Spanish style lentils

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Serves: 4

By Cies

(1 Vote) 1


  • 1 onion

  • 1-2 celery stick

  • 2 bay leaves

  • 2 cloves garlic

  • 200g chorizo if you can get the small raw ones use these, or else used cured

  • 250g brown lentils

  • 2 carrot

  • 1 bunch baby carrots (with green tops on)


  1. Chop up the onion, and sweat it in the olive oil in a large saucepan.
  2. Skin the garlic, leaving it whole, cube all the remaining vegetables, and slice the chorizo sausage into smallish chunks (1cm).
  3. When the onion is soft, add the other vegetables and coat them in oil. Add the chorizo and let its paprika spices flavour everything. After a minute or so, add the lentils and bay leaves. Pour in enough water to cover it all plus a bit more, bring to the boil and simmer for half an hour. Check to see if more water needs adding.
  4. Check the seasoning. The lentils should end up slightly mushy, and the dish is best eaten with a spoon, accompanied by lovely bread.

Handy Hint

The quantities are all approximate. It's very much a “bung it all in and see what comes out” kind of recipe. If you don't like chorizo, or can't find it, you can use any other smoked sausage, or even bacon or ham.

Additional Information

  • spanish

  • pulses

  • Can Freeze

  • Make Ahead

  • Meat

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • Cies 04/11/08 12:31

    This is lovely on a chilly winter's day to keep you going through the afternoon.