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Higher-Protein Spanish Lentil Stew (Lentejas)

A hearty Spanish-style lentil stew with chicken, vegetables and a small amount of chorizo for flavour. High in protein while staying relatively lean.

Total
60 minutes
Makes
5 servings

Instructions

  1. Instructions

    Rinse the lentils thoroughly under cold water.

  2. Cut the chicken into bite-sized pieces. Dice the chorizo finely. Chop the onions and garlic. Peel the potatoes and carrots and cut them into bite-sized pieces.

  3. Heat the olive oil in a large pot over medium heat. Add the chorizo and cook for 2–3 minutes until it releases some of its fat.

  4. Add the onions and cook for 5–7 minutes until soft and lightly browned.

  5. Add the garlic and cook for another minute.

  6. Add the tomato paste, smoked paprika, sweet paprika and cumin. Cook for 1–2 minutes while stirring.

  7. Add the lentils, bay leaves, water and chicken stock. Bring to a gentle boil, then reduce to a simmer.

  8. Simmer the lentils for 10 minutes.

  9. Add the potatoes and carrots and continue simmering for another 5 minutes.

  10. Add the chicken and simmer gently for another 10–12 minutes, until the lentils and vegetables are tender and the chicken is cooked through.

  11. Add more water if needed. The finished dish should be thick and stew-like but still have plenty of broth.

  12. Remove the bay leaves. Stir in the vinegar and season with salt and black pepper.

  13. Let the stew rest for about 10 minutes before serving.

  14. Serve with chopped fresh parsley.

Notes

Notes

The small amount of chorizo adds the characteristic smoky Spanish flavour while the chicken provides most of the protein.

Brown or green lentils work best because they retain their shape during cooking.

For meal tracking, weigh the finished pot after cooking and calculate nutrition per 100 g from the total cooked weight.