Castilian Lentil Stew with Spanish Chorizo & Bacon
Hearty Spanish peasant stew of brown pardina lentils simmered slowly with cured Spanish chorizo, pork belly, cracked potatoes, sweet carrots, and smoked pimentón de la Vera.
Rich, thickened stew with tender whole lentils and melt-in-your-mouth potatoes.
Cook with Cocinanding Companion
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Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Cocina con Carmen): This public video is provided as a visual reference for the dish. Exact ratios, timings (15m prep / 45m cook), and US grocery suggestions on this page are independently standardized by Cocinanding.
Castilian Lentil Stew with Spanish Chorizo & Bacon
Cocina con Carmen
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
La Chinata Sweet Smoked Paprika
Standard Size: 2.4 oz tinWhy it matters: Oak-smoke cured paprika providing authentic Spanish aroma.
Where to find in US: Spice aisle.
Acceptable substitutes: Badia Smoked Paprika.
Why This Recipe Works
💡 Cracking the Potatoes
Snapping potato chunks instead of clean-cutting releases surface starch that naturally thickens the broth.
Ingredients for 6 ServingsUS Standard Measurements
- 2 cups (400g) Brown pardina or Spanish lentils, rinsed⭐ Recommended: Goya Brown Lentils
- 2 links Spanish cured chorizo links, sliced into thick rounds⭐ Recommended: 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⭐ Recommended: La Chinata
- 2 leaves Dried bay leaves
- 6 cups Cold water or light chicken/vegetable broth
- 1.5 tsp Kosher salt
Required Kitchen Tools
- ✓Heavy Dutch oven or earthenware pot
- ✓Wooden spoon
Step-by-Step Preparation
Build the Sofrito & Brown Meats
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.
Toss Starchy Veggies
Add the 2 snapped potatoes and 2 sliced carrots; sauté 2 minutes to coat in the paprika-infused oil.
Add Lentils and Broth
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.
Slow Simmer
Cover and simmer gently on low for 35 minutes until the lentils and potatoes are meltingly tender and the broth is naturally thickened.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Lentil skins separating
Underlying Cause: Boiled too vigorously.
Fix & Solution: Keep at a gentle shuddering simmer over low heat.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Castilian Lentil Stew with Spanish Chorizo & Bacon
❓ Which brand of smoked paprika should I look for in US grocery stores for Castilian Lentil Stew with Spanish Chorizo & Bacon?
Editorial suggestion: La Chinata Sweet Smoked Paprika (La Chinata). Oak-smoke cured paprika providing authentic Spanish aroma. Typical aisle: Spice aisle. Acceptable substitute: Badia Smoked Paprika.
❓ How do I fix: "Lentil skins separating"?
Common cause: Boiled too vigorously. Practical fix: Keep at a gentle shuddering simmer over low heat.
The Classic Spanish Spoon Dish
Lentejas con chorizo is Spain’s quintessential weeknight comfort. Carmen’s approach keeps the lentils tender and unbroken, suspended in a smoky, paprika-infused broth.
Visual Kitchen Infoguide (Print or Save to Phone)
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