Chorizo and Lentil Stew Recipe -
Chorizo and Lentil Stew Recipe
  • READY IN 1 hr

Chorizo and Lentil Stew

Recipe by  

"I'm always looking for new ways to use lentils. When I was in the mood for something spicy, I came up with this."

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Ingredients Edit and Save

Original recipe makes 5 cups Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. Heat olive oil in a large saucepan over medium-high heat. Stir in garlic, and cook until it turns golden brown, about 45 seconds. Add the chorizo sausage; cook and stir until the sausage is crumbly and beginning to brown, about 4 minutes. Stir in celery, and cook until the celery softens, about 4 minutes more.
  2. Pour off any excess grease from the sausage, then add the lentils and water. Season with turmeric, curry powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 40 minutes. Season to taste with salt and pepper before serving.
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Reviews More Reviews

Most Helpful Positive Review
May 11, 2008

This is so good and so simple to make. The smell is amazing when cooking. I made it as written and it was very good. Second time I added a 2 tablespoon of tomato paste and used chicken stock instead of water and it was even better!

Most Helpful Critical Review
Nov 21, 2008

This recipe was really spicy. I'm out in the middle of no where and my grocery store doesn't carry Chorizo so I used italian sausage. Let's just say it was so spicy I think my soul is burnt.

May 19, 2008

This stew is fabulous! The flavors are complimentary, and not overpowering. My local store did not have bulk chorizo, so I used a 1 lb. package of chorizo links, removed the casings, browned and sliced 'em. I may actually use 1.5 lbs. next time, just to have a little more meat. I also used chicken broth instead of water, which made the stew almost too salty, so reduced sodium broth is probably the way to go. My BF was a little turned off by the lentils, so I may even try a different bean next time, just to change it up a little (an 8 or 16 bean blend would probably be nice). All in all, a fantastic recipe that will definitely be at the top of my soup list. UPDATE: I made this again, doubled the chorizo, and used a 13 bean blend in place of just lentils. Love it, love it, love it!

Oct 25, 2008

Delicious stew! The chorizo gives it a smoky flavor. I added potatoes and carrots to make it a true one-pot meal, great for a chilly evening'

Apr 15, 2008

I had some kale that I needed to use up and I wanted to use it in something that would do dinner and have leftovers for lunch. I used the advanced search on allrecipes to find this. It was great. I think I overcooked it slightly though - my fault.

Mar 01, 2011

The flavors in this recipe are very, very good, but it's not what I would call a stew. The only change I made to the recipe was substituting a can of chicken broth for some water (I still used 3 cups of liquid) and it came out more like a thick sauce you would eat over rice than something eaten from a bowl. In fact, with the exception of the chorizo this had very strong Indian flavors. It was tasty enough that I'll make it again; the only reason for four stars instead of five is that the "stew" implies it's a meal in itself, whereas it really needs a little something to go with it. Next time I'll serve it over Basmati rice.

Aug 07, 2007

I'm gonna make this tonight. Even better if you can find Lamb Chorizo. I'm drooling as I type. The people who edited the recipe said to use bulk stuff that crumbles... but I prefer to slice chorizo and fry it a little.

Aug 28, 2008

This recipe was good but I thought it lacked in a couple of areas. My family likes A LOT of flavor so that may be why. I added Corriander to give it a little more brightness. Next time I will add a leafy green such as Kale. It could use the texture of something like that and why not fit in something extra nutritious whenever you can?! I'm looking forward to making this again!


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  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 34.9 g
  • 11%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 36.9 g
  • 57%
  • Fiber
  • 16.5 g
  • 66%
  • Protein
  • 33.9 g
  • 68%
  • Sodium
  • 1145 mg
  • 46%

* Percent Daily Values are based on a 2,000 calorie diet.

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