This Spanish lentil stew with chorizo and pork ribs is a hearty one-pot recipe made with brown lentils, potatoes, vegetables, and paprika. Known in Spain as lentejas con chorizo, it simmers until the lentils and potatoes are tender and the broth is rich and savory.

Recipe

Spanish lentil stew with chorizo, pork ribs, potatoes, and carrots served in a white bowl

Why You'll Love Spanish Lentil Stew with Chorizo

A Complete One-Pot Meal: Lentils, pork, chorizo, potatoes, and vegetables make every bowl substantial.
Layered Spanish Flavors: Sweet paprika, hot paprika, cumin, cloves, and bay leaves season the broth without overwhelming the lentils.
Plenty of Texture: Tender lentils and potatoes contrast with pieces of pork, chorizo, and vegetables.
A Flavor-Building Method: Browning the meat and cooking each aromatic layer creates depth before the stew begins simmering.

Legumes have been part of the Mediterranean food I have known since childhood, so a pot of lentils still feels familiar rather than fussy. I return to the same practical idea in my Spanish chickpea and spinach stew start with a humble pulse, build the flavor slowly, and let vegetables and spices turn it into a complete meal. This version is richer because pork ribs and chorizo season the broth as they cook, bringing it closer in spirit to my Fabada Asturiana, where beans and pork also share the pot. That connection to everyday Spanish cooking is what gives this stew a place in the kind of food I enjoy making.

What I enjoy most is the contrast between the earthy lentils, tender potatoes, meaty pork ribs, and pieces of paprika-rich chorizo. Browning the ribs first and then cooking the onion, leek, bell pepper, garlic, and tomato in the same pot creates a savory base, which matters to me because it keeps the broth from tasting flat. Sweet and hot paprika provide the warm pepper flavor also found in my Spanish cod stew, while the combination of potatoes, peppers, and paprika has a similar comforting character to my Spanish salmon stew. Here, the brown lentils make the texture more substantial, and the covered simmer gives them time to absorb the cumin, cloves, bay leaves, and flavors released by the meat.

Key Ingredients for Spanish Lentil Stew

You'll find the exact measurements in the recipe card, but here's a closer look at the ingredients that shape the stew's flavor and texture.

Brown Lentils: I use brown lentils because they become tender during the simmer while remaining substantial enough for a hearty stew.
Pork Ribs and Spanish Chorizo: For me, this combination gives the broth its deeply savory character, with the chorizo also contributing paprika-rich flavor.
Bell Pepper, Onion, Leek, and Garlic: I build the vegetable base gradually so each aromatic has time to soften and season the stew.
Paprika, Cumin, Cloves, and Bay Leaves: My spice mixture provides warmth and depth without disguising the earthy flavor of the lentils.

How to Make Spanish Lentil Stew

You can find the complete printable recipe with measurements below, but here is a quick overview of the four main stages.

1. Brown the Pork Ribs: Heat the olive oil in a large Dutch oven or soup pot. Season the ribs and brown them on every side.

2. Cook the Aromatics: Add the bell pepper and salt, followed by the onion and leek. Once softened, stir in the garlic.

3. Build the Flavor Base: Briefly cook the cumin, paprikas, cloves, and bay leaves. Add the tomato and cook until it begins breaking down, then stir in the carrot, pork ribs, and chorizo.

4. Simmer the Stew: Add the water and rinsed lentils and bring everything to a boil. Stir in the potatoes, cover, and simmer over low heat until the lentils and potatoes are tender. Taste before serving.

Spanish lentil stew with chorizo, potatoes, carrots, and pork ribs in a white bowl

Tips for Spanish Lentil Stew

Prepare Everything Before Cooking: Several ingredients enter the pot within a few minutes, so I have the vegetables and spices ready before heating the oil.

Brown Every Side of the Ribs: Allowing the pork to color before adding the vegetables establishes the savory base for the entire stew.

Watch the Paprika Carefully: Keep the spices moving and cook them for only 30 seconds so the paprika does not scorch.

Check Both Lentils and Potatoes: At the end of the simmer, make sure the lentils are tender, and the diced potatoes are cooked through before serving.

Storage

I refrigerate leftover Spanish lentil stew in an airtight container for 2-3 days or freeze it, with the potatoes, for up to 1 month. I reheat individual portions in the microwave or warm the stew gently on the stovetop, adding a little water when using the stovetop if it has thickened.

What to Serve with Spanish Lentil Stew

This Spanish lentil stew is substantial enough to serve as a complete meal. I would pair it with homemade ciabatta bread or crisp garlic sourdough toast for scooping up the paprika-spiced broth.