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Lentil Stew

This Spanish-style lentil stew is easy to make with very simple ingredients.

Once again my grandmother’s recipe comes to the rescue, and although she added Chorizo and Morcilla ( blood pudding) to hers, I more often than not omit them and proceed to make up the vegetarian option. It never ceases to amaze me how by mixing the right simple ingredients, you can make a dish fit for a feast.

Filling and nourishing, this recipe is great for chilly evenings, freezes very well, and is just the perfect amount of sinful to become a great comfort food dish.

I hope you try this out. I’m sure your family will love it.



1 can chopped tomatoes or 3 big peeled and chopped tomatoes
1 medium sized Green Pepper deseeded, and chopped
1 white onion, peeled and chopped
4 cloves garlic, peeled and roughly chopped
Half packet store bought dried lentils - use the largest ones you can find as the stew needs to be boiled and the small ones tend to dissolve and become a mush.
150g pumpkin roughly chopped
2 medium sized potatoes peeled and roughly chopped
1 large carrot, peeled and chopped
2 vegetable stock cubes or 750 ml vegetable stock
1 or 2 bay leaves
2 tablespoons olive oil
1 tablespoon sweet Paprika
1 or 2 pieces Chorizo and blood pudding - these are optional and can be omitted altogether if you wish.


Place the lentils in a saucepan, cover with hot water, and boil for 5 mins.
Drain the lentils, discard the water and place the lentils in a large saucepan. Add all the other ingredients, cover with the stock, and bring to the boil.
Once boiling lower the heat to medium low, and boil for 30-40 minutes. Check periodically to ensure that the stew is not running dry, and stir frequently to avoid charring at the bottom of the pan.
Once lentils and vegetable are tender, remove from heat, and serve.
Couldn’t be simpler. Lentil stew Cosykitchencorner style. Mmm yums.

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