Lentejas is the name most people in Spain use for a comforting, traditional Spanish lentil stew with vegetables. This simple dish is rich, savory, and deeply satisfying, with tender lentils, a smoky broth, and perfectly cooked potatoes, carrots, leeks, onions, peppers, and tomatoes. You can make it on the stovetop or in an Instant Pot.
This is a Spanish-style lentejas recipe, not a Mexican-style lentil dish. In Spain, lentejas are a homely everyday meal, often made in large batches and enjoyed throughout the week. Many traditional Spanish lentil stew recipes include chorizo, but this version leaves it out and uses smoked paprika instead for a warm, smoky flavor. The result is a naturally vegetarian and vegan lentil stew that still tastes hearty, rustic, and full of depth.
⭐ Why you’ll love it
- This Spanish lentejas recipe is naturally vegan, so it is suitable for a wide range of diets.
- It uses simple, affordable ingredients and pantry staples.
- It is filling, nourishing, and ideal for a cozy lunch or dinner.
- The lentils stay tender without turning mushy when cooked correctly.
- Lentejas freeze well, making them excellent for meal prep.
- You can cook this lentil stew on the stovetop or in an Instant Pot.
Spanish cooking often relies on good-quality basic ingredients rather than lots of spices, and this dish is a perfect example. A slow-cooked sofrito gives the stew its flavor base, while lentils, potatoes, carrots, herbs, and vegetable stock turn it into a complete and comforting meal.
🛒 Ingredients and substitutions
To make traditional lentejas con verduras, you first prepare a simple Spanish sofrito with olive oil, onion, leek, red pepper, garlic, tomato, smoked paprika, and cumin. After that, the lentils and vegetables are added and simmered until tender. Because this recipe is not heavily spiced, choose ingredients with good flavor whenever possible.
Sofrito
Red bell pepper: Use a ripe red bell pepper with a deep color. Avoid substituting yellow or green peppers, as they will change the flavor of the stew.
Onions: Any onion will work. Brown onions are commonly used in Spain and are a good choice here.
Tomatoes: Ripe plum tomatoes work well, but any very ripe medium or large red tomatoes can be used.
Leeks: Do not leave them out if possible. Leeks add sweetness and depth to the sofrito.
Cumin: Cumin is one of the few spices used in this recipe and helps round out the flavor.
Smoked paprika: Good smoked paprika is important. If available, use Pimentón de la Vera dulce for an authentic Spanish flavor without bitterness.
Olive oil: Use a decent-quality olive oil. Extra virgin olive oil is not necessary for this cooked dish.
Garlic: Fresh garlic gives the best flavor. If needed, substitute with about four teaspoons of frozen chopped garlic.
Stew Ingredients
Uncooked lentils: Spanish pardina lentils are ideal because they hold their shape well. Brown lentils also work. Green lentils may be used, but check the package cooking time.
Potatoes: Any type of potato can be used. They add body and make the stew more satisfying.
Salt: Regular table salt is used in this recipe. If using kosher salt, you may need to increase the amount.
Carrots: Carrots add sweetness and color. If you prefer, replace them with extra potatoes, parsnips, or turnips.
Bay leaves: Bay leaves add a subtle background flavor. If you do not have them, they can be omitted.
Rosemary: Dried rosemary works well. If using fresh rosemary, finely chop it and use about three times the amount.
Vegetable stock: Use a vegetable stock you enjoy, as it forms the base of the broth.
Vinegar: Red wine vinegar or white wine vinegar adds brightness. Apple cider vinegar can be used if that is what you have.
See the recipe card at the bottom of this post for exact quantities.
👩🍳 How to make it
- Start the sofrito. Heat the olive oil in a large pot over medium-high heat. Chop the leeks, onions, and red bell pepper, then add them to the pot. Once the vegetables begin to sizzle, reduce the heat to medium and cook for ten minutes, stirring occasionally.
- While the vegetables cook, grate the tomatoes using the large holes of a box grater. Discard the large pieces of tomato skin, but do not worry if a few small bits remain.
- Finely chop the garlic and add it to the pot. Stir well and cook for one minute, making sure it does not stick or burn.
- Add the grated tomato with its juices, followed by the smoked paprika and cumin. Stir thoroughly and cook for five minutes, stirring often so the mixture does not catch on the bottom.
- Peel the potatoes and carrots, then cut them into half-inch pieces. Add them to the pot along with the uncooked lentils.
6. Add the bay leaves, rosemary, vegetable stock, salt, and vinegar. Bring to a boil, then reduce the heat to medium-high and keep the stew at a lively simmer. Stir often and cook for 25-35 minutes, or until the lentils are tender. Taste and adjust the salt if needed.
Instant Pot
To make Instant Pot lentejas, use the Sauté function to prepare the sofrito exactly as described above. Cook the leeks, onions, and pepper first, then add the garlic, grated tomato, smoked paprika, and cumin.
After adding the lentils, potatoes, carrots, herbs, vinegar, salt, and stock, use only 8 cups of vegetable stock instead of 10. Seal the Instant Pot and cook on high pressure for 6 minutes. When the cooking time finishes, allow the pressure to release naturally for 10 minutes, then perform a quick release. Stir, taste, and adjust the seasoning before serving.
💡 Expert tips
- Lentil cooking time can vary depending on the type of lentils, the age of the lentils, and the hardness of your water. Pardina, brown, and green lentils may all cook at slightly different speeds.
- Check the package instructions for your lentils. Some will be tender in about 25 minutes, while others may need 35-40 minutes.
- The stew will continue to thicken as it sits because lentils release starch. If it becomes too thick, stir in a little water until it reaches your preferred consistency.
- For the best Spanish lentil stew flavor, do not rush the sofrito. Those first few minutes of cooking the vegetables create the base of the dish.
🍽️ Serving suggestions
Spanish lentejas are hearty enough to serve as a complete main course. The lentils provide protein and fiber, while the potatoes, carrots, and vegetables make the stew filling and balanced. The simplest and most traditional way to serve it is in a bowl with fresh crusty bread on the side. A little butter for the bread is also a lovely addition if it fits your diet.
❄️ Storage
Let the lentil stew cool completely before storing. Keep it in a sealed container in the refrigerator for up to four days, or freeze it for up to three months. Lentejas thicken as they rest, so add a splash of water when reheating if you want a looser broth.
❓ Frequently Asked Questions (FAQs)
The Spanish word for lentils is “lentejas.” This dish may also be called potaje de lentejas, guiso de lentejas, or lentejas con verduras, but in Spain it is commonly shortened to simply lentejas.
Traditional lentejas usually include lentils, onion, potato, tomato, olive oil, garlic, bay leaf, and paprika. Other ingredients can vary by region and household, including carrots, leeks, bell peppers, and sometimes chorizo.
Pardina lentils are small lentils traditionally grown near the Pyrenees. They are smaller than many common green or brown lentils and hold their shape well after cooking.
🍲 More soup and stew recipes
-
Hearty Vegan Potato Stew with Chickpeas
-
Easy Vegan Irish Stew with Guinness
-
Hot and Sour Vegetable Soup
-
Easy Light Lemon Lentil Soup
Did you make this dish? Leave a rating and comment below.
📖 Recipe
Traditional Lentejas (Spanish Lentil Stew)
Deirdre Gilna
Equipment
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1 large sharp knife
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1 chopping board
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1 large saucepan
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1 box grater
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1 vegetable peeler
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1 wooden or silicone spoon
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1 set measuring spoons
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1 measuring jug
Ingredients
Sofrito
- 3 tablespoon olive oil
- 2 leeks
- 2 onions medium-sized
- 1 red bell pepper
- 5 cloves garlic
- 4 tomatoes large
- 1 tablespoon smoked paprika Preferably Pimentón de la Vera dulce.
- 2 tsps cumin
Stew
- 2 potatoes medium
- 4 carrots medium
- 14 oz lentils pardina, brown, or green
- 2 bay leaves
- 1 teaspoon dried rosemary
- 10 cups vegetable stock
- 2.5 tsps table salt
- 1.5 tablespoon red wine vinegar White wine vinegar or apple cider vinegar may be used instead.
Instructions
Stovetop Instructions
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Add the olive oil to a large pot and heat over medium-high heat. Chop the leeks, onions, and bell pepper, then add them to the pot. Once the vegetables are sizzling, reduce the heat to medium and cook for ten minutes.
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Grate the tomatoes on the large holes of a box grater and discard the large pieces of skin.
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Finely chop the garlic, add it to the pot, and cook for one minute, stirring once or twice so it does not burn.
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Add the grated tomato with its juices, smoked paprika, and cumin. Stir well and cook for five minutes.
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Peel the potatoes and carrots and cut them into half-inch pieces. Add them to the pot with the lentils.
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Add the bay leaves, rosemary, vegetable stock, salt, and vinegar. Bring to a boil, then reduce to a lively simmer. Cook for 25-35 minutes, stirring often, until the lentils are tender. Taste and add more salt if needed.
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Serve warm or hot, either on its own or with fresh crusty bread.
Instant Pot Instructions
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Add the olive oil to the Instant Pot insert and select Sauté. Chop the leeks, onions, and bell pepper, then add them once the oil is hot. Cook for ten minutes.
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Grate the tomatoes and remove any large pieces of skin.
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Finely chop the garlic, add it to the Instant Pot, and cook for one minute, stirring to prevent burning.
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Add the grated tomato, smoked paprika, and cumin. Stir well and cook for five minutes.
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Press Cancel. Peel and chop the potatoes and carrots into half-inch pieces, then add them along with the lentils.
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Add the remaining ingredients, reducing the vegetable stock from 10 cups to 8 cups. Seal the Instant Pot and cook on high pressure for 6 minutes. Let the pressure release naturally for 10 minutes, then quick release. Taste and adjust the salt if needed.
Notes
- Once cooled, store the lentil stew in a sealed container in the refrigerator for up to four days or in the freezer for up to three months.
- Lentejas thicken as they sit. Add a little water when reheating if you prefer a looser stew.
- Lentil cooking time varies depending on the lentil type, age, and water hardness. Check the package instructions and cook until tender.
Nutrition
Calories: 337 kcal
Carbohydrates: 56g
Protein: 16g
Fat: 6g
Fiber: 19g