Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Lentejas Estofadas
A hearty Spanish lentil stew slow-simmered with chorizo, smoky paprika, and tender vegetables.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
5 steps- 1
Heat a drizzle of olive oil in a large pot over medium heat and brown the chorizo rounds for 3 minutes, allowing the red paprika oil to render out.
- 2
Add the diced onion and carrot and cook for 5 minutes until softened, then stir in the garlic and smoked paprika and cook for 1 minute until fragrant.
- 3
Add the rinsed lentils, diced potato, bay leaf, and broth, then bring to a boil over high heat.
- 4
Reduce to a gentle simmer, partially cover, and cook for 35 to 40 minutes, stirring occasionally, until the lentils are tender and the broth has thickened.
- 5
Season with salt and pepper to taste, discard the bay leaf, and let the stew rest for 5 minutes before serving warm in bowls.
Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1460
Calories
135 g
Protein
40 g
Carbs
85 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Lentejas estofadas sit squarely in Spanish home cooking: a pot of lentils stretched with vegetables, broth, and often a little cured pork for depth. The flavor leans on pimenton, Spain's smoked paprika, which gives the stew its red tint and gentle smoke without needing a long list of spices.
Listahan note
This version keeps the stew compact for two servings and lets the chorizo do real work at the start. Rendering its paprika-stained oil before the vegetables go in gives the broth a deeper color and a rounder flavor.
Technique cues
- Brown the chorizo first, but do not push it until crisp. You want the red oil in the pot more than crunchy sausage.
- Keep the simmer gentle after the first boil. A hard boil can split the lentils and make the potato edges break down before the centers are tender.
- Let the stew rest for 5 minutes before serving. Lentils thicken as they sit, and the broth settles into a more spoonable texture.
Kitchen flow
- Parallel prep
- Rinse the lentils and dice the potato while the chorizo and vegetables cook; the pot is ready for them right after the paprika blooms.
- Make-ahead
- Cook the stew fully, chill it, then reheat with a splash of broth or water because the lentils will absorb liquid as they rest.
- Leftover move
- Spoon thick leftovers over toast or a fried egg, or loosen them into a quick lunch soup with extra broth.
- Cleanup rhythm
- Use one large pot and clear the cutting board once the lentils are simmering; rinse the paprika-stained spoon and knife before the oil dries on them.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Brown or green lentils
Stew base
Purpose: They hold their shape better than red lentils and give the stew its earthy body.
Handling: Rinse well and pick through them quickly before adding to the pot.
Adaptation: Pardina lentils are especially good here; red lentils will make a softer, more porridge-like stew.
Spanish chorizo
Smoky pork seasoning
Purpose: It seasons the oil with paprika, garlic, and fat before the broth goes in.
Handling: Slice into rounds so each bowl gets visible pieces and the cut sides can brown.
Adaptation: If using a milder sausage, add a little extra smoked paprika to bring back the Spanish profile.
Onion, carrot, and potato
Vegetable foundation
Purpose: The onion sweetens the broth, the carrot rounds it out, and the potato helps make the stew feel substantial.
Handling: Dice them small enough to cook in the same window as the lentils.
Adaptation: A little celery can join the onion and carrot; turnip can replace some of the potato for a lighter, sharper edge.
Garlic
Aromatic depth
Purpose: Garlic gives the stew its savory base and ties the chorizo and lentils together.
Handling: Add it after the onion and carrot soften so it perfumes the oil without scorching.
Adaptation: Garlic powder can work in a pinch, but fresh minced garlic gives a cleaner, fuller flavor.
Smoked paprika and bay leaf
Signature seasoning
Purpose: Smoked paprika gives the stew its Spanish character, while bay leaf adds a quiet herbal background.
Handling: Stir the paprika into the oil for about a minute before adding liquid so it blooms without burning.
Adaptation: Sweet paprika gives color with less smoke; hot smoked paprika adds a sharper finish.
Chicken or vegetable broth
Cooking liquid
Purpose: Broth carries the chorizo, paprika, and vegetable flavors through the lentils as they soften.
Handling: Start with the listed amount and simmer partially covered so the stew thickens instead of drying out.
Adaptation: Vegetable broth keeps the flavor lighter, while chicken broth gives a rounder, more savory base.
Technique notes
- Salt at the end, especially if the chorizo and broth are already seasoned. The stew reduces enough that early salt can become too forceful.
- If the lentils are tender but the broth is thin, simmer uncovered for a few extra minutes and stir from the bottom so the potato does not catch.
- If the stew gets too thick before the lentils finish, add warm broth or water in small splashes rather than flooding the pot.
Ingredient swaps
- Vegetable broth path
- Use vegetable broth for a cleaner lentil-forward version; the chorizo will still provide most of the smoky richness.
- Milder sausage path
- Use a mild Spanish-style sausage and increase the smoked paprika slightly if you want the same color and aroma with less intensity.
- Thicker bowl finish
- Mash a few potato pieces against the side of the pot near the end to thicken the broth without adding anything extra.
- Broth-light backup
- Use water plus a little extra onion, garlic, and paprika if broth is not available; the result will be simpler but still sturdy.
Serve alongside
- Pan con tomate
- Simple green salad with sherry vinaigrette
- Roasted piquillo peppers
- Crusty country bread
- Tempranillo
- Sparkling water with lemon
- Dry cider
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate the stew in a sealed container; it will thicken as the lentils continue to absorb broth.
- Reheat gently on the stovetop or in the microwave with a splash of broth or water, stirring so the potato pieces do not break apart too much.
- Freeze in portions, thaw overnight, then simmer gently and adjust the liquid before serving.
Equipment
- Large heavy pot or Dutch oven
- Sharp knife and cutting board
- Wooden spoon
- Ladle
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