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    Home » Thermomix

    Thermomix Lentejas (Spanish Lentil Stew)

    Published: Oct 28, 2014 · Modified: Dec 24, 2024 by Maria Bravo · This post may contain affiliate links · 1 Comment

    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.

    Photo of the thermomix Spanish lentejas lentil stew seen in a pretty blue flowery bowl, with a red slatted table as the background

    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.

    Have you joined our Thermo Cooking UK with Feisty Tapas group over on Facebook?

    Make it vegetarian / vegan by leaving the chorizo out.

    Lentejas / Spanish lentil stew with chorizo


    Serves 4 (can be made bigger)

    Ingredients

    - 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 tablespoon 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 teaspoon vegetable stock powder
    - A good handful of parsley, chopped
    - 1 teaspoon sea salt (I use Maldon)
    - Black pepper

    Thermomix Lentejas, Spanish Lentil Stew

    Method

    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 teaspoon vegetable stock powder, the parsley, 1 teaspoon 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.

    Thermomix Lentejas, Spanish Lentil Stew
    3

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    About Maria Bravo

    Kitchen Gadget Geek extraordinaire. Tester of all things kitchen appliance. Clumsy cook, if I can't break it and get the most of it, you know that's a good kitchen gadget! Architect of online communities for kitchen gadget lovers

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    Comments

    1. Lucy Mars says

      January 20, 2020 at 7:00 pm

      This is such a great recipe. So tasty and really inexpensive. I love that it can be made vegan & that it is so nutritious as well as delicious and filling.
      I made a huge batch for the local soup kitchen recently, and served the chorizo on the side. It went down very well 😋

      Reply

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    Hi, I'm Maria! A food blogger passionate about kitchen gadgets and their power to make life easier and tastier.

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