Spanish Lentil Stew

Spanish lentil stew

Last summer we did an amazing trip to Spain, we explored Barcelona city and a small village about one and half hours away from Barcelona in the Catalan hinterlands. It was here in the Catalan region, that our friends introduced us to this Spanish Lentil Stew.

This Spanish Lentil Stew was traditionally a hearty, peasant meal, designed to feed a large group of family and friends. It takes a handful of simple ingredients and turns them into a taste sensation.

Lentils are a rich source of iron (which supports energy production and metabolism function), fibre and protein. They are also low in calories and contain virtually no fat.

Spanish Lentil Stew


  • 1 large onion, roughly chopped
  • 2 fresh (ideally very ripe) tomatoes, roughly chopped
  • 1/2 red capsicum, roughly chopped
  • 1 hot red chilli, finely chopped
  • 1-2 cloves garlic, finely chopped
  • 10cm length chorizo (medium-hot), sliced (optional)
  • 1-2 teaspoons ground smoked paprika
  • 570g jar of precooked spanish lentils in water (the brand I use is Luengo, available online)
  • 570g jar water


  1. Bring a frypan to medium heat then add the onions, chorizo, garlic, capsicum and tomato and cook until the onions are transparent but not coloured.
  2. Then add the jar of lentil including the water they come in and add the paprika. Refill the lentil jar with water and add to the pan. Cook over medium-high heat, stirring frequently, until it has thickened.
  3. Taste the lentils to see if they are soft and silky. If not, add another 1/2 jar of water and continue to cook the stew until it has thickened again.
  4. Serve with a simple mixed leaf salad.

Time Saver Tip

  • The brand of lentils I like to use is Luengo, available online or at the Farringdon deli in the UK.
  • Left overs will keep in the fridge for 2-3 days.
  • You can easily turn this into a great breakfast, just make a well in the lentils and add an egg or two, turn the heat right down to low, put a lid on the saucepan and cook for a few minutes until the eggs are cooked to your liking.
  • This also makes a nice side dish with white fish such as sea bass.

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