Authentic Lentejas a la Madrileña: Traditional Spanish Lentil Stew Recipe

Ingredients

  • 500g of lentils
  • 2 medium-sized potatoes
  • 2 medium-sized carrots
  • 1 large onion
  • 2 cloves of garlic
  • 100g of chorizo
  • 100g of pancetta
  • 1 bay leaf
  • 2 tablespoons of olive oil
  • 1 teaspoon of paprika
  • Salt to taste
  • Water

Steps and instructions

  1. Wash the lentils thoroughly and soak them in a bowl of water for at least 2 hours before cooking.
  2. Peel and dice the potatoes and carrots. Chop the onion and garlic. Slice the chorizo and pancetta into small pieces.
  3. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, sauté until the onions become translucent.
  4. Add the chorizo and pancetta to the pot, continue cooking until they are lightly browned.
  5. Drain the lentils and add them to the pot along with the diced potatoes, carrots, and bay leaf.
  6. Fill the pot with enough water to cover the ingredients. Bring it to a boil.
  7. Reduce the heat, cover the pot, and let it simmer for about 40 minutes, or until the lentils are tender.
  8. Add the paprika, and salt to taste. Stir well and let it cook for a few more minutes.
  9. Once the lentils are cooked to your liking, remove the pot from the heat. Let it sit for a few minutes before serving.

Tools for making

  • Large pot - Needed to cook the lentils and other ingredients.
  • Cutting board - Used for chopping and preparing the vegetables and meat.
  • Knife - Essential for cutting and dicing the ingredients.
  • Wooden spoon - Used for stirring and mixing the ingredients while cooking.
  • Measuring spoons - Needed to accurately measure the olive oil, paprika, and salt.
  • Bowl - Used for soaking the lentils before cooking.
  • Colander - Needed for draining the soaked lentils.
  • Serving bowls or plates - Used to serve the Lentejas a la Madrileña.

Recipe variations

  • Vegetarian option: Omit the chorizo and pancetta, and add extra vegetables like bell peppers, zucchini, or mushrooms for added flavor.
  • Spicy twist: Add a pinch of cayenne pepper or chili flakes to give the dish some heat.
  • Smoky flavor: Replace the regular paprika with smoked paprika for a smokier taste.
  • Herb infusion: Add fresh herbs like thyme, rosemary, or parsley during the cooking process for added aroma and freshness.
  • Meat lovers' delight: Include additional meats like diced ham or bacon for an extra meaty version of the dish.
  • Creamy variation: Stir in a splash of heavy cream or coconut milk at the end to create a creamy texture.
  • Extra veggies: Experiment with different vegetables such as celery, spinach, or sweet potatoes to add more variety and nutrients.
  • Spiced up broth: Enhance the flavor of the broth by adding a vegetable or chicken stock cube while cooking.

Recipe overview

This recipe will guide you through the steps of creating a traditional Spanish dish from Madrid, known as Lentejas a la Madrileña. This hearty and flavorful stew is primarily made with lentils, along with a medley of vegetables and cured meats for a savory touch. A comforting and nutritious choice for a meal, this dish provides a delightful blend of textures and flavors, with the lentils, potatoes, and carrots softened to perfection and the chorizo and pancetta offering a slightly crispy contrast. The addition of paprika and bay leaf infuses the stew with an aromatic depth. With a preparation time of approximately 2 hours and 15 minutes (including the soaking of lentils), this recipe is suitable for both weekday dinners and leisurely weekend cooking. The end result is a satisfying dish that pays homage to Madrid's rich culinary heritage.

Common questions

  1. Can I use canned lentils instead of dried lentils? - Yes, you can use canned lentils instead of dried lentils. Just make sure to drain and rinse the canned lentils before adding them to the pot.
  2. Can I substitute the chorizo and pancetta with other meats? - Absolutely! If you prefer, you can use bacon or ham instead of chorizo and pancetta. The flavor might be slightly different, but it will still be delicious.
  3. Can I add other vegetables to the recipe? - Definitely! Lentejas a la Madrileña is versatile, and you can add other vegetables like bell peppers or celery to enhance the flavor and nutritional value.
  4. Can I make this recipe vegetarian or vegan? - Yes! Simply omit the chorizo and pancetta, and use vegetable broth instead of water for a vegetarian version. For a vegan version, ensure that all ingredients, including seasonings, are plant-based.
  5. Can I make this recipe in advance? - Yes, this recipe can be made in advance. In fact, the flavors often deepen and improve when the dish is allowed to sit for some time. Reheat gently on the stove or in the microwave before serving.

Serving dishes and utensils

  • Large pot - A pot with a capacity large enough to cook the lentils and other ingredients.
  • Cutting board - A sturdy surface for chopping and dicing vegetables and meat.
  • Knife - A sharp knife for cutting and preparing the vegetables and meat.
  • Wooden spoon - A utensil for stirring and mixing the ingredients while cooking.
  • Measuring spoons - Utensils for accurately measuring the quantity of spices and salt.
  • Ladle - A large spoon with a long handle for serving the lentils.
  • Bowls - Serving bowls for individual portions of lentils.
  • Plates - Plates for serving the lentils with other accompaniments.
  • Tablespoons - Utensils for serving and portioning the lentils onto plates.

Origin stories

Lentejas a la Madrileña, or Madrid-Style Lentils, is a classic dish cherished in the heart of Spain. Its origins are deeply rooted in the humble households of Madrid, where the locals are endearingly known as "gatos", or cats, for their supposed nine lives and resilience. The dish's unfussy ingredients-- lentils, potatoes, carrots, and bits of chorizo and pancetta, speak of a time when meals were hearty and economical, feeding large families with simple, yet flavorful ingredients. Interestingly, this dish is traditionally prepared on Thursdays, a custom that dates back to the 19th century when Madrid's housemaids would reportedly have their day off, leaving the slow-cooking lentejas to simmer to perfection while they were away. It's a wonderful testament to the resourcefulness and tradition that lies at the heart of Spanish cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.