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Spanish lentejas lentil stew seen in a pretty blue flowery bowl, with a red slatted table as the background

Thermomix Lentejas / Spanish Lentil Stew with Chorizo

Maria Bravo
Authentic Lentejas are a classic of any Spanish household, it's a Spanish Lentil Stew with, of course, chorizo
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Course Appetizer, Main Course, Soup
Cuisine Spanish
Servings 4 people

Equipment

  • 1 Thermomix any model, TM 31, TM5, TM6 or TM7

Ingredients
  

  • 275 g pardina lentils or green lentils

    (you could increase the amount of lentils, just make sure you increase the amount of water too in that case)

  • 100 g carrot peeled and cut in big chunks (basically 1 medium carrot)
  • 200 g floury potatoes peeled and cut in big chunks, e.g. King Edward or Maris Piper. Once peeled and in chunks I rinse them in water a few times to release extra starch
  • 125 g onion peeled and cut in big chunks
  • 100 g red pepper cut in chunks (you could also use green pepper, I just don't like it as much a red)
  • 3 garlic cloves peeled
  • 20 g extra virgin olive oil
  • 75 g chopped tomatoes either fresh or tinned
  • 1 tablespoon sweet Spanish paprika Pimentón de la Vera, I can highly recommend the La Chinata brand
  • 80 g cooking chorizo diced (you could add more if you want), don't want to use chorizo? Add one extra teaspoon of paprika
  • 1 bay leaf
  • 700 g hot water
  • 1 teaspoon vegetable stock powder or homemade vegetable stock paste following our recipe
  • 1 handful fresh parsley chopped
  • 1 teaspoon sea salt I use Maldon
  • Freshly ground black pepper to taste

Instructions
 

  • Soak the 275 g pardina lentils or green lentils

    for a few hours or overnight.

  • Chop the 100 g carrot and 200 g floury potatoes: 4 seconds, speed 5. Reserve in a bowl.
  • Add the 125 g onion, 100 g red pepper and 3 garlic cloves to the bowl: 4 seconds, speed 5. Use the spatula to lower down anything that has climbed up the walls of the bowl.
  • Add 20 g extra virgin olive oil, 75 g chopped tomatoes and 1 tablespoon sweet Spanish paprika: 120ºC (Varoma in the TM31), 10 minutes, speed 1.
  • Rinse the lentils and add to the bowl along with the the reserved chopped potatoes and carrots from step 1, 80 g cooking chorizo, 1 bay leaf, the 700 g hot water, 1 teaspoon vegetable stock powder, 1 handful fresh parsley, 1 teaspoon sea salt and a good amount of Freshly ground black pepper: 30 min, 100ºC, REVERSE, stir speed (the one with the spoon symbol).
  • Have a taste, add more salt and black pepper if necessary, give it a stir. Serve.
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