southern RI luinguica and chourico are easily available. Chourico is closer to chorizo, being a bit drier but I grabbed the wrong package. Linguica was quite good in this. Used Muir Glen fire roasted tomatoes because I had them. All very good and the final result was terrific. Our daughter is vegetarian and I think soyrizo would work really well in this recipe.
kmartin234 | 02/16/2017
I thought this was an excellent lentil recipe. I used the lentils I had in the pantry which were a mix of red and green. Also substituted andouille for the chorizo. Used butternut squash rather than potatoes and crushed tomatoes. None of these substitutions would have affected the flavor significantly I don't think.
Megann | 01/28/2017
This was fine. I love chorizo and the classic Spanish lentil stew, so I was excited about this. I enjoyed it but I just never felt like going back for leftovers. We might make it again.

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Spanish Pardina Lentil and Chorizo Stew
Yield: 4 to 6 servings
Cuisine: Mediterranean
Ingredients: 1 Tbs. olive oil; 1 medium yellow onion, chopped (about 1-1/2 cups); 1 cup sliced carrots (1/4 inch thick); 3/4 cup chopped celery; 1-1/2 tsp. finely chopped garlic; 1-1/2 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces; 7 oz. cured chorizo, halved lengthwise, then sliced crosswise 1/2 inch thick (about 1-1/2 cups); 1/2 tsp. dried oregano; 1/2 tsp. smoked paprika; 1-1/2 cups pardina lentils, rinsed; 1 14.5-oz. can diced tomatoes with their juice; Fine sea salt; 1/2 cup chopped fresh cilantro; more for garnish; Freshly ground black pepper