Lentejas Estofadas
Hearty stewed lentils with chorizo, paprika, and vegetables.
Ingredients
- 300 g Puy lentils
- 150 g Cooking chorizo
- 1 Onion
- 2 Carrot
- 1 Potatoes
- 3 cloves Garlic
- 1 tbsp Pimenton dulce (sweet smoked paprika)
- 200 g Canned tomatoes
- 3 tbsp Extra-virgin olive oil
- 1 tsp Salt
- 1 Bay leaves (optional)
Method
- Slice the chorizo into rounds about half a centimetre thick.
- Heat the olive oil in a heavy pot over medium heat, add the chorizo, and cook, stirring occasionally, until its fat runs out and the rounds brown at the edges.
- While the chorizo renders, dice the onion.
- While the chorizo renders, dice the carrot and mince the garlic.
- Tip in the onion, carrot, and garlic and cook, stirring, until the vegetables are softened.
- While the vegetables soften, peel and dice the potato into roughly 2 cm chunks.
- Stir in the paprika and tomatoes, then add the lentils, potato, bay leaves, and enough water to cover by a couple of centimetres.
- Season with the salt, bring to a gentle simmer, and cook until the lentils are tender and the broth has thickened, about 30 minutes.
- Ladle into bowls and serve.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Lentejas Estofadas
Lentejas estofadas is the hearty, chorizo-laced stewed lentils that many Spaniards think of as the definitive lentil dish, a cornerstone of casual home cooking especially in cooler months. The method starts by slicing cooking chorizo into rounds and rendering it in olive oil until its bright orange, paprika-rich fat runs out and the edges brown — that rendered fat becomes the flavor base for everything that follows. Onion, carrot, and garlic soften in it, sweet smoked paprika and tomato go in, and then the lentils, potato, and bay simmer together into a thick, satisfying stew.
The eating experience is rich and smoky, savory from the chorizo with a warm paprika depth, and substantial enough to be a meal on its own. Puy lentils hold their shape through the braise, so the stew stays chunky rather than collapsing to mush, while the potato thickens the surrounding broth. High in protein and fiber and genuinely filling, it is traditional lunch fare served hot with bread. Like most stews it tastes even better the next day, once the flavors have settled.
Lentejas Estofadas: frequently asked questions
How many calories are in Lentejas Estofadas?
A serving has about 572 calories — 30.2g protein, 66.6g carbs, 22.5g fat, 12.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 30.2g of protein, roughly 21% of its calories.
Is Lentejas Estofadas gluten-free?
Based on its ingredients, Lentejas Estofadas has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Lentejas Estofadas take to make?
About 50 minutes start to finish, but only around 21 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Lentejas Estofadas?
The core ingredients are essential, but you can leave out bay leaves — they're optional and mainly there for extra flavor or finish.
How many servings does Lentejas Estofadas make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.