📝 About This Recipe
Transport yourself to the heart of Spain with this soul-warming lentil stew, a cornerstone of Spanish home cooking known as 'plato de cuchara'. This dish marries earthy Pardina lentils with the smoky, pimentón-infused richness of authentic Spanish chorizo and a sweet touch of Morcilla. It is a slow-simmered labor of love that balances rustic textures with a deep, complex broth that tastes even better the next day.
🥗 Ingredients
The Legumes and Aromatics
- 400 grams Pardina or Brown Lentils (rinsed and picked over for stones)
- 1 Spanish Onion (large, finely diced)
- 4 Garlic Cloves (minced)
- 2 Carrots (peeled and sliced into rounds)
- 1 Green Bell Pepper (deseeded and finely diced)
- 2 Bay Leaves (dried)
The Meats
- 250 grams Spanish Chorizo (semi-cured, sliced into 1/2 inch thick rounds)
- 1 link Morcilla (Spanish Blood Sausage) (optional, sliced into thick rounds)
- 100 grams Pancetta or Slab Bacon (cubed)
- 1 piece Ham Bone or Prosciutto End (adds incredible depth to the broth)
The Seasoning and Liquid
- 1 tablespoon Pimentón de la Vera (Smoked Paprika) (use 'dulce' for sweet or 'picante' for heat)
- 2 tablespoons Tomato Purée (concentrated paste)
- 3 tablespoons Extra Virgin Olive Oil (Spanish variety preferred)
- 1.5 liters Chicken or Beef Stock (low sodium)
- Salt and Black Pepper (to taste)
- 1 teaspoon Sherry Vinegar (added at the very end to brighten flavors)
👨🍳 Instructions
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1
Rinse the lentils under cold water and ensure there are no small stones. Set aside; there is no need to soak Pardina lentils.
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2
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the cubed pancetta and cook until the fat begins to render and the edges turn golden.
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3
Add the sliced chorizo rounds to the pot. Sauté for 2-3 minutes until they release their characteristic red oil and become slightly crisp.
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4
Stir in the diced onion and green pepper. Cook for about 5-7 minutes until the vegetables are soft and translucent, soaking up the flavorful oils from the meat.
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5
Add the minced garlic and sliced carrots. Sauté for another 2 minutes until the garlic is fragrant but not browned.
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6
Stir in the tomato purée and the Pimentón de la Vera. Be careful not to burn the paprika; stir constantly for 30 seconds to toast it and release its aroma.
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7
Add the lentils to the pot, stirring well to coat every lentil in the smoky oil and aromatics.
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8
Pour in the stock and add the bay leaves and the ham bone. The liquid should cover the lentils by at least 2 inches.
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9
Bring the mixture to a boil, then immediately reduce the heat to low. Cover with a lid, leaving it slightly ajar.
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10
Simmer gently for 40-45 minutes. Check occasionally to ensure the lentils are always submerged; add a splash of water if the broth reduces too much.
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11
If using Morcilla, add the slices during the last 15 minutes of cooking so they heat through without disintegrating entirely.
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12
Test the lentils for doneness; they should be tender but hold their shape. Remove the ham bone and bay leaves.
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13
Season with salt and pepper to taste. Stir in the teaspoon of Sherry vinegar—this is the secret chef's touch that cuts through the richness of the pork.
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14
Let the stew rest for 10 minutes off the heat before serving to allow the flavors to harmonize and the broth to thicken naturally.
💡 Chef's Tips
Always use Spanish Pimentón de la Vera; its smoked quality is what defines the dish's soul. If the stew is too thin, take a ladle of lentils and some broth, blend them until smooth, and stir back into the pot. Do not salt the lentils until the very end; salting too early can toughen the skins of the legumes. This dish is notoriously better the next day—make a double batch and let it sit in the fridge overnight. If you can't find Pardina lentils, use small French green (Puy) lentils as they hold their shape well.
🍽️ Serving Suggestions
Serve in deep earthenware bowls (cazuelas) for an authentic rustic feel. Accompany with a thick slice of crusty sourdough or rustic baguette to mop up the broth. Pair with a bold Spanish red wine, such as a Rioja or Ribera del Duero. A side of 'Guindillas' (pickled green peppers) provides a sharp, spicy contrast to the rich stew. Add a dollop of Greek yogurt or creme fraiche on top if you prefer a creamier finish.