spanish lentil stew

This Spanish-style vegan lentil stew is easy to make with very simple ingredients and perfect for vegans on a serious budget. Hearty and comforting, this oil-free recipe is great as a plant-based main dish for chilly evenings or as a side for a summer barbeque or picnic. It’s a freezer-friendly meal that comes in at only $0.50 a serving.

Spanish-Style Vegan Lentil Stew

onion (finely diced -  0.15)

garlic (grated

green pepper (finely

tomato (finely diced (bonus points

paprika

bay leaf (-  0.15)

(1 litre) water (-  0.00)

carrots

potato

(250 grams) dried lentils (rinsed –  0.55)

soy sauce

sea salt (or

pepper

(optional)

Heat a medium-sized pot over medium heat and add a splash of water, the onion, garlic, green pepper and tomato. Allow to cook until everything is very soft, adding more water if necessary. You want these ingredients to meld into the stew and not be detectable so let them get really, really soft.

Allow any excess water to simmer off and add the paprika and bay leaf. Allow to cook for about 2 minutes to bring out the flavour while stirring so it doesn’t burn. Add the water, carrots, potato and lentils. Bring to a boil then cover and reduce the heat to low. Simmer for about 30 minutes, or until the lentils are soft and creamy.

When the lentils are ready, add the soy sauce, salt and pepper to taste.

This stew can be served thick or thin. Add more water if you want it soupier. I thickened mine ever so slightly with a couple blitzes of an immersion blender, but it’s totally optional. It will also thicken as it cools. I garnished mine to make it photographic; garnishes are optional and of your choice.

https://content.jwplatform.com/videos/gC4utbN5.mp4

Recipe video for Spanish-style vegan lentil stew.

Vegan Lentil Stew

Soupy Spanish Lentils with Chorizo and Manchego Toast will have you not minding winter!  Braised lentils with spicy chorizo sausage kicked up with red wine and Spanish spices and topped with melted Manchego cheese over crusty bread is perfect winter comfort food!

Soupy Spanish Lentils with Chorizo and Manchego Toast

olive oil

chorizo sausage (approximately 3 large links)

onion (finely chopped)

celery (finely chopped)

garlic (minced)

(12-ounce) roasted red bell peppers

tomato paste

dry red wine

chicken broth

brown lentils

smoked paprika

red pepper flakes

red wine vinegar

salt and black pepper (to taste)

parsley

bread

butter (softened)

Manchego cheese

Heat olive oil over medium-high heat in a large skillet or deep saute pan. Place sausages in the pan and cook 6-7 minutes, turning to brown on all sides. Transfer to a plate. (Sausages will not be cooked all the way through at this point.)

Place onion in the hot fat.&nbsp;Reduce heat to medium and cook 7 to 8 minutes or until beginning to soften.&nbsp;Add the celery and cook 4 to 5 minutes more.

Add the garlic, stir until fragrant.&nbsp;Add the chopped roasted red bell pepper, the tomato paste, the wine and cook 1 minute.

Add 4 cups of chicken broth and bring to a boil.&nbsp;Add the lentils, smoked paprika and crushed red pepper flakes.&nbsp;Bring to a boil.

Slice chorizo into 1/4 to 1/3-inch slices.&nbsp;Add to the pan with the lentils.

Reduce heat, cover slightly and simmer 30 to 45 minutes or until lentils are tender, adding additional chicken broth as needed to maintain a "soupy" consistency.&nbsp;Add red wine vinegar and adjust seasoning with salt and black pepper.&nbsp;Stir in parsley.&nbsp;Let rest while making the toast.

For the Lentils:

Preheat broiler on high. Combine softened butter and garlic. Spread over the slices of bread then top with grated cheese.

Place on a baking sheet then place under the broiler for 2-3 minutes or until hot and bubbly.

Manchego Toast

So I made this on a whim. Checked other recipes and choose this one. I kinda made this recipe I was missing a few ingredients (celery, wine, red wine vinager and roasted bell peppers and broth) but with your guidance and flavor profile, I recreated it. I made my own broth from scratch using left over chicken breast and alot of the same veggies and seasonings and omg I'm going to have to do this all the time. It's better than store bought, and then throw everything together. My BFF was on the fence because his mom has made this dish and he didn't like it. After he tried mine/yours he said his mom needs to stop making the one she uses 🤣. I'm making it again tonight. I'm obsessed but this time I'm getting all the ingredients but still making my own broth!

Delicious. I had to adjust. I used Knorr’s chicken tomato bouillon because that’s what I had (and honestly? It was delicious), some chopped up sun dried tomatoes instead of tomato paste because I had to use them, up and canned lentils because I had them. I just only simmered them like 15 minutes. Fantastic. Totally endorse. So good.

This is so yummy, even though I had to make some substitutions.  Since I’m a vegetarian, I used “Soyrizo.” I also discovered as I started cooking that I was out of brown lentils. I used a combination of beluga, french green lentils and canary lentils. This recipe was so straightforward, and  came together so easily, yet the flavours were so complex.

Oh my gosh, this recipe is truly delicious! Sweet, a little heat from the chilli flakes and just overall YUMMY! Really easy to make and a one pot recipe which I love! It’s a keeper and it’s going to be a regular😋 we had it with sourdough bread which worked really well.

I made this vegetarian by sautéing a mix of portobello and shiitake mushrooms in a Spanish chorizo spice mix (minced garlic, salt, sweet paprika, smoked paprika, cayenne, and oregano). I also wilted a head of torn kale leaves in the stew at the end. Delicious!!

Hearty and flavorful Spanish Lentil Stew made with chorizo, veggies, lentils and a tomato and paprika broth. It will become a new family favorite.

Spanish Lentil Stew

whole dry, cured Spanish Chorizo ((about 8 ounces), casing removed)

onion

red bell pepper (, diced)

carrot (, thinly sliced)

celery (, sliced)

garlic (, roughly minced)

sweet smoked Spanish paprika

oregano

tomato sauce ((120 grams))

dry brown lentils (, rinsed (200 grams))

potatoes

vegetable broth (,

Tablespoon red wine vinegar

bay leaves

salt and pepper (,

Crusty artisan bread or baguette (, for serving)

Sauté Chorizo: Slice chorizo into ¼’’ rounds. Heat a large pot on medium heat. Add the chorizo slices in a single layer and cook for 1 minute, just to lightly render some of that fat. Flip each slice to the other side and cook one minute. Transfer to a paper towel-lined plate.

Sauté Veggies: Add 1 tablespoon olive oil to pan. Add onion, bell pepper, carrot, and celery then sauté for 5 minutes. Add garlic, paprika, and oregano, and stir. Add 1/2 cup tomato sauce and cook for 2-3 minutes.

Add lentils, potatoes, chorizo, broth, red wine vinegar, bay leaves, and season with black pepper.

Cook: Bring to a boil, then reduce heat to low, cover the pot, and simmer for 20-30 minutes or until the lentils are tender. Taste and season with sea salt and pepper, as needed.

Serve garnished with fresh chopped parsley. Serve with crusty bread for dipping, and a simple green salad, if desired.

This is an incredibly flavorful, hearty stew, perfect for a nourishing winter dinner with fresh sourdough bread. I followed the recipe exactly, using Boar’s Head Chorizo as suggested.  Rendering the fat from the sausage was a key step as it eliminated at least 1/4 cup of fat.

Hello.  I made this recipe but used Kielbasa, because that is what I had on hand.  Very good stew.  However, I cooked it in my electric power XL Pressure cooker and soaked the lentils over night, then gave them 5 minutes by themselves to no gas!!  Thanks for posting this recipe.  I will be traveling to Spain in July 2025, and going from Barcelona to Madrid on a 2 week vacation.  Looking forward to more of your Spanish recipes.

https://content.jwplatform.com/videos/jfM9luko.mp4

This Spanish Lentil Stew recipe is incredibly flavorful, hearty and comforting, made with chorizo, lentils and veggies.

Lentil Stew

Spanish Lentil Stew is a hearty, flavour-packed stew made with lentils, lots of vegetables, garlic, smoked paprika and olive oil, everything that embodies Mediterranean home cooking.

Spanish Lentil Stew (Lentejas)

onion (diced)

red capsicum (diced)

green capsicum (diced)

garlic (finely sliced)

tbsp smoked paprika

tomatoes (grated)

potatoes (diced)

pumpkin

lentils

vegetable broth

salt and pepper

sourdough (to serve)

Fry sofrito: In a large pot on a medium - high heat, bring the olive oil to heat. Once the olive oil is hot, add the onions, capsicums and carrots and fry off for 7 minutes or until soft and fragrant. Add the garlic to the pan and fry for 1 - 2 minutes.

Add everything else: Add the paprika and fry off for 1 minute. Add the tomatoes, potatoes, pumpkin, lentils, vegetable broth, bay leaves and pinch of salt of pepper. Bring everything to the boil and then reduce the heat until the stew is at a gentle simmer. Pop the lid on and cook for 30 - 35 minutes or until the lentils are tender.

Mash pumpkin: Once the stew is cooked to your liking, remove the pumpkin and mash up with a fork. Add it back to the stew and stir through.

Serve: Serve immediately with some slices of olive oil fried sourdough and a big drizzle of olive oil.

https://www.youtube.com/watch?v=ofeP5zPNMUs

Spanish lentil stew (vegan friendly!)

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Top 4 spanish lentil stew recipes from across the web

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Top Tags

Spanish-Style Vegan Lentil Stew

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Spanish Lentil Stew

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The most viewed spanish lentil stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine