Recipe for a Traditional Spanish Lentil Stew

This Spanish stew contains brown lentils, chorizo sausage, vegetables, and a base of smoked paprika.

Ingredients

Base

• 300 grams brown lentils
• 1.5 Liters water
• 2 bay leaves
• 1 onion

Meat

• 200 grams chorizo sausage, sliced
• 100 grams smoked bacon, diced
• 30 milliliters olive oil

Vegetables

• 2 potatoes, cubed
• 2 carrots, sliced
• 10 grams smoked paprika
• 5 grams salt

Preparation

Searing

1. Fry the chorizo and bacon in olive oil until the fats begin to melt
2. Add the diced onion and garlic and cook for five minutes until soft

Boiling

1. Add the lentils, water, bay leaves, potatoes, and carrots to the large pot
2. Bring to a boil then reduce heat and simmer for forty-five minutes

Finishing

1. Stir in the smoked paprika and salt during the last ten minutes of cooking
2. Adjust the water level if the stew becomes too thick from the lentils

Tips

• Use Spanish smoked paprika to get the traditional deep and earthy flavor profile
• Do not add salt until the lentils are soft to prevent the skins from toughening
• Searing the meats first creates a much richer base for the entire stew liquid