Tuesday, 28 October 2014

Thermomix Lentejas, Spanish Lentil Stew

Thermomix Lentejas, Spanish Lentil Stew

There are dishes that just take you back to your childhood, this is one of them, probably for any Spaniard. Lentejas are a classic of any Spanish household, it's a Spanish Lentil Stew with, of course, chorizo (you wouldn't expect any less from this blog, would you?).

Pronounced LEHN-TEH-HASS, you can totally make it vegetarian/vegan, just leave out the chorizo and you're done. Do add the paprika though as it will add to the flavour.

This is a humble dish, "un plato de cuchara" (a dish to be eaten with a spoon). Now that the Autumn has hit the UK this is perfect fare and, as you can see, it's not all that unhealthy!

Pardina lentils can be found in the UK, I noticed them in the Spanish shop La Plaza (Notting Hill) and if you do a quick search online you will find them too. But you can substitute with green lentils.

Find this recipe on The Thermomix Recipe Vault too, a fantastic collection of Thermomix recipes by bloggers from all over the world.

Make it vegetarian / vegan by leaving the chorizo out.

Lentejas / Spanish lentil stew with chorizo
Serves 4 (can be made bigger)


- 275 g pardina lentils or green lentils (you could increase the amount of lentils, just make sure you increase the amount of water too in that case)

- 200 g potatoes, peeled and cut in big chunks, I used King Edward
- 100 g carrot, peeled and cut in big chunks (1 medium carrot)

- 125 g onion, peeled and cut in big chunks
- 100 g red pepper, cut in chunks (you could also use green pepper, I just don't like it as much a red)
- 3 garlic cloves, peeled

- 20 g extra virgin olive oil
- 75 g chopped tomatoes-
- 1 tbsp sweet Spanish paprika (Pimentón de la Vera)

- 80 g cooking chorizo, diced (you could add more if you want)
- 1 bay leaf
- 700 g hot water
- 1 tsp vegetable stock powder
- A good handful of parsley, chopped
- 1 tsp sea salt (I use Maldon)
- Black pepper

Thermomix Lentejas, Spanish Lentil Stew


1. Soak the lentils for a few hours or overnight.

2. Chop the carrot and potatoes: 4 seconds, speed 5. Reserve in a bowl.

3. Add the onion, red pepper and garlic to the bowl: 4 seconds, speed 5. Lower down anything that has climbed up the walls.

4. Add 20 extra virgin olive oil, 75 g chopped tomatoes and tablespoon of paprika: Varoma, 10 minutes, speed 1.

5. Rinse the lentils and add to the bowl along with the the reserved potatoes and carrots, diced chorizo, the bay leave, the 700 g hot water, 1 tsp vegetable stock powder, the parsley, 1 tsp salt and a good amount of freshly ground black pepper: 30 min, 100ºC, REVERSE, soft speed.

6. Have a taste, add more salt and black pepper if necessary, give it a stir. Serve.

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