Classic Spanish Lentil Stew | One of SpainĀ“s Most Iconic Dishes
This classic Spanish lentil stew is one of Spain's most beloved comfort dishes, combining humble ingredients into something truly special. Lentils are simmered with vegetables and aromatic seasonings to create a warming, nourishing meal that improves with time. Ideal for weeknight suppers and batch cooking, this stew suits vegetarians and meat-eaters alike. The slow cooker method allows all the flavours to meld beautifully whilst requiring minimal effort. Serve as a standalone dish or alongside crusty bread for a satisfying meal
Watch: Classic Spanish Lentil Stew | One of SpainĀ“s Most Iconic Dishes
Original recipe video ā click to play
Original method: 40-45 minutes stovetop
Ingredients
Main
- 250 g Red lentils, rinsed and drained
Use dried red or brown lentils
- 800 ml Vegetable broth
Use quality vegetable broth or stock
Vegetables
- 1 large Onions, finely chopped
- 2 medium Carrots, diced
- 1 stick Celery, diced
- 3 cloves Garlic cloves, minced
Seasoning
- 1 tsp Sweet smoked Spanish paprika
Toast briefly for maximum flavour
- Ā½ tsp Ground cumin(optional)
- Ā½ tsp Sea salt
Adjust to taste
- Ā¼ tsp Black pepper
Adjust to taste
Finishing
- 2 tbsp Fresh flat-leaf parsley, finely chopped(optional)
Add in final 10 minutes of cooking
For garnish and freshness
- 1 tbsp Extra virgin olive oil(optional)
For drizzling before serving
Method
- 1
Rinse the lentils under cold water and drain thoroughly.
~3 mins - 2
In a small dry pan over medium heat, toast the paprika and cumin for 30 seconds until fragrant, then set aside.
~2 minsTip: This step enhances the spices' flavour considerably
- 3
Add the chopped onions, carrots, celery, and minced garlic to the slow cooker.
~2 mins - 4
Add the rinsed lentils, vegetable broth, toasted paprika, cumin, salt, and black pepper to the slow cooker. Stir well to combine.
~3 minsTip: Ensure all ingredients are evenly distributed
- 5
Cover the slow cooker and cook on Low for 6 hours or on High for 3.5 hours, until the lentils are tender and the stew has thickened.
~6 hrsTip: Lentils should be soft but retain their shape. Stir occasionally if on High setting.
- 6Optional step
In the final 10 minutes of cooking, stir through the fresh parsley if using.
~10 minsTip: Fresh herbs lose flavour if cooked too long
- 7
Taste and adjust seasoning with additional salt and pepper as needed.
~2 mins - 8
Ladle the stew into bowls and drizzle with extra virgin olive oil if desired. Serve immediately.
~5 minsTip: Excellent served with crusty bread or Spanish country bread
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, brown or green lentils work well in this stew. They hold their shape better during the longer slow cooker cooking time, though you may need to add an extra 30 minutes to the cooking time on Low or 15 minutes on High. Red lentils will break down more, creating a creamier texture, whilst brown lentils remain firmer
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