🎼 Perfect partnerBeef and pimenton stew with truffle oil and garlic mash
🥘 ⏱️ 4h 55m
Oven + stovetop — no fighting over heatShares 16 ingredients (española, parsley, garlic)
👨🍳 Instructions
✨ Meez Magic · 6 steps → 13 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Thickly slice the chorizo
2
Thinly slice the onions, slice the celery and carrots, and peel and cut the potatoes into 2.5 cm pieces
3
Crush the garlic cloves
4
Heat the olive oil in a large pan over a medium heat
5
Add the chorizo and cook, stirring occasionally, until it starts to release its oil
6
Stir in the onions, garlic, celery, carrots, and potatoes and cook until the vegetables begin to soften
7
Add the oregano and paprika
8
Add the lentils and pour over the stock
9
Bring to the boil, then cover and simmer
10
Stir in the tomatoes and season to taste
11
Cover and cook until the lentils are tender
12
Stir through the parsley
13
Serve in bowls, finished with a drizzle of extra virgin olive oil and a chunk of crusty bread
🎉
You're all done!
Enjoy your lentil, chorizo and vegetable stew — and don't forget to share.
Swaps, storing and making ahead
Good to know
Swaps
- No green lentils? Use brown or Puy lentils in the same amount, though cooking time may vary slightly.
- No chicken stock? Swap in the same amount of vegetable stock.
- No smoked paprika? Use regular paprika plus a small pinch of cayenne for a similar warmth.
Storing it
Store leftovers in an airtight container in the fridge for up to 3–4 days, or freeze for up to 3 months. Reheat gently on the stove until steaming hot throughout.
Making it ahead
The stew can be made up to 2 days ahead, cooled, and kept covered in the fridge; reheat before stirring through the parsley and serving.
Notes by Meez Magic, written for this recipe. Use your judgment.
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