Lentil Stew with Potatoes and Chorizo

Earthy brown lentils are simmered with dry-cured Spanish chorizo, onions, carrots, and creamy potato cubes in this hearty one-pot stew inspired by the Spanish dish lentejas con chorizo. In a sweet and peppery broth flavored with the combination of the sweet paprika and cured chorizo, the hearty brown lentils cook until perfectly tender, holding their shape well during cooking. Lightly mashing some of the lentils thickens the broth to a velvety texture, thanks to the starches in the lentils and potatoes. 

Sweet pimentón, a type of Spanish paprika, imparts the rich broth with a rusty red color and mild smoky flair. The dry-cured Spanish chorizo is still firm but softened from the cooking process while the carrots and potatoes cook to being tender without falling apart. Serve with crusty bread for sopping up the comforting stew. 

Notes from the Food & Wine Test Kitchen

For a thicker stew, transfer one cup cooked lentil mixture to a medium bowl and mash with the back of a spoon or potato masher; stir the mashed lentil mixture back into the stew.

Suggested pairing

Accompany this lentil stew with a blackberry-blueberry Spanish red, like Mas d’en Gil Bellmunt Priorat, and cozy up for a great dinner.

Make ahead

Allow the stew to cool completely to room temperature before storing. Place in an airtight container, and store in the fridge for four to five days. To freeze the stew, portion into freezer-safe containers, leaving some space at the top for expansion. Seal the containers tightly, and freeze. When ready to eat, thaw overnight in the refrigerator then reheat thoroughly on the stove top or microwave before serving.