Traditional Spanish Lentejas Guisadas Recipe with Chorizo and Stewed Vegetables

Discover the traditional recipe for lentejas guisadas: an authentic Spanish lentil stew with chorizo, vegetables, paprika, and a flavorful sofrito.

Country / Region

• Country: Spain

• Region: Castile and León / Autonomous communities of the center and northwest (and widespread use)

• Official status: none

• Recipe inventor: oral transmission

• Specification: unofficial
  o Proposed specification:

  1. Use pardina lentils or a local equivalent.

  2. Incorporate a complete sofrito (onion, garlic, pepper, tomato) sautéed before adding liquids.

  3. Use pimentón de la Vera, sweet or smoked, depending on the variant.

  4. Slow cooking over low heat until lentils are tender, salt at the end of cooking.

  5. Add chorizo or ham for flavor, without excess so that the taste of the vegetables is perceptible.

• Certification body: none

• Recipe evolution:
  o Initially without chorizo/ham in some rural areas, only vegetables and lentils.
  o Addition of pomodoro (tomato) more recently, modern influence.
  o Modern variants introduce zucchini, vegetarian versions.
  o Simplifications (canned lentils, crushed tomatoes) for speed.

History

• Description of origin and history of the recipe:
  The dish of lentejas guisadas (lentil stew) has been a staple of Spanish peasant cuisine for centuries, useful in regions where legumes provided an affordable source of protein during times of scarcity.

• Evolution of the recipe from its original form:
  From very simple versions (lentils + water + salt) to the addition of various vegetables, chorizo or ham, tomato and paprika, adapting according to availability, climate, and cultural exchanges.

• Iconic recipes from three chefs:
  o Juan Mari Arzak – more gastronomic version, refined presentation, emphasis on ingredient quality.
  o José Andrés – fusion version, light stew, vegetarian or meat-free options.
  o Ferran Adrià – experimentation with textures, emulsions, sauce reduction, flavor concentration.

Legend or anecdote

It is said that in the villages of the Meseta (central plateau), the lentils were simmered in a cauldron over embers all night after mass, so that inhabitants could have “a good spoonful” at breakfast; some families say that lentejas are “better on the second day.”

Recipe description

It is a rustic Spanish stew, thick and nourishing, combining legumes and cured meat, enhanced with smoked paprika and a rich sofrito. The texture is soft but intact: the lentils keep their shape, and the sauce is velvety thanks to the vegetables and well-reduced tomatoes. Often served hot, sometimes with homemade bread for dipping, and flavors are even better the next day.

Ingredients

Note: Some ingredients may vary (e.g., replace red pepper with green, omit chorizo for vegetarian version, use fresh or crushed tomatoes). Differences depend on traditions and local resources.

Professional ultra-detailed description

Estimated time:

• Preparation: 20‑30 minutes

• Cooking: 40‑50 minutes

• Total: ~1h15 with possible resting time

Steps:

1. Preparation:

   • Wash the pardina lentils; if variety requires soaking, soak 6‑8 h or overnight, otherwise use directly.

   • Peel carrot and potato. Carrot: cut into brunoise (~5 mm cubes). Potato: peel and cut into regular cubes (~2‑3 cm).

   • Peel onion and garlic. Onion: finely slice. Garlic: chop or crush.

   • Pepper: remove seeds and membranes, cut into small cubes or strips as preferred.

   • Fresh tomatoes: blanch, peel if desired, crush or grate. If using canned crushed tomatoes, use directly.

2. Sofrito:

   • Heat a drizzle of extra virgin olive oil in the pot over medium heat.

   • Add sliced onion, sweat until translucent, without browning (5‑7 min).

   • Add garlic, stir quickly to release aroma without burning (~30 s to 1 min).

   • Add carrot and pepper cubes, cook while stirring until vegetables begin to soften (~5‑8 min).

   • Add grated or crushed tomato. Continue cooking sofrito, reduce, evaporate tomato water until thick and aromatic sauce (~8‑10 min).

3. Add aromatics:

   • Add pimentón de la Vera, sweet or smoked, off the heat or on very low heat. Mix immediately to prevent burning.

4. Cooking lentils:

   • Incorporate drained lentils, potato cubes, and bay leaf.

   • Add cold or warm water, just enough to cover ingredients (~2‑3 cm above).

   • Bring to a boil over high heat. Skim impurities if necessary. Reduce heat to a gentle simmer.

5. Simmering:

   • Cook partially covered, over low heat, about 35‑45 minutes. Monitor and stir gently to avoid sticking.

   • Check tenderness of lentils and potatoes.

6. Seasoning:

   • When lentils are almost cooked, taste and add salt. Salting too early may harden lentils.

   • If using chorizo or ham, add at the beginning or during sofrito cooking to flavor the dish (cut chorizo into ~1 cm slices or cubes).

7. Resting and finishing:

   • Remove bay leaf.

   • Let the stew rest off the heat for at least 30 minutes, or refrigerate and gently reheat the next day: flavors develop further.

Safety standards:

• Wash all vegetables thoroughly, remove unwanted skins or membranes to eliminate residues or impurities.

• Use sharp knives to prevent injury.

• Ensure lentils are cooked (tender but not mushy) and potatoes tender.

• Store leftovers at ≤ 4 °C, reheat to ≥ 70 °C before consumption.

Recommended wines and drinks

Red wines:

• Rioja Crianza (Tempranillo) – Light to medium-bodied red wine, with red fruit aromas and woody notes, perfect with chorizo and paprika.

• Ribera del Duero joven or roble – More structured, pairs well with lentils and meats.

• Priorat or Montsant – More intense, excellent for spicier versions.

• Tinto de Toro (Zamora) – Rustic local wine, emphasizes the terroir aspect of the dish.

White wines:

• Verdejo (Rueda) – Dry, mineral, slightly herbaceous, balances chorizo fat.

• Albariño (Galicia) – Fruity and fresh, ideal for summer or lighter versions.

Beers:

• Spanish toasted beer (e.g., Alhambra Reserva 1925, Estrella Galicia 1906) – Malty, soft, enhances caramelized notes of sofrito.

Other beverages:

• Tinto de verano – For a popular summer vibe.

• Sparkling water with lemon – Cuts the fat of chorizo.

• Grape must (non-alcoholic fermented grape juice) – For children or non-alcoholic guests.

Gourmet version: Deconstructed Lentejas Guisadas

A modern reinterpretation of the traditional lentejas guisadas recipe while respecting its basic flavors. Plays with textures, presentation, and taste intensity.

General presentation:

• Plate in layers, with emulsion, reduction, chips, and varied textures.

• Chorizo worked into crispy powder or smoked foam.

• Lentils perfectly al dente, served with reduced clarified broth.

• Presentation in circles, with quenelle of smoked potato purée and confit vegetables.

Gourmet technical sheet (4 servings)

Culinary techniques:

1. Lentil cooking:

   • Cook in aromatic white base (carrot, celery, onion, garlic, bay leaf), stop at 90% to retain slight crunch.

   • Drain, cool, and finish at plating with reduced juice.

2. Concentrated sofrito:

   • Prepare classic sofrito, blend finely, pass through sieve.

   • Slowly reduce to create dense purée.

3. Chorizo powder:

   • Dehydrate thin chorizo slices at 70 °C in oven or dehydrator.

   • Grind finely to powder, sift, reserve dry.

4. Smoked purée:

   • Cook ratte potatoes English style, blend with smoked olive oil, season.

5. Pepper gel:

   • Blend roasted red pepper, set with a little xanthan or agar-agar, let gel, cut into cubes.

6. Clarified reduced broth:

   • Prepare classic vegetable broth, clarify with minced meat / egg white technique.

   • Reduce until fluid and concentrated sauce obtained.

Plating:

1. Place a circle of warm lentils in the center.

2. Add a quenelle of smoked purée on the side.

3. Drop a few cubes of pepper gel around.

4. Pour a drizzle of reduced juice over the lentils.

5. Sprinkle chorizo powder.

6. Decorate with confit vegetables and microgreens.

7. Finish with a drizzle of smoked olive oil and some smoked salt grains.

Wine pairing for gourmet version:

• Rioja Reserva or Toro crianza: mellow tannins, intensity, perfect with reduced chorizo.

• Jerez Fino: interesting contrast, salinity that highlights lentils.

• Spanish orange wine (oxidative): for boldness, excellent with concentrated sofrito.

Nutritional information (per portion, 4 servings)

• Approximate values:
  o Energy: ~420‑500 kcal
  o Fat: 15‑20 g (mainly from olive oil and chorizo)
  o Carbohydrates: ~50‑60 g (including lentil and vegetable fiber)
  o Protein: ~20‑25 g (lentils + chorizo)
  o Fiber: ~15 g

• Present allergens: garlic, onion, chorizo (may contain lactose or additives depending on production)

• Possible adaptations:
  o Gluten-free: ensure chorizo is gluten-free or omit cured meat.
  o Vegetarian / vegan: remove chorizo/ham, optionally replace with plant-smoked alternatives and more vegetables.
  o Lower fat: use less oil or steam, omit fatty cured meat.

Glossary

• Sofrito: sautéed mixture of onion, garlic, pepper, tomato; important aromatic base in many Spanish recipes.

• Pimentón de la Vera: smoked paprika typical of Extremadura, providing mild or strong smoky aroma depending on variety.

Regional versions / variants

• Northern Spain: add potatoes, carrots, sometimes turnips, and spicy chorizo.

• Inland Andalusia: lighter, sometimes without cured meat, with more fruity olive oil.

• Modern vegetarian version: remove chorizo/ham, add mushrooms or smoked tofu.

Tips and advice

• Use pardina lentils for faster cooking and thin skin.

• Do not cover the pot too much, leave a light lid to control evaporation.

• Avoid burning paprika: add off the heat or on very low heat and stir quickly.

• If liquid evaporates too much, add hot water to maintain gentle simmer.

• Let the dish rest (and reheat slowly) for flavors to meld.

Serving

• Rustic plating: serve in a deep bowl, lightly drizzle with extra virgin olive oil.

• Classic accompaniments: rustic Spanish bread, green salad.