Castilian Lentil Stew with Spanish Chorizo & Bacon
Mise en Place / Ingredients[13]
- 2 cups (400g) Brown pardina or Spanish lentils, rinsed (Goya Brown Lentils)
- 2 links Spanish cured chorizo links, sliced into thick rounds (Palacios)
- 5 oz Cured pork belly or slab bacon, cubed
- 1 whole Medium yellow onion, finely diced
- 4 cloves Garlic cloves, minced
- 1 whole Medium ripe tomato, grated
- 2 whole Yukon Gold potatoes, peeled and snapped into chunks
- 2 whole Medium carrots, sliced into coins
- 2 tbsp Extra-virgin olive oil
- 1 tbsp Sweet smoked pimentón de la Vera (La Chinata)
- 2 leaves Dried bay leaves
- 6 cups Cold water or light chicken/vegetable broth
- 1.5 tsp Kosher salt
🛒 US Supermarket Brand Guide
Oak-smoke cured paprika providing authentic Spanish aroma. • 📍 Spice aisle.
Cooking Sequence & Checkpoints
Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium heat. Brown the cubed pork belly and sliced Spanish chorizo, then sauté 1 finely diced onion and 4 minced garlic cloves until soft. Stir in 1 grated ripe tomato and 1 tbsp sweet smoked pimentón de la Vera off the heat so the paprika does not burn.
✓ Checkpoint: Ruby-red aromatic sofrito and browned meats.
Add the 2 snapped potatoes and 2 sliced carrots; sauté 2 minutes to coat in the paprika-infused oil.
✓ Checkpoint: Paprika-glazed vegetables.
Add 2 cups rinsed pardina lentils, 2 dried bay leaves, 6 cups cold water (or broth), and 1.5 tsp kosher salt. Bring to an active boil, then immediately reduce heat to low.
✓ Checkpoint: Gentle shuddering simmer.
Cover and simmer gently on low for 35 minutes until the lentils and potatoes are meltingly tender and the broth is naturally thickened.
✓ Checkpoint: Thick, hearty Spanish spoon dish.
🔬 Why It Works:
Cracking the Potatoes: Snapping potato chunks instead of clean-cutting releases surface starch that naturally thickens the broth.
⚠️ Troubleshooting:
Lentil skins separating: Keep at a gentle shuddering simmer over low heat.