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Spanish Chorizo Stew with Lentils – Lentejas con Chorizo

Spanish Chorizo Stew with Lentils – Lentejas con Chorizo

Written By: Byron | September 19, 2025

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Spanish Chorizo Stew with Lentils (Lentejas con Chorizo) is a classic Spanish stew made with lentils and lots of smoky chorizo. It’s hearty, loaded with smoky flavor, and is the perfect comfort food or winter recipe for when the weather starts to cool down.

This delicious Spanish chorizo and lentil stew is a hearty meal, and can easily be bulked up with some potatoes, carrots, or other root veggies. The best lentil to use is the Spanish Pardina. You can substitute other lentils, but look for the smallest lentils you can find.

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Serving:

Main for 6-8

Ready in:

1 hour, 30 minutes

Skill level:

Easy

Serve with:

Bread

a bowl of Spanish chorizo stew with lentils and veggies.

How to Make Spanish Chorizo Stew with Lentils

Ingredients

5 links of chorizo (around 500g, add more if you prefer)
Extra Virgin Olive Oil
1 onion, diced
2 cups soaked Pardina Brown Lentils (or Brown lentils, see notes below)
6 cloves of garlic, minced
3 carrots, peeled and diced
1 large potato, peeled and diced
2 Italian Green peppers (or 1 large bell pepper)
5 cups stock, or water (chicken or veggie stock both work fine)
1 Tbsp Spanish Smoked Paprika (we always use La Vera Paprika)
Sea Salt and pepper, to taste

For the herb bundle

2 bay leaves
A few sprigs of fresh rosemary (ot Thyme)

Equipment

Cooking Tongs
Wooden cutting board
Chef knife
12 inch cast iron skillet with deep sides (or an olla de hierra)
Large pot with lid
Cooking Tongs
Sieve or mesh strainer

Instructions

Step 1 – Rinse and soak Lentils

Rinse 2 cups of lentils under fresh water, then soak for a few moments while you prepare the other ingredients.
Optional to add a little salt (I prefer to season later).

Step 2 – Prepare the veg and stock

Slice and dice the veggies and chorizo and set a aside.
Crush a few cloves of garlic and remove the skin.
Add all the veg ends to a large pot with 2 liters of water and a stock cube (veggie or chicken both work well).
Alternatively, make your stock from scratch (We’ve got a homemade chicken stock recipe here).

Step 3 – Make a herb bundle

Take 2 bay leaves and few springs of fresh rosemary and bundle in some twine. Make sure the knot is firm to stop the bundle falling apart once immersed in the stew.

Step 4 – Brown onion and chorizo

Add a good splash of olive oil to a large skillet or olla de hierra.
Once the oil is hot, add the onion, cracked garlic, and the herb bundle and saute for 5 minutes.
Next add the sliced chorizo and stir through while cooking. After around 5 minutes, the chorizo should start to release its paprika-infused oil.

Step 5 – Add veg

Add the diced and chopped veg and stir through. Continue to simmer for around 5-10 minutes or until the veg start to soften.
Reduce heat to low and season to taste with some salt, pepper, and smoked paprika and stir through.

Step 6 – Add stock and lentils

Add the stock (around 5-6 cups), then add the rinsed and drained lentils. Stir through and increase the heat.
Bring to a boil (around 3-4 minutes), then reduce heat to a simmer. Continue to simmer for at least 45 minutes.
For best results simmer for around 1.5-2 hours, adding more stock around half way through. The lentils will become very soft and will absorb a lot of the flavor.

Step 7 – Serve

Remove the herb bundle right before serving.
Season to taste and serve with lots of fresh crusty bread.

Cooking tips:

Can’t source Pardinas lentils? Use any ordinary brown lentils instead. They are easy to source from any decent supermarket or dried foods store.
Chorizo Choice: Use Spanish cooking chorizo (not cured) so it releases flavorful oils that season the potatoes. (more info on where to source fresh chorizo in the section below)
Cooking times: Cook the rinsed and drained lentils for at least 45 minutes for firm lentils, or 1.5 – 2 hours, for soft lentils.

Discover Spanish Chorizo

Few ingredients are as iconic to Spanish cuisine as chorizo. This beloved sausage is deeply rooted in Spanish culinary tradition, with recipes and techniques passed down through generations. Across Spain, you’ll find countless regional varieties, but they generally fall into three main categories: cured, semi-cured, and soft (fresh) chorizo.

For this recipe, we’re using raw Spanish chorizo, known locally as chorizo fresco. Unlike the firm, ready-to-eat cured versions, this type of chorizo is uncooked and comes in a sausage form. It must be cooked before eating, which allows its rich, smoky flavors to fully develop during the cooking process.

While cured Spanish chorizo is the most common type exported abroad, it’s not always ideal for recipes like this. Cured chorizo can become tough when cooked and may lose some of its signature flavor.

Fresh Spanish Chorizo

Fresh chorizo, on the other hand, transforms beautifully when roasted or pan-fried. As it cooks, it releases a vibrant, paprika-infused oil that seeps into the other ingredients, infusing the entire dish with depth and warmth. This flavorful oil also gives the dish a gorgeous reddish hue, making it as visually appealing as it is delicious.

Whether you’re making a rustic stew, a simple tapa, or a hearty one-pan meal, Spanish raw chorizo brings a burst of authentic flavor that truly elevates your cooking.

Check out our complete guide on Spanish Chorizo in this article:

Types of Spanish Chorizo (Flavors, Recipes, and Traditions)

Where to buy Fresh Chorizo (outside of Spain)

While you can buy dry/slicing Spanish chorizo in many supermarkets outside of Spain, tracking down fresh chorizo might be more tricky.

We suggest buying it online and here’s a few reliable brands:

Pork Chorizo (Wholefoods)
Silva Sausage, Chorizo Spanish, 11 oz
Chorizos El Miño . 4 Pack 7 oz (Mexican, but comparable)

Specialty Spanish stores like La Tienda stock it or you can use a substitute.

A bowl of chorizo sits next to some potatoes, onion, garlic, and spices.

Can Mexican Chorizo be used for this recipe?

You can use Mexican chorizo and make some adjustments:

Add extra smoked paprika – Spanish chorizo typically has more paprika than Mexican, so adding extra to your dish will give it a more similar flavor.
Add more garlic – Both types usually come with garlic but Spanish often has more. Check the packaging of your Mexican chorizo and if there’s no garlic, add ½ teaspoon of garlic powder while cooking.

Another thing to note is that Mexican chorizo will nearly always be spicier and contain chili. Traditional Spanish chorizo doesn’t have chili, although it can have a very mild heat from the smoked paprika.

More Chorizo Recipes

Lentils to Use – Spanish Pardina

Pardina lentils (also called lenteja pardina or sometimes lenteja franciscana) are a distinct variety of whole lentils, prized in Spain for their small size—typically between 3.5 and 4.5 mm—and their brown (pardo) skin, which remains intact during cooking.

Unlike some other lentil types, they have thin skins that don’t fall away, offering a creamy yet firm texture and allowing them to retain their shape beautifully in dishes.

Originating mainly in Castilla y León—especially the Tierra de Campos region, where they even hold a Protected Geographical Indication (PGI)—Pardina lentils are both a symbol of Spanish culinary heritage and quality.

Cooking with Pardina Lentils

Pardina lentils have long been a cornerstone of traditional Spanish cooking. They are famously the preferred choice for lentejas con chorizo, where their earthy tones and ability to absorb flavors enhance the hearty stew.

Their resilience makes them equally suited to soups, casseroles, and even cold dishes or salads, where they contrast lovely with sharper ingredients and crisp textures.

Notably, chef José Pizarro (We’re super fans!) recommends them for a creative salad—combining pardina lentils with wild garlic or spinach, goat’s cheese, honey, and sherry vinegar for a balance of creamy, tangy, and earthy notes.

You can find his recipe here → José Pizarro’s lentils with wild garlic (or spinach) and goat’s cheese

Where to Find Spanish Pardina Lentils in the USA

Goya Pardina Lentils

Widely available in U.S. supermarkets, this is one of the most accessible brands. You can find them in Hispanic or international food aisles, or order online—for example, via Sedano’s Supermarkets

Specialty Spanish or Hispanic Food Retailers

El Maragato (Iberico Taste)—Offers premium Pardina lentils grown in Castilla y León, with fast shipping across the U.S.
Delibérico (El Maragato)—Also carries small, nutty, tender Pardina lentils, in larger 1 kg packs

Amazon with Free delivery

Of course, there’s plenty of options to buy Pardina lentils online through stores like amazon. Here are a few options:

Goya Foods Pardina Lentils, Dry, 16 Ounce (Pack of 24)
Zaiqa Pardina Brown Lentils or Whole Spanish Lentils
Yupik Organic Green Lentils, 2.2 lb (35.2 oz) – Not pardina lentils but still a good option.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value (DV)
Calories	525 kcal	26%
Total Fat	29 g	37%
Saturated Fat	9 g	45%
Trans Fat	0 g	—
Cholesterol	55 mg	18%
Sodium	1,250 mg	54%
Total Carbohydrates	38 g	14%
Dietary Fiber	9 g	32%
Total Sugars	3 g	—
Protein	28 g	56%
Vitamin A	3,500 IU	70%
Vitamin C	18 mg	20%
Calcium	85 mg	7%
Iron	4.2 mg	23%
Potassium	1,040 mg	22%

Notes & Assumptions

Chorizo (300 g total / ~3 links): Counts for most of the fat, sodium, and protein.
Olive oil: Estimated at 2 tablespoons (28 g).
Lentils (2 cups soaked): About 400 g cooked or 200 g dry.
Stock: Assumed to be low-sodium chicken or vegetable stock.
Vegetables (onion, carrot, potato, tomato, garlic): Average weights based on standard sizes.
Servings: Recipe divided into 4 equal portions.
This recipe is high in protein and fiber thanks to the lentils, with rich, savory fat from the chorizo and olive oil. It’s hearty and filling, making it ideal as a standalone meal.

FAQs for Spanish Chorizo and Lentil Stew

1. Can I make this Spanish Chorizo and Lentil Stew ahead of time?

Yes! This stew actually tastes even better the next day as the flavors deepen overnight. Store it in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave before serving.

2. Can I freeze Spanish Lentil Stew with Chorizo?

Absolutely. This stew freezes well. Let it cool completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

3. What type of chorizo should I use for this recipe?

Use fresh Spanish cooking chorizo (chorizo fresco). Avoid cured, ready-to-eat chorizo, as it can become tough when cooked and won’t release the same smoky, paprika-rich oils.

4. Can I substitute Mexican chorizo in this recipe?

Yes, but you’ll need to make a few adjustments.

Add extra smoked paprika for authentic Spanish flavor.
Add extra garlic if your Mexican chorizo has none.
Keep in mind that Mexican chorizo is usually spicier and has chili, while Spanish chorizo traditionally doesn’t.

5. Which lentils work best for Lentejas con Chorizo?

Spanish Pardina lentils are the best choice. They are small, brown lentils that hold their shape well and absorb flavors beautifully. If you can’t find them, regular brown lentils are a good substitute.

6. How do I thicken the stew naturally?

If you prefer a thicker stew, simply simmer it uncovered for the last 15–20 minutes to allow excess liquid to reduce. You can also mash a few lentils with a spoon and stir them back into the stew.

A bowl of Spanish Chorizo and Lentil stew

Spanish Chorizo Stew with Lentils - Lentejas con Chorizo

Byron

Spanish Chorizo Stew with Lentils (Lentejas con Chorizo) is a classic Spanish stew made with lentils and lots of smoky chorizo. Its hearty and the perfect comfort food for when the weather starts to cool down.

5 from 1 vote

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Prep Time 10

Cook Time 1 20

Total Time 1 30

Course Main Course, meat, stew

Cuisine Mediterranean, Spain

Servings 6 Main

Calories 525 kcal