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Lentejas con Verduras

Are you looking for a vegan version of lentejas con chorizo aka Lentil with sausage stew? Then, you’ll love this dish.

It is delicious, warming and nutritious. What more do you want from an easy-to-prepare dish?

Soup of lentils
Soup of vegetarian lentils on a typical earthenware dish

As we mentioned in the Lentejas con Chorizo recipe (see here), lentils are a great source of iron. The best way to help your body to absorb the iron is to have a clementine or orange for dessert. That’s because clementines and oranges contain vitamin C which helps you absorb the iron from the lentils that much better.

Lentejas con Verduras

Serves: 4
Prep Time: 1 hour


  • ½ kilogram lentils
  • 1 onion
  • 1 green pepper
  • 1 red pepper
  • 2 small carrots (or 1 big one)
  • 1 Potato
  • 4 cloves garlic
  • 4 tablespoons olive oil
  • Salt
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 and ½ liters of water



The night before making your stew, fill a bowl with water and soak your lentils. If you have bought lenteja pardina, you can skip this step. Just make sure they are clean before cooking them.


Peel the garlic cloves as well as the rest of the vegetables and cut them into big pieces.


Heat a pot with 4 tablespoons of olive oil over medium heat. Once it is hot, add the vegetables and cook for 5 minutes, stirring occasionally to make sure they do not burn.


Add the lentils and stir everything for a minute or so.


Add the water, the bay leaf, paprika and some salt as well over high heat until it starts boiling. Then, turn the heat down as much as possible to keep the water boiling.


Cook everything for 40-45 minutes, adding more hot water if you are running out of it. To make sure the lentejas are ready, simply try them once the sauce starts to thicken.


Remove the onion, pepper, garlic and carrot pieces, leaving the potato pieces in. Blend them until you get a thick sauce, adding it back to the lentils. If you want the lentils to be less thick, just add a bit more hot water.

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