Lentejas estofadas, or lentejas con chorizo, is a thick Spanish lentil stew built on olive oil, onion, pepper, garlic, and cured chorizo. Lentils are a long-standing staple of Spanish cooking, especially in Castile, and the dish is served as a hearty first course or a complete meal in autumn and winter. The pardina lentil, a small brown variety, is the usual choice because it holds its shape while the broth turns creamy.
The seasoning is restrained: sweet or smoked pimenton, a bay leaf, and the paprika-red fat released by the chorizo give the broth its color and depth. Some versions add morcilla or a ham bone, and a splash of sherry vinegar at the end brightens the earthy flavor. The result sits in the same family as Cocido Madrileño (recipe on the site) and Fabada Asturiana (recipe on the site), all slow-simmered Spanish dishes built around dried legumes and cured pork.
Unlike dried beans, lentils need no overnight soaking, which makes this one of the easier Spanish stews to put together on a weeknight. The stew thickens as it stands and tastes even better the next day.
Lentejas Estofadas Recipe
Ingredients
- 2 tablespoons extra-virgin olive oil
- 6 ounces (170 g) dry-cured Spanish chorizo, sliced 1/4 inch thick
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 carrots, peeled and diced
- 4 garlic cloves, minced
- 1 ripe tomato, grated, or 2 tablespoons tomato paste
- 1 teaspoon sweet or smoked Spanish paprika (pimenton)
- 1 pound (450 g) dried brown or pardina lentils (about 2 1/4 cups), rinsed and picked over
- 1 medium potato, peeled and cut into 1/2-inch cubes
- 2 bay leaves
- 6 cups (1.4 L) water or low-sodium chicken broth
- 1 1/2 teaspoons kosher salt, to taste
- 2 teaspoons sherry vinegar, to finish
- Chopped fresh parsley, to serve
Instructions
- Warm the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chorizo and cook for 3 to 4 minutes, until it releases its red oil and the edges begin to crisp.
- Add the onion, bell pepper, and carrots. Cook for 8 minutes, stirring, until soft. Add the garlic and cook for 1 minute.
- Stir in the grated tomato and paprika and cook for 2 minutes, until the tomato darkens slightly. Add the paprika at this stage, off the highest heat, since it scorches and turns bitter.
- Add the lentils, potato, bay leaves, and water. Bring to a boil, skim any foam, then reduce to a gentle simmer.
- Cover partly and cook for 30 to 35 minutes, stirring occasionally, until the lentils are tender and the stew is thick. Add a splash of hot water if it becomes too dry.
- Season with salt, remove the bay leaves, and stir in the sherry vinegar. Rest for 10 minutes and serve in bowls with parsley.
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