Lentejas Estofadas with Sofrito and Sherry Vinegar

Why You’ll Love This Recipe

• Deep, cozy flavor from a classic Spanish sofrito and smoky paprika.
• Flexible: delicious with chorizo or completely satisfying as a vegetarian stew.
• Mostly pantry staples, one pot, and minimal prep.
• A bright splash of sherry vinegar keeps it lively, not heavy.

Grocery List

• Produce: 1 large onion, 4 garlic cloves, 2 carrots, 2 waxy potatoes, 1 ripe tomato, parsley
• Dairy: None
• Pantry: Brown lentils, extra-virgin olive oil, smoked paprika (sweet and optional hot), ground cumin, bay leaves, kosher salt, black pepper, low-sodium broth, sherry vinegar, optional Spanish chorizo

Full Ingredients

Base Stew

• 3 tbsp extra-virgin olive oil, divided
• 1 large yellow onion (about 250 g), finely chopped
• 4 garlic cloves, minced
• 2 medium carrots (about 200 g), peeled and diced 1 cm
• 1 medium ripe tomato, grated (about 120 ml) or 1/2 cup canned crushed tomatoes
• 2 tsp sweet smoked paprika (pimentón dulce)
• 1/4 tsp hot smoked paprika (pimentón picante), optional
• 1/2 tsp ground cumin, optional
• 1.5 cups (300 g) brown lentils (lentejas pardinas), picked over and rinsed
• 6 cups (1.4 L) low-sodium vegetable or chicken broth
• 2 bay leaves
• 1.25 tsp kosher salt (start here; adjust to taste)
• 1/2 tsp freshly ground black pepper, plus more to taste

Vegetables to Finish

• 2 medium waxy potatoes (about 400 g), peeled and diced 1.5 cm

Optional Chorizo

• 175 g Spanish cooking chorizo, sliced 0.5 cm thick

Finish & Garnish

• 1.5 tbsp sherry vinegar, plus more to taste
• 2 tbsp chopped flat-leaf parsley
• Extra olive oil for drizzling (about 1 tsp per bowl)

Step-by-Step Instructions

Step 1: Prep the ingredients and rinse the lentils

Pick over the lentils to remove any debris, then rinse under cold water and drain well. Finely chop the onion, mince the garlic, and dice the carrots and potatoes. Slice the chorizo into 0.5 cm rounds or half-moons if using.

Step 2: Brown the chorizo (optional)

Heat 1 tbsp olive oil in a heavy pot (5–6 qt) over medium heat. Add the sliced chorizo and cook, stirring occasionally, until lightly browned and some fat renders, 3–4 minutes. Transfer chorizo to a plate, leaving the flavorful fat in the pot. If skipping chorizo, proceed with the next step using the full 3 tbsp olive oil.

Step 3: Build the sofrito

Add the remaining olive oil to the pot if needed. Add the onion and carrot with a pinch of salt and cook over medium heat, stirring occasionally, until softened and lightly golden at the edges, about 8 minutes. Stir in the garlic and cook 60 seconds until fragrant. Add the grated tomato and cook, stirring, until thickened and jammy, 2 minutes. Sprinkle in the sweet paprika, optional hot paprika, and cumin; stir constantly for 30 seconds to bloom the spices without burning.

Step 4: Add lentils and begin a gentle simmer

Stir in the rinsed lentils, broth, bay leaves, and 1 tsp of the kosher salt. Bring to a boil over medium-high heat, then immediately reduce to maintain a gentle simmer. Partially cover and cook for 25 minutes, stirring once or twice. Keep the simmer modest so the lentils stay whole and tender.

Step 5: Add potatoes (and chorizo) and finish cooking

Add the diced potatoes and the reserved chorizo to the pot. Continue to simmer gently, partially covered, until the potatoes are tender and the lentils are soft but still holding their shape, 15–20 minutes. If the stew gets too thick before the lentils are cooked, add 1/2–1 cup hot water to loosen.

Step 6: Season, brighten, and rest

Fish out the bay leaves. Season with the remaining 1/4 tsp salt (or to taste) and the black pepper. Stir in 1.5 tbsp sherry vinegar to brighten the flavors. For a creamier texture, mash a ladleful of lentils and potatoes against the side of the pot and stir back in. Turn off the heat and let the stew rest 5–10 minutes; it will thicken slightly.

Step 7: Serve with garnish

Ladle into warm bowls. Drizzle with a little olive oil and sprinkle with chopped parsley. Taste and add an extra splash of sherry vinegar if you like a sharper finish. Serve with crusty bread.

Pro Tips

• Use pardina or brown lentils; they cook evenly without soaking and hold their shape.
• Bloom paprika briefly (30 seconds) to release aroma, but avoid high heat to prevent bitterness.
• Keep the simmer gentle. A rolling boil can split lentils and make the broth muddy.
• Salt early, then adjust at the end. Lentils absorb seasoning better when salted during cooking.
• Thickness is flexible: add hot water for a soupier bowl or mash a scoop of lentils for a stewier texture.

Variations

• Vegetarian/Vegan: Skip the chorizo, use vegetable broth, and add an extra 1/2 tsp smoked paprika. A few sliced roasted red peppers add depth.
• Greens: Stir in 2 cups chopped spinach or kale during the last 5 minutes until wilted and tender.
• Pressure Cooker/Instant Pot: Build the sofrito on Sauté; add lentils, broth, bay, and 1 tsp salt. Cook High Pressure 10 minutes; natural release 10 minutes. Add potatoes (and chorizo) and simmer on Sauté 10–12 minutes until tender. Finish with vinegar.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days; the flavors improve by day 2. Reheat gently on the stove with a splash of water. Freeze up to 3 months; for best texture, undercook potatoes slightly before freezing or add freshly cooked potatoes when reheating. If making ahead, you can cook the sofrito up to 3 days in advance and refrigerate; bring to a simmer with lentils and broth when ready.

Nutrition (per serving)

Approximate with chorizo: 440 calories; 18 g protein; 47 g carbohydrates; 17 g fat; 12 g fiber; 920 mg sodium (varies with broth and salt). Approximate vegetarian (no chorizo): 330 calories; 13 g protein; 47 g carbohydrates; 11 g fat; 12 g fiber.