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Lentejas estofadas are a beloved Spanish comfort dish, slow-cooked with chorizo and morcilla to create a deeply savory, smoky stew that warms from within. Unlike French or Italian lentil preparations, the Spanish version relies on a richly spiced sofrito base with cumin and sweet paprika to tie together the earthy legumes and cured pork. The potatoes and carrots cooked in the same pot absorb all the complex flavors of the sausages, making every spoonful satisfying and complete. This humble dish is a fixture of weekday lunches across Spain, often even better the following day.
Prep
15 min
Cook
50 min
Total
65 min
Servings
4 srv
Difficulty
Easy
Calories
420 kcal
For 4 serving(s)
Per serving
Heat olive oil in a large pot and saute diced onion, minced garlic, and green pepper until softened, about 8 minutes.
Slice the chorizo and morcilla into thick rounds and add to the pot, stirring until they render their fat and color the oil.
Add sweet paprika and cumin, stir briefly, then add the rinsed lentils, bay leaves, cubed potatoes, and sliced carrots.
Pour in enough cold water to cover by 5 cm and bring to a boil, then reduce heat to a gentle simmer.
Cook uncovered for 45-55 minutes, adding water if needed, until lentils are completely tender and the broth is richly flavored.
Season with salt, remove bay leaves, and serve in deep bowls with crusty bread alongside.
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