Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Spanish Pardina Lentil and Chorizo Stew

Scott Phillips

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.


  • 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

Nutritional Information

  • 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


  • 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.


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


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.