Spanish Cuisine
Lentejas Estofadas Modern Version
The modern version of traditional Spanish lentil stew (Lentejas estofadas) is a model of balanced home cooking where the benefits of legumes meet a vibrant Mediterranean flavor. In this interpretation, we focus on the tender texture of lentils, perfectly complemented by juicy vegetables and piquant accents of chorizo. A spicy note of smoked paprika permeates every grain, creating a deep, warming flavor characteristic of cozy family dinners. This dish is incredibly practical: it gets even tastier on the second day, is easy to cook in large batches, and brings a sense of home warmth with minimal kitchen hassle.
Dishday
Recipe overview
- Total time
- 1 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 380 kcal
- Protein
- 18 g
- Fat
- 12 g
- Carbs
- 45 g
- Fiber
- 14 g
Step by step
Method
- 01
Heat some oil in a heavy-bottomed pot
Heat some oil in a heavy-bottomed pot. Sauté chopped onion, carrot, and pepper until soft, add minced garlic and chorizo. Sauté for 3-4 minutes until the chorizo starts releasing its aroma and color into the oil.
- 02
Add tomato paste and smoked paprika, stir, and cook for 1 minute
Add tomato paste and smoked paprika, stir, and cook for 1 minute. Add the rinsed lentils, pour in enough broth to cover the ingredients by a couple of centimeters.
- 03
Bring to a boil, reduce heat to low, cover, and simmer until…
Bring to a boil, reduce heat to low, cover, and simmer until the lentils are tender (usually takes about 30-40 minutes). Keep an eye on the liquid level, adding a little water if necessary.
- 04
Season with salt to taste at the end, keeping in mind that ch…
Season with salt to taste at the end, keeping in mind that chorizo is already salty. If the sauce is too runny, remove the lid and boil for a few more minutes to thicken.
Dishday
Useful advice
Cooking tip
Brown or green lentils (like Pardina) work best as they hold their shape well during long stewing. If you want a thicker sauce texture, mash some of the cooked lentils with a spoon right in the pot — this will make the stew velvety and rich.
How to serve
Serve the lentils hot in deep bowls, sprinkled with fresh parsley. Traditionally, Spaniards add a splash of good olive oil directly to the plate before eating, which gives it a special aroma.
How to store
This dish is an ideal candidate for storage: it can be kept in the refrigerator in a closed container for up to 3 days, becoming more aromatic each time. It can also be frozen in portions, which significantly simplifies planning meals for the week.
Note
Chorizo in this recipe acts as a flavoring agent, so a small amount is enough to give the whole dish a deep smoky flavor without overloading it with excess fat.
