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Spanish lentil stew in a bowl.

Spanish Vegan Lentil Stew with Soyrizo

Classic Spanish flavors of robust smoked paprika, vegan chorizo, and sofrito come together to create this delicious Vegan Lentil Stew. It's the perfect meal for a family dinner or make ahead meal to eat all week. It just takes a short list of ingredients and about 45 minutes to make.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Spanish
Diet: Gluten Free, Vegan
Servings: 6


  • 1 tablespoon olive oil
  • 1 cup onion, chopped (½ large onion)
  • 2 garlic cloves, minced
  • 2 cups carrots, sliced medium thickness (about 3 carrots)
  • ½ cup celery, diced (about 1-2 celery stalks)
  • ½ cup red bell pepper, diced (about 1 small red bell pepper)
  • ½ teaspoon oregano
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 7 oz soyrizo
  • 1 ½ cup brown lentils
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 4 to 6 cups vegetable stock or water
  • ¼ teaspoon cayenne pepper (optional)


  • Fresh chopped parsley


  • In a big pot add the olive oil, onion and garlic. Then turn the heat on to medium high and cook for about 1 minute. Do not get any color on the onion and garlic. You just want them to soften up a bit.
  • Add the carrots, celery, and red bell pepper to the pot. Continue to cook over medium high for 4-5 minutes stirring occasionally. Again, you just want the vegetables to soften up a bit.
  • Add the soyrizo, oregano, and smoked paprika. Cook for one more minute.
  • Add the lentils, bay leaf, crushed tomatoes, tomato paste, and 4 cups of the vegetable stock or water. Bring to a boil then turn the heat down and simmer with the lid cracked for 30-45 minutes until the lentils are tender. Add additional vegetable stock or water as needed to maintain a stew consistency. If you prefer softer lentils it could take 40 to 50 minutes of cooking. The cooking time is also dependent on the age of your lentils.
  • Once the lentils are to your desired softness, taste and season with salt if needed. If you used vegetable stock there is a good chance that you will not need much if any salt. You can also add the cayenne pepper at this time if you want added spice.
  • To serve, top with fresh chopped parsley. The stew goes fantastic with fresh bread or rice. Enjoy!


*If you use water in place of the vegetable stock you will have to add a good amount of salt at the end when seasoning the stew. Start with ½ teaspoon and go from there adding a little at a time. Tasting as you go is the key. 
*Smoked paprika is the key to this recipe. Regular paprika will not produce the same results.
*The soyrizo can easily be omitted to keep it soy-free.


Calories: 361kcal | Carbohydrates: 41.8g | Protein: 21.6g | Fat: 13.5g | Saturated Fat: 1g | Sodium: 524mg | Potassium: 665mg | Fiber: 20.1g | Sugar: 6.9g | Calcium: 126mg | Iron: 6mg
Keyword lentil stew, lentils, soyrizo, spanish lentils
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