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Spanish-Style Lentil Stew with Garlic and Smoked Paprika
Warming lentil stews are common throughout Spain, where they’re often enriched with chorizo, a spiced dry-cured sausage. In this recipe, we mimic chorizo’s smoky, savory flavor with a combination of bacon and smoked paprika. We also simmer a whole head of garlic in the mix—it mellows and sweetens with long, slow cooking, infusing the stew with a subtle garlicky flavor that complements the earthy lentils. Round out the meal with a salad of bitter greens and a loaf of crusty bread.
4 to 6
Servings
1½ hours
20 minutes active
Ingredients
-
4
ounces bacon, chopped
-
1
tablespoon extra-virgin olive oil
Directions
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01In a large pot over medium-high, cook the bacon, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; set aside. Pour off and discard all but 1 tablespoon of the fat in the pot.
Reviews
June 9, 2023
Comfort on a Cool Day
I had a bag of lentils I wanted to use up, so I looked through the recipes on Milk Street. I found this one and had all the ingredients. The bacon and smoked paprika give this a great depth. Get some good Parmesan cheese and some crusty bread. Just perfect for lunch or to go alongside dinner. Followed the recipe as written.
January 25, 2026
Soupy but great depth of flavor
This initially came out as more of a lentil soup, as much of the 6 cups of water failed to reduce. An additional 13 minutes at a hard boil gave me more what I was looking for, though the texture of the lentils was. . . nonexistent. Nonetheless, the flavor was fabulous on an icy day and I imagine it will be better tomorrow, should the flatulence not kill me or my family before then.
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