Spanish Lentil Stew with Chorizo and Pork Ribs
This Spanish lentil stew with chorizo and pork ribs combines brown lentils, potatoes, and vegetables in a savory paprika-spiced broth. Everything simmers in one pot until the lentils and potatoes are tender.
Ingredients
- 2 tablespoons extra virgin olive oil
- 500 g pork ribs
- ½ teaspoon salt for seasoning the pork
- ¼ teaspoon ground black pepper
- 1 red bell pepper diced
- 1 teaspoon salt for the vegetables
- 1 medium yellow onion diced
- 1 leek thinly sliced
- 3 cloves garlic finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika
- 2 whole cloves
- 2 bay leaves
- 1 medium tomato diced
- 1 carrot sliced
- 100 g Spanish chorizo sliced
- 2 l water
- 350 g dried brown lentils rinsed
- 2 small potatoes peeled and diced
Instructions
- Heat 2 tablespoons extra virgin olive oilin a large Dutch oven or soup pot over medium heat. Season 500 g pork ribs with ½ teaspoon salt and ¼ teaspoon ground black pepper, then brown them on all sides.
- Add 1 red bell pepper diced and the remaining 1 teaspoon salt. Cook for 3 minutes. Stir in the 1 medium yellow onion diced and 1 leek thinly sliced and cook for 5 minutes, until softened. Add 3 cloves garlic finely chopped and cook for 1 minute.
- Stir in 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1 teaspoon hot paprika, 2 whole cloves, and 2 bay leaves. Cook for 30 seconds. Add 1 medium tomato diced and cook for 5 minutes, stirring occasionally, until it begins breaking down.
- Stir in 1 carrot sliced and 100 g Spanish chorizo. Pour in 2 l water and add 350 g dried brown lentils rinsed. Bring the mixture to a boil for about 5 minutes.
- Stir in the 2 small potatoes diced. Reduce the heat to low, cover the pot, and simmer the Spanish lentil stew for 40–45 minutes, or until the lentils are tender and the potatoes are cooked through.
- Taste the stew and adjust the seasoning if needed before serving.
Notes
Rinse the Lentils: I rinse the dried lentils before adding them to remove any dust or loose surface starch.
Use a Large Pot: The recipe contains 2 liters of water plus meat and vegetables, so a generously sized Dutch oven helps prevent crowding and overflowing.
Keep the Simmer Low: Once the stew boils, I reduce the heat and cover the pot so the lentils and potatoes can cook gently.
Season in Stages: The salt is divided between the pork and vegetables. I taste the finished stew before adding any more.
Nutrition
Calories: 546kcal | Carbohydrates: 55g | Protein: 29g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 667mg | Potassium: 1203mg | Fiber: 21g | Sugar: 5g | Vitamin A: 3157IU | Vitamin C: 49mg | Calcium: 89mg | Iron: 7mg
