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January 15, 2023

Lentil and Spanish Chorizo Stew

by Doris Nicolas-Mir, MPH, RDN, LDN, CDCES

Looking for a hearty new stew recipe for the cold Winter months? Well, you found it! The Spanish chorizo adds a nice smoky taste to balance out the vegetables, and the lentils are a great way to get more fiber in your day.

Prep Time

15 minutes

Cook Time

35 minutes


6 servings


7 ounces Spanish chorizo sausage, diced

1 medium white onion, diced

2 large carrots, sliced

2 celery stalks, sliced

4 garlic cloves, minced

8 cups low sodium chicken or vegetable stock

1 cup dry brown lentils, washed and drained

1 pound Yukon Gold potatoes, diced

2 tablespoons tomato paste

1 bay leaf

Salt & black pepper, to taste

Chopped fresh chives, optional


  1. Cook the chorizo in a large stockpot over medium heat, stirring occasionally, for about 5 minutes. Transfer chorizo to a paper towel lined plate to drain excess fat. Reserve 1 tablespoon of the remaining fat and discard the rest.
  2. Heat the remaining 1 tablespoon of chorizo fat in the same stockpot over medium-high heat. Add the onion, carrots and celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 1-2 minutes, until golden in color.
  3. Add the 8 cups of stock, lentils, potatoes, tomato paste, bay leaf and cooked chorizo. Stir to combine. Bring the stew to a simmer, reducing heat to medium-low. Cover and cook for 20 minutes or until the lentils and potatoes are tender.
  4. Discard the bay leaf and season with salt and pepper, to taste. Optional garnish with chopped fresh chives and serve warm.

Nutrition Information:

Serving Size: 1½ cup

Calories: 274, Fat: 11g, Protein: 17g, Carbohydrates: 29g, Fiber: 6g, Sodium: 502mg

Adapted from

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