Thermomix Lentejas (Spanish Lentil Stew)

Lentejas is 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?).

There are dishes that just take you back to your childhood, this is one of them, probably for any Spaniard.

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 authentic flavour of this lentil stew.

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 which is what I do nowadays and it works great.

You can also pressure cook it with our Instant Pot Lentejas recipe. Or you might also love our Pressure Cooker Chorizo and Red Lentil Soup.

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

📖 Recipe

Thermomix Lentejas / Spanish Lentil Stew with Chorizo

Maria Bravo

Authentic Lentejas are a classic of any Spanish household, it's a Spanish Lentil Stew with, of course, chorizo

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Course Appetizer, Main Course, Soup

Cuisine Spanish

Servings 4 people

Equipment

• 1 Thermomix any model, TM 31, TM5, TM6 or TM7

Ingredients

  

1x2x3x

• 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)

• 100 g carrot peeled and cut in big chunks (basically 1 medium carrot)
• 200 g floury potatoes peeled and cut in big chunks, e.g. King Edward or Maris Piper. Once peeled and in chunks I rinse them in water a few times to release extra starch
• 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 either fresh or tinned
• 1 tablespoon sweet Spanish paprika Pimentón de la Vera, I can highly recommend the La Chinata brand
• 80 g cooking chorizo diced (you could add more if you want), don't want to use chorizo? Add one extra teaspoon of paprika
• 1 bay leaf
• 700 g hot water
• 1 teaspoon vegetable stock powder or homemade vegetable stock paste following our recipe
• 1 handful fresh parsley chopped
• 1 teaspoon sea salt I use Maldon
• Freshly ground black pepper to taste

Instructions

 

• Soak the 275 g pardina lentils or green lentils

  for a few hours or overnight.

• Chop the 100 g carrot and 200 g floury potatoes: 4 seconds, speed 5. Reserve in a bowl.
• Add the 125 g onion, 100 g red pepper and 3 garlic cloves to the bowl: 4 seconds, speed 5. Use the spatula to lower down anything that has climbed up the walls of the bowl.
• Add 20 g extra virgin olive oil, 75 g chopped tomatoes and 1 tablespoon sweet Spanish paprika: 120ºC (Varoma in the TM31), 10 minutes, speed 1.
• Rinse the lentils and add to the bowl along with the the reserved chopped potatoes and carrots from step 1, 80 g cooking chorizo, 1 bay leaf, the 700 g hot water, 1 teaspoon vegetable stock powder, 1 handful fresh parsley, 1 teaspoon sea salt and a good amount of Freshly ground black pepper: 30 min, 100ºC, REVERSE, stir speed (the one with the spoon symbol).
• Have a taste, add more salt and black pepper if necessary, give it a stir. Serve.

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