This Spanish Brown Lentils recipe is a healthy, yet comforting lentil stew with vibrant Spanish chorizo and smoky sweet Paprika. Serve with crusty bread to soak up all the delicious flavour.
Looking for more lentil recipes? Just search for them in the search bar and you’ll find such tasty recipes such as Shrimp Lentil Dumplings and Spicy Turkish Bulgur Red Lentil Soup. There are so many delicious ways to enjoy lentils!
Original post published 2015/02/05
Brown Lentils with Chorizo and Shrimp
I want to emphasize that this dish is perfect in every way. From the mild earthy flavour of the brown lentils, to the acidity of the San Marzano tomatoes, and the spice from the paprika and chorizo. This lentil stew will warm you, heart and soul.
If that description doesn’t have your mouth watering, how about those plump shrimp on top? These Spanish brown lentils cook up so quickly, you’ll have dinner on the table in less than an hour. They also send out the most irresistible aromas which have a luring effect on everyone in the house.
Let’s just say you won’t have to yell to get everyone down to the dinner table. Serve this lentil stew with plenty of fresh crusty bread to soak up the delicious sauce.
The Classic Spanish Lentil Stew
This dish of brown lentils, chorizo, and paprika is my spin on a traditional Spanish Lentil Stew (or less liquidy Lentil soup). The Spanish are known for vibrant flavours and colours. However, this brown lentil stew is often a dull brown colour. In my Spanish brown lentil recipe, I’ve tried to keep the colours as vivid as flavours.
Traditional Spanish Lentil Stew starts with a Spanish sofrito of onions, garlic, red peppers and tomatoes. All of these ingredients are in this brown lentil dish. However, I have added them at different stages in order to hold onto their colour.
Additionally, there are usually diced potatoes in the Spanish version. I have left those out and replaced them with….shrimp! In a sense, I’m marrying continental flavours with coastal flavours. It’s crazy, but it works.
Ingredients for this Recipe
If you love classic Spanish flavours, you will LOVE this dish. Also, you’ll probably already have every kind of paprika, from mild, to smoky sweet, and smoky hot. Here are the ingredients you’ll need to flavour up those lentils!
- Cooked Brown Lentils
- Olive Oil
- Smoky Sweet Paprika
- Spanish Chorizo
- Red Bell Pepper
- Canned San Marzano Tomatoes
- Chicken Stock
If you would like to kick up the spice level in this dish, feel free to replace the smoky sweet paprika with smoked hot paprika or even harissa paste. The same goes for the dried Spanish chorizo. You can buy both mild and spicy versions.
You can chop up a fresh red bell pepper for the sofrito, or add a jar of chopped roasted peppers when you add the San Marzano tomatoes. Trust me, you want to spring for the San Marzano tomatoes. They have so much flavour and give this stew so much flavour.
The shrimp are entirely optional, though we really enjoyed them in this dish. You can also add diced potatoes like you would find in the classic version of this stew.
What are Brown Lentils?
Brown lentils are one of the most excellent plant based proteins you can add to your diet. They are also the most common type of lentils and are often found sold in the bulk section of your grocery store.
Besides being a very economical source of protein (they contain 25% protein), lentils are easy to store and have a short cooking time. These seeds from the legume family are also nutritional powerhouses. All lentils are low in fat, high in fiber, and full of healthy vitamins and minerals (B vitamins, magnesium, zinc, and potassium).
I chose canned Brown Lentils for this recipe because they hold their shape in soups and stews.
How to Make Brown Lentils with Chorizo and Shrimp
This recipe uses canned cooked browned lentils. However, they are quick and easy to cook up if you don’t have canned lentils. Note that they will expand roughly 2 1/2 times while they cook.
If you want to cook your own, place 1 1/2 cups dried lentils and 4 1/2 cups of water, along with a pinch of salt (or 4 1/2 cups chicken stock) in a saucepan. Bring lentils and water to a boil, then reduce heat and allow to simmer for 20 minutes.
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the onion, diced peppers, and chorizo. Cook, stirring occasionally for 5 minutes until the onion softens and the chorizo starts to crisp. Add garlic. Stir in paprika and cook for a further minute.
Add the tomatoes, lentils, and stock. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
Garnish with the parsley and serve with bread.
This dish lasts for a few days in the fridge and is very easy to reheat. Just pop it into a pot with a lid and reheat on medium heat.
If you make this Spanish Brown Lentils recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.
- 1 Tablespoon olive oil
- 1 small onion, finely chopped
- 1 teaspoon garlic, minced
- 1 red bell pepper; chopped
- 1 teaspoon smoked sweet Paprika
- 1 chorizo sausage, chopped
- 14 oz can chopped tomatoes (I used San Marzanos
- 4 cups canned cooked brown lentils, rinsed, drained (or 1 1/2 cups dried lentils)
- 1 cup chicken stock or water
- 1 lb peeled shrimp (tails intact)
- 1/4 cup chopped flat-leaf parsley leaves
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion, garlic, and chopped bell peppers.
- Cook, stirring, for 5 minutes until the onion softens. and the chorizo starts to crisp.
- Add chorizo. Stir in paprika then cook for a few more minutes.
- Add tomatoes, cooked lentils, and stock. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
- Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through.
- Stir in the parsley, then serve with crusty bread and a mixed salad.
To Cook Dried Lentils: Place 1 1/2 cups dried lentil and 4 1/2 cups water with a pinch of salt (or 4 1/2 cups chicken stock) in a saucepan. Bring to a boil, then reduce heat and allow to simmer for 20 minutes.
Amount Per Serving:Calories: 505Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 272mgSodium: 1378mgCarbohydrates: 53gFiber: 18gSugar: 9gProtein: 52g
Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.