Chorizo, lentil and bean stew

It’s mid October and the light for taking photos is lousy, but the weather (cold and blustery) demands comfort food of the highest order.  Mr OC had phoned at lunchtime asking if I had any recipes for lentils that he could make for his lunch the next day.  I took this as a hint that he wanted me to make something with lentils that he could take for his lunch. So we had some of this for tea with a pumpkin and potato mash and he took the rest in his flask today.

Serves 4

100g chorizo, diced chunkily
1 large onion, sliced
2 cloves garlic, chopped finely
2 carrots, peeled and diced
1 sprig rosemary, chopped finely
4 sage leaves, chopped finely
1 bay leaf
a glug of Madeira or Marsala or sherry (optional)
400g tin of tomatoes
100g split red lentils
400g tin of beans (I used three bean salad but you could use cannellini, kidney or whatever you like or have)
600ml vegetable stock
salt and pepper to taste at the end of cooking


Fry the onion in a little oil in a large saucepan for a few minutes until starting to go translucent.  Add the carrots and the garlic and continue to fry for a few more minutes until the carrot is beginning to become tender.  Add the chorizo and the herbs and fry until the oil begins to leach from the chorizo.  Pour in a good glug of Madeira wine (if using) and continue to cook until that has almost evaporated.  Pour in the tomatoes, the beans, lentils and the stock.  Bring to a simmer and simmer gently for at least 40 minutes (I left it in the simmering oven of the Aga for two hours).  Taste and season accordingly with salt and pepper. Serve with crusty bread or pumpkin and potato mash like I did last night.  A meal fit for a king, or a man who likes his stew.


Print Friendly, PDF & Email

10 thoughts on “Chorizo, lentil and bean stew”

  1. Lucky Mr OC! I love using loads of pulses in stews at this time of year – winter has suddenly come on so quick! (Just watching Kirsty making ‘dog poo’ eclairs as I write this – you’d best get round there!).

  2. It looks just right for the season, Kath. I tried something similar recently, it tasted good but didn’t match up to your photo. Presumably you could also use a handful of pot barley? I’ve got loads and loads in my cupboard for some reason and am trying to think of ways of using it up.

  3. Now, this is one tasty meal!! I love the combo of chorizo, beans & lentils a lot!
    MMMMMMM,…I recently made a roasted chorizo, thyme & pumpkin soup witha home made pumpkin & feta tart, I kniow you will love!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.