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Lentejas (Spanish Lentil Stew)

Name: Lentejas (Spanish Lentil Stew)
Total time: 45 min
Yield: Serves 2
Cuisine: Spain
Ingredients: 200g Lentils; 1 Chorizo; 1 Carrot; 1/2 Onion; 2 cloves Garlic; 1/2 can Canned tomatoes; 1 tsp Paprika; 2 tbsp Olive oil; 700ml Water

Main Dish

⏱ 45 min

👥 Serves 2

Difficulty ⭐

Lentils simmered with chorizo — the weekday dish no Spanish table goes without.

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📖 The Story Behind This Dish

There's a saying, "Mondays are for lentejas," reflecting how routinely this stew appears at the start of the week in Spanish homes. Lentils hold their shape without needing to be pureed, making them easy to work with, and they soak up the savory richness of chorizo and pancetta into a deeply satisfying dish — a reliable ally on busy weeknights.

🌆 Where it's eaten: Madrid, Monday dinner: a big pot of lentejas simmers, kicking off the family's week.

🥕 Ingredients (serves 2)

Lentils 200g
Chorizo 1
Carrot 1
Onion 1/2
Garlic 2 cloves
Canned tomatoes 1/2 can
Paprika 1 tsp
Olive oil 2 tbsp
Water 700ml

👩‍🍳 Instructions

Rinse the lentils briefly (no soaking needed).
Heat olive oil in a pot and sauté the minced onion, garlic, and carrot.
Slice the chorizo into rounds and add, cooking briefly.
Add the canned tomatoes, paprika, water, and lentils.
Cover and simmer over low heat for 30 minutes until the lentils are tender.
Season with salt to finish.

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