Spanish Lentil Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spanish lentil stew is a hearty one-pot dish with lentils, vegetables, and paprika-spiced broth. Flavorful and comforting, it's a satisfying vegetarian main inspired by traditional Spanish cooking.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 whole dry, cured Spanish Chorizo ((about 8oz), casing removed)
- 1 medium yellow onion (, finely diced)
- 1 red bell pepper (, diced)
- 1 carrot (, thinly sliced)
- 2 ribs celery (, sliced)
- 4 cloves garlic (, roughly minced)
- 1 teaspoon sweet smoked Spanish paprika
- ½ teaspoon dried oregano
- 1/2 cup tomato sauce ((120 grams))
- 1 cup dry brown lentils (, rinsed (200 grams))
- 2 small yukon gold potatoes (, cut into ½’’ pieces)
- 6 cups vegetable broth (, or chicken broth (1.4 liters))
- 1 Tablespoon red wine vinegar
- 2 bay leaves
- salt and pepper (, to taste)
- 1/2 cup fresh chopped parsley
- Crusty artisan bread or baguette (, for serving)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 1992mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 945mg
- Calcium
- 112mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1992MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.