Anti Inflammatory Spanish Lentil Stew with Fresh Chorizo

Total time1 hr 10 min

Prep time15 min

Cook time55 min

Anti Inflammatory Spanish Lentil Stew with Fresh Chorizo

This deeply satisfying stew is the kind of one-pot meal that makes your whole kitchen smell incredible — smoky, spiced, and rich with layers of flavor built up slowly over the stove. Green lentils form the hearty backbone, simmering down into a thick, velvety broth alongside diced tomatoes, carrot, and red bell pepper. The real anti-inflammatory power here comes from a well-stocked spice drawer: smoked paprika, cumin, and turmeric all show up in meaningful amounts, not just as an afterthought. Fresh chorizo gets browned first to develop deep, savory flavor, then folded back in at the end so every spoonful has that satisfying richness. Extra virgin olive oil does double duty — cooking the vegetables low and slow and finishing the bowl with a final drizzle — which is exactly the kind of fat that supports an inflammation-conscious approach. A handful of fresh flat-leaf parsley on top adds brightness that cuts right through the smoky depth. This recipe makes four generous servings, so it's ideal for meal prep or a cozy weeknight dinner that actually gets better the next day.

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Ingredients

4 servings

3 tbsp extra virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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12 oz fresh pork chorizo, casings removed
Chef's tip
Choose fresh or ground plant-based chorizo, not a dry cured link, and brown it as directed.
1 medium yellow onion, finely diced
1 medium carrot, finely diced
1 medium red bell pepper, finely diced
4 garlic cloves, minced
2 tsp smoked paprika
1 tsp ground cumin
½ tsp ground turmeric
¼ tsp cayenne pepper (optional)
1 can (14 oz) diced tomatoes
1 ½ cups green lentils, rinsed
4 cups low-sodium chicken broth
1 cup water
1 bay leaf
salt and pepper, to taste

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
1 tbsp extra virgin olive oil, for drizzling (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chorizo and cook, breaking it into small pieces with a wooden spoon, for 5–6 minutes, until browned and cooked through with no pink remaining. Transfer the chorizo to a plate and set aside, leaving any rendered fat in the pot.
2
Reduce the heat to medium and add the remaining 2 tbsp olive oil to the pot. Add the onion, carrot, and red bell pepper and cook, stirring occasionally, for 7–8 minutes, until softened and the onion is translucent.

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