Maribel's Lentils

Prep Time

70 minutes

Prep Notes

Our dear friend from Almeria, Spain, Maribel, introduced us to this a healthy lentil stew that really satisfies on a cold winter or fall night. Just a small amount of chorizo is used to flavor this delicious Spanish dish.  Buen Provecho!

Cooking Time

60-90 minutes




 2 cups brown lentils, rinsed

4 carrots, well scrubbed

1 green pepper, halved and seeded

1 yellow onion, peeled

1 whole garlic bulb (no need to peel)

1 large tomato (or 3 small)

2 bay leaves

½ tsp salt

1 tsp ground cumin

2 T. olive oil

1 tsp paprika

3 small/medium red or Yukon gold potatoes, scrubbed, skins left on, cut in large chunks

3 chorizo sausage links, peeled and cut in chunks

Smoked paprika, additional salt and pepper to season


  • Cover the lentils with ample water and soak for an hour
  • Drain lentils and place in a large pot, cover with a few inches of water
  • Add whole carrots, onion, and garlic bulb, pepper halves, whole tomato, olive oil, cumin, bay leaves, salt and paprika (see photo)
  • Bring to a boil, and then turn down to simmer for 1-1.5 hours, covered (Add potato chunks into the pot after about 30 minutes or so).
  • When lentils are tender, remove entire garlic bulb and bay leaves and discard.  Put all the veggies except potato in a blender.  Puree until smooth.  Add puree back to the soup pot.  Add chorizo sausage. Cook another 15-20 minutes. 
  • Correct seasoning with salt, pepper, and smoked paprika. 


Maribel Bolivar