How To Make Lentil Stew With Potatoes And Chorizo

What is lentil stew with potatoes and chorizo?

It is a one-pot stew where lentils simmer in a savory broth, then potatoes cook in that same liquid while chorizo seasons everything with paprika-forward fat and salt. Done well, it eats like a full meal: tender lentils, creamy potatoes, and enough richness to feel finished without extra sides.

What kind of chorizo should you use?

Use the type of chorizo that matches how you want to cook and how much time you have. Dry-cured chorizo is firm and sliceable, and it mainly needs warming through; fresh chorizo is raw sausage and must be cooked until fully done.

Dry-cured chorizo tends to stay in distinct pieces and perfumes the pot quickly. Fresh chorizo breaks up, behaves more like seasoned ground meat, and thickens the stew slightly as it cooks. If you are not sure which you have, check whether it is raw and soft (fresh) or firm and ready-to-eat (dry-cured).

What kind of lentils work best?

Brown or green lentils are the safest choice because they hold their shape while still turning tender. Red or yellow lentils break down quickly and will turn the stew into a puree-like texture.

Rinse lentils and pick through them briefly for small stones or damaged pieces. They do not need soaking.

How do you choose potatoes so they do not fall apart?

Choose a waxy or all-purpose potato, and cut it into even chunks so it cooks at the same pace. Waxy potatoes hold their shape better; all-purpose potatoes get creamier at the edges and help thicken the broth.

Add potatoes after the lentils have already started to soften. That timing keeps the potatoes from turning to mush while you wait for lentils to finish.

How much liquid do you need, and should it be broth or water?

Plan on enough liquid to cover the ingredients by about an inch, then adjust as it simmers. Broth gives a rounder flavor, but water still works because chorizo and aromatics provide plenty of character.

Salt levels vary a lot, especially with sausage and broth. Start modestly, then season confidently at the end.

What simple technique makes this stew taste deeper?

Brown the chorizo first, then cook the onions in the rendered fat until they soften and begin to color. That step builds a base layer of flavor before any liquid goes in.

When you add spices, cook them briefly in the fat until fragrant. This is sometimes called “blooming,” meaning fat-soluble aromas dissolve into the oil and carry farther through the pot.

What equipment helps most?

A heavy pot with a lid, such as a Dutch oven, makes the simmer steady and reduces scorching. A long spoon for scraping the bottom is useful, and a thermometer is the most reliable way to confirm doneness if you use fresh chorizo.

A blender is not necessary. If you want a thicker texture, a spoon or potato masher is enough.

How do you control the final texture?

For a brothy stew, keep the pot at a gentle simmer and do not stir aggressively once the potatoes go in. For a thicker stew, mash a small portion of the lentils and potatoes against the side of the pot, then stir it back in.

If the stew gets too thick, loosen it with hot water or broth. If it is too thin, simmer uncovered for a few minutes and mash a bit more.

Which lentils should you pick for the texture you want?

Choose lentils based on whether you want distinct pieces or a more blended body.

Lentil type	What it does in stew	Typical simmer time (approx.)
Brown or green	Holds shape, turns tender	20 to 30 minutes
French green-style	Firmer bite, stays intact	25 to 35 minutes
Red or yellow split	Breaks down, thickens quickly	12 to 20 minutes

Times vary by age of lentils, pot shape, and simmer strength. Taste to decide.

What are the ingredients for lentil stew with potatoes and chorizo?

This version is built for home kitchens and uses common pantry amounts. It serves 4 as a main dish.

Ingredients (U.S. and Metric)

• 2 tablespoons olive oil (30 ml)
• 8 ounces chorizo (225 g), sliced if dry-cured, or casings removed if fresh
• 1 medium onion, diced (about 1 1/2 cups, 200 g)
• 2 medium carrots, diced (about 1 cup, 120 g)
• 2 celery stalks, diced (about 3/4 cup, 90 g), optional but helpful
• 4 garlic cloves, minced (about 4 teaspoons, 12 g)
• 2 tablespoons tomato paste (30 g), optional but adds depth
• 2 teaspoons smoked paprika or sweet paprika (4 to 5 g)
• 1/2 teaspoon ground cumin (1 g), optional
• 1 bay leaf
• 1 cup dried brown or green lentils, rinsed (about 190 g)
• 4 cups low-salt broth or water, plus more as needed (950 ml)
• 1 pound potatoes, peeled if you like, cut into 1/2-inch chunks (450 g)
• 1 teaspoon kosher salt (about 5 g), plus more to taste
• Black pepper, to taste
• 1 tablespoon red wine vinegar or lemon juice (15 ml), optional finish for balance
• Chopped parsley, optional

Notes on substitutions

• If using fresh chorizo, expect more fat. You may want to spoon off excess after browning.
• If using a very salty dry-cured chorizo, hold back on salt until the end.
• If you only have russet potatoes, cut them slightly larger and stir gently; they can break down more.

How do you make lentil stew with potatoes and chorizo, step by step?

Cook the chorizo first, build the aromatics in the same pot, then simmer lentils before adding potatoes. The order is what keeps the potatoes intact and the lentils tender.

Directions

1. Brown the chorizo.
   Heat the oil in a heavy pot over medium heat. Add chorizo and cook until it releases fat and browns lightly, 3 to 6 minutes. If using fresh chorizo, break it up and cook until no longer pink and the fat renders, typically 6 to 10 minutes. Transfer chorizo to a bowl, leaving the fat in the pot.
2. Cook the aromatics.
   Add onion, carrots, and celery (if using). Cook, stirring and scraping the bottom, until softened and lightly golden, 6 to 10 minutes. If the pot looks dry, add a small splash of oil.
3. Bloom the seasonings.
   Stir in garlic and cook 30 seconds. Add tomato paste (if using) and cook 1 minute. Add paprika and cumin (if using) and cook 30 seconds, just until fragrant. Do not scorch the spices.
4. Start the simmer.
   Add lentils, bay leaf, broth or water, and the cooked chorizo. Bring to a boil, then reduce to a gentle simmer. Partly cover and cook 15 minutes, stirring occasionally.
5. Add potatoes at the right time.
   Stir in potatoes and 1 teaspoon salt. Continue simmering until lentils are tender and potatoes are cooked through, 15 to 25 minutes more. Keep the heat low enough that the stew bubbles gently, not violently.
6. Adjust texture and seasoning.
   Remove the bay leaf. Mash a small portion of lentils and potatoes against the side of the pot if you want a thicker stew, then stir. Add black pepper and more salt if needed. If the flavor tastes flat, add a small splash of vinegar or lemon juice.
7. Rest briefly, then serve.
   Let the stew sit off the heat for 5 to 10 minutes. It will thicken slightly as it cools.

How do you know when the lentils are done?

They are done when they are tender throughout, with no chalky center when you bite one. “Tender” still allows a little structure; they should not crunch.

If lentils soften unevenly, your simmer may be too vigorous or your lentils may be older. Lower the heat, add a bit more liquid, and keep tasting every few minutes.

How do you keep potatoes from turning grainy or breaking down?

Keep the simmer gentle and stir carefully once potatoes are in the pot. Hard boiling can rough up the potato edges and push starch into the broth too fast.

Also, avoid cutting potatoes too small. Half-inch chunks are a good middle ground for most home stoves.

What are the most common problems and quick fixes?

Most issues come down to heat level, salt, or timing.

• Too thick: Stir in hot water or broth a little at a time until it loosens.
• Too thin: Simmer uncovered 5 to 10 minutes, and mash a small portion.
• Lentils still firm but potatoes done: Add more liquid, keep simmering, and accept that potatoes may soften more. Next time, add potatoes later.
• Greasy on top: Spoon off some fat, or chill the stew and remove the solid fat before reheating.
• Tastes dull: Add salt in small steps, then finish with a little vinegar or lemon.

How should you store and reheat lentil stew safely?

Cool and refrigerate the stew within 2 hours, sooner in a warm kitchen. Divide it into shallow containers so it cools quickly, and keep the refrigerator at 40°F (4°C) or below. The usual safety window for leftovers is 3 to 4 days in the refrigerator, or about 3 to 4 months in the freezer for best quality. Reheat leftovers until they reach 165°F (74°C) throughout, stirring to prevent cold spots. [1]

If you used fresh chorizo, it should be fully cooked before serving. Ground-meat style sausages are safest when cooked to 160°F (71°C). [2]

Can you make it ahead?

Yes, and it usually improves after a night in the refrigerator because the lentils absorb seasoning and the broth thickens slightly. When reheating, add a splash of water or broth and stir well, since lentils continue to drink liquid as they sit.

Endnotes

[1] fsis.usda.gov
[2] ask.usda.gov