This Homemade Lentil Stew with Vegetables and Chorizo is packed with tender lentils, carrots, potatoes, vegetables, and flavorful chorizo in a rich tomato-based broth. It’s a hearty one-pot dinner made with simple ingredients and plenty of flavor.

I like making this lentil stew when I want an easy meal that is filling and doesn’t need much on the side.

You can make it on the stovetop or in the Crockpot, which makes it a good option for busy days and make-ahead dinners.

Serve this vegetable lentil stew with crusty bread, warm rolls, or a simple salad for an easy family meal.

If you like hearty, vegetable-loaded stews like this one, these are worth trying too:

Homemade Lentil Stew with Vegetables and Chorizo

Ingredients You’ll Need

Green lentils are the right choice for a stew like this one, since they hold their shape through a longer simmer better than red lentils, which break down and thicken the broth instead.

Cured Spanish chorizo releases a reddish oil as it cooks that flavors the whole pot.

Ingredients

2 tbsp olive oil
8 oz Spanish cured chorizo, sliced
1 medium onion, diced
3 carrots, diced
2 celery stalks, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 1/2 cups dried green lentils, rinsed
1 can (14.5 oz) diced tomatoes
6 cups vegetable or chicken broth
1 tsp smoked paprika
1 bay leaf
Salt and pepper, to taste
Chopped fresh parsley, for serving

Directions

Heat the olive oil in a large pot over medium heat.
Add the sliced chorizo and cook for 4 to 5 minutes, until it releases its oil and turns lightly crisp at the edges.
This oil is what flavors the whole stew, so give it the full time to render out.
Add the onion, carrots, celery, and bell pepper to the pot.
Cook for 7 to 8 minutes, stirring occasionally, until the vegetables are softened.
Stir in the garlic and smoked paprika, cooking for about a minute until fragrant.
Add the green lentils, diced tomatoes, broth, and bay leaf, stirring to combine.
Bring the pot to a boil, then reduce the heat to low and simmer, partially covered, for 35 to 40 minutes.
Stir occasionally to prevent the lentils from settling and sticking to the bottom.
Check the lentils for tenderness – they should hold their shape but not be firm in the center.
This one takes a bit of patience, just so you know, since green lentils take a little longer to soften than red lentils.
Continue simmering another 5 to 10 minutes if they still need more time.
Remove the bay leaf.
Taste and season with salt and pepper, keeping in mind the chorizo already adds saltiness.
If the stew looks too thick, thin it with a splash of extra broth.
Ladle into bowls, top with fresh parsley, and serve hot and enjoy!

Crockpot Lentil Stew With Vegetables and Chorizo

You can also make this Homemade Lentil Stew with Vegetables and Chorizo in the Crockpot. Cook the chorizo first, then add it to the slow cooker with the lentils, potatoes, carrots, onion, tomatoes, broth, and seasonings.

Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the lentils and vegetables are tender. Add a little extra broth at the end if the stew becomes too thick.

Important Recipe Notes

Use green lentils, not red. Green lentils hold their shape through a long simmer, which gives this stew its heartier texture. Red lentils would break down and turn this into more of a puree.
Let the chorizo release its oil fully. That reddish oil carries a lot of smoky flavor through the rest of the vegetables and lentils, so don’t rush this first step.

Season carefully, tasting as you go. Chorizo already brings a good amount of salt to the pot, so it’s easy to over-season if you add salt too early.
This stew thickens as it sits, since the lentils keep absorbing liquid. Thin leftovers with a splash of broth or water when reheating.
Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. This stew tastes even better the next day.
No Spanish chorizo on hand? A smoked sausage like kielbasa works as a substitute, though the flavor will be a little different.

How to Serve, Store & Customize This Recipe

Serving:

Serve hot with crusty bread on the side for dipping into the thick broth. This is filling enough on its own to make a complete dinner.

Storage:

Keep leftovers in an airtight container in the fridge for up to 5 days. For longer storage, freeze for up to 3 months and thaw overnight in the fridge before reheating on the stove.

Customization:

Add a diced potato along with the other vegetables for a heartier stew, or stir in a handful of fresh spinach near the end. A splash of red wine vinegar right before serving brightens up the richness of the chorizo.