Chorizo and Lentil Stew

With creme fraiche and sweet paprika

by Justina Sullivan
Chorizo and Lentil Stew

Indulge in Some Spanish-Inspired Home Cooking with This Comforting Chorizo and Lentil Stew

A beautiful, hearty, and warming dish — perfect for colder evenings at home. Tinned lentils allow for faster cooking without compromising on flavour. Finish it off with a generous dollop of crème fraîche and plenty of Pimentón de la Vera (sweet paprika) sprinkled over the top. Serve with a glass of Rioja for the perfect pairing!

Chorizo and Lentil Stew
Print Recipe

Chorizo and Lentil Stew

Indulge in some Spanish-inspired home-cooking with this comforting Chorizo and Lentil Stew
Total Time50 minutes
Servings: 4

Ingredients

  • 1 Spanish onion diced
  • 2 garlic cloves minced
  • 1 stick celery sliced thin
  • 1 medium carrot cut into small cubes
  • 1 medium potato cut into small cubes
  • 1 red chilli
  • 1 tsp Pimenton De La Vera Sweet Smoked Paprika
  • 150 gm Chorizo sliced thin
  • 1 jar or tin of lentils drained
  • 150 gm baby romana or cherry tomatoes
  • 2 bay leaves
  • 500 ml hot chicken stock
  • Large handful parsley roughly cupped
  • Good Squeeze of lemon
  • Creme Fraiche to serve
  • Cracked black pepper
  • Pimenton De La Vera Sweet Smoked Paprika for sprinkling

Instructions

  • Preheat oven to 200 degrees.
  • Cover tomatoes in a little olive oil and some salt. Roast in the oven for approx. 15 minutes or until collapsed and charred with colour.
  • Fry chorizo slices gently for a few minutes until they have colour. Be careful not to burn. Remove from pan and use half the chorizo oil to cook vegetables.
  • Fry onion in chorizo oil until soft. Add celery and carrot, cook for 5 minutes.
  • Add potatoes, garlic, chilli and bay leave to the pan, cook a further 5 minutes, stirring to make sure the mixture doesn’t stick.
  • Add the hot stock to the pan, bring to the boil then reduce heat to simmer. Cook for approx. 10 minutes until the liquid has thickened slightly.
  • Return chorizo to the stew along with a squeeze of lemon, drained lentils and some cracked black pepper.
  • Cook a further 5 minutes. Remove from heat.
  • Divide chorizo and lentil stew between bowls, top with roasted tomatoes. Dollop with creme fraiche and sprinkle with smoked sweet paprika.