Quick Recipe Version (TL;DR)
Quick Ingredients
- 300 g brown or green lentils (1 1/2 cups), rinsed
- 150 g smoked panceta, cut into 1 cm lardons (5 oz)
- 300 g chorizo colorado, sliced into 1 cm coins (about 2 links / 10–12 oz)
- 2 tbsp olive oil (30 ml), divided as needed
- 1 large onion (200 g), 1 carrot (120 g), 1 celery stalk (60 g), 1 red bell pepper (150 g), all finely diced
- 4 garlic cloves, minced
- 2 tsp sweet paprika + 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 400 g crushed tomatoes (14 oz)
- 5 cups low-sodium chicken or vegetable stock (1.2 L), plus up to 1 cup water as needed
- 2 bay leaves
- 1 1/4 tsp kosher salt, 1/2 tsp black pepper (adjust to taste)
- 4 scallions (green onions), thinly sliced
Do This
- 1. Prep: Rinse lentils. Dice aromatics. Slice panceta and chorizo.
- 2. Render panceta in a pot over medium heat 5–7 min; brown chorizo 2–3 min. Reserve both.
- 3. Cook soffritto in the fat (add oil if needed) 8–10 min; add garlic 1 min. Bloom paprika and cumin 30 sec.
- 4. Stir in tomatoes; add stock and bay leaves. Add lentils and return panceta and chorizo.
- 5. Simmer gently, partially covered, 30–35 min until lentils are tender; stir occasionally.
- 6. Uncover and simmer 8–12 min to spoon-thick; splash in hot water if it gets too thick.
- 7. Season to taste. Fold in scallions. Rest 5 min and serve hot.
Why You’ll Love This Recipe
- Deep, smoky comfort: paprika-tomato broth infused with panceta and chorizo.
- Weeknight-friendly: no soak required and one pot from start to finish.
- Hearty but balanced: protein-rich lentils with plenty of vegetables.
- Satisfyingly thick: the kind of stew that holds a spoon upright.
Grocery List
- Produce: Onion, carrot, celery, red bell pepper (morrón), garlic, scallions (green onions), bay leaves
- Dairy: None
- Pantry: Brown or green lentils, crushed tomatoes, olive oil, sweet paprika, smoked paprika, ground cumin, black pepper, kosher salt, low-sodium chicken or vegetable stock, smoked panceta, chorizo colorado
Full Ingredients
Aromatics & Vegetables
- 1 large yellow onion (about 200 g), finely diced
- 1 medium carrot (about 120 g), finely diced
- 1 celery stalk (about 60 g), finely diced
- 1 red bell pepper (about 150 g), finely diced
- 4 garlic cloves, minced
- 2 bay leaves
- 4 scallions (green onions), thinly sliced (white and green parts), for finishing
Meats
- 150 g smoked panceta, cut into 1 cm lardons (5 oz)
- 300 g chorizo colorado, cut into 1 cm coins (about 2 links / 10–12 oz)
Lentils, Liquids & Seasonings
- 300 g brown or green lentils (1 1/2 cups), picked over and rinsed (no soak needed)
- 400 g crushed tomatoes (14 oz)
- 5 cups low-sodium chicken or vegetable stock (1.2 L), plus up to 1 cup hot water as needed
- 2 tsp sweet paprika (pimentón dulce)
- 1/2 tsp smoked paprika (optional but recommended)
- 1/2 tsp ground cumin
- 2 tbsp olive oil (30 ml), divided as needed
- 1 1/4 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to taste
Step-by-Step Instructions
Step 1: Prep the building blocks
Pick over the lentils to remove any debris, then rinse under cold water and drain. Finely dice the onion, carrot, celery, and red bell pepper so they melt into the sauce. Mince the garlic. Slice the panceta into 1 cm lardons and the chorizo into 1 cm coins. Slice the scallions and reserve for the finish.
Step 2: Render panceta and brown chorizo
Set a heavy pot (5–6 L) over medium heat. Add the panceta and cook 5–7 minutes, stirring, until rendered and lightly crisp. Push panceta to the side; add the chorizo and brown 2–3 minutes per side. Transfer both meats to a bowl, leaving about 1 1/2 tbsp of fat in the pot. If you’re short on fat, add a little olive oil.
Step 3: Build a sweet soffritto
Add onion, carrot, celery, and bell pepper to the pot with a pinch of salt. Cook over medium heat, stirring often, until soft and lightly golden, 8–10 minutes. Add the garlic and cook 1 minute until fragrant. Sprinkle in sweet paprika, smoked paprika, and cumin; stir 30 seconds to bloom the spices.
Step 4: Add tomatoes and deglaze
Stir in the crushed tomatoes and scrape up any browned bits. Cook 2 minutes to thicken slightly. This concentrates the base so the stew finishes rich, not watery.
Step 5: Add lentils, stock, and bay; return meats
Pour in 5 cups (1.2 L) stock and add bay leaves. Stir in the rinsed lentils and return the panceta and chorizo to the pot. Bring to a gentle simmer over medium heat, then reduce to medium-low to maintain a bare simmer around 190–200°F (88–93°C). Partially cover and cook 30–35 minutes, stirring every 5–7 minutes so nothing sticks to the bottom.
Step 6: Thicken to spoon-perfect
Uncover and simmer 8–12 minutes more, stirring occasionally, until the lentils are tender and the broth is spoon-thick. If it thickens too quickly, add hot water 1/4 cup (60 ml) at a time. If too thin, simmer a few extra minutes uncovered. Season with 1 1/4 tsp kosher salt and 1/2 tsp black pepper, then taste and adjust.
Step 7: Finish and serve
Remove bay leaves. Off the heat, fold in the sliced scallions. Let the guiso rest 5 minutes to settle and thicken slightly. Serve hot with crusty bread, and enjoy that smoky, paprika-tomato warmth in every bite.
Pro Tips
- Choose brown or green lentils; they hold shape better than red lentils.
- Keep the simmer gentle. Rapid boiling can split lentils and make the broth murky.
- Bloom the paprika briefly in fat so it releases its deep, sweet-smoky flavor.
- For extra body, mash a spoonful of lentils against the pot at the end and stir back in.
- Salt gradually. Cured meats add salinity; finish seasoning once the stew is reduced.
Variations
- Vegetarian: Skip panceta and chorizo; use 1 tbsp olive oil plus 1 tsp smoked paprika, and swap in vegetable stock. Add diced potatoes or squash for heft.
- With potatoes: Add 2 small waxy potatoes (1.5 cm cubes) in Step 5 for a thicker, heartier stew.
- Extra heat: Stir in 1/4–1/2 tsp red pepper flakes with the spices for gentle warmth.
Storage & Make-Ahead
Refrigerate in an airtight container up to 4 days; the flavors deepen overnight. Freeze up to 3 months. Reheat gently on the stovetop with a splash of water or stock to loosen. You can chop aromatics and slice meats a day ahead; store separately, covered, in the fridge.
Nutrition (per serving)
Approximate: 490 kcal; 26 g protein; 24 g fat; 37 g carbohydrates; 9 g fiber; 980 mg sodium. Values vary by brand and cure of panceta/chorizo.
