🇪🇸 Spain · Food
Lentejas a la Riojana (Riojan-Style Lentils)
By eatmundo · July 7, 2026
Lentejas a la Riojana is a warming, hearty lentil stew from the La Rioja region, celebrated for its robust flavors derived from a mix of lentils, chorizo, serrano ham, and aromatic vegetables. It's a cherished staple in Spanish homes, perfect for a satisfying and comforting meal.
Ingredients
check them off as you prepareHow to Make It
- 1
Rinse the 400g of lentils thoroughly under cold water. While soaking is optional for many lentil varieties, rinsing removes any debris. Set them aside while you prepare your aromatics and meats.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced 200g of chorizo and 100g of serrano ham, cooking for 5-7 minutes until they start to crisp and release their flavorful oils. Remove the meats with a slotted spoon and set aside, leaving the rendered fat in the pot.
- 3
To the same pot, add the chopped 1 medium onion and minced 3 cloves of garlic. Sauté for about 5-7 minutes until the onion is translucent and soft, and the garlic is fragrant. Don't let the garlic burn; a gentle aroma is what we're after here.
- 4
Stir in the 2 medium carrots, peeled and diced, and the 1 large potato, peeled and cut into small cubes. Add 1 teaspoon of smoked paprika and 1 bay leaf, stirring for just 30 seconds to toast the paprika and awaken its vibrant color and aroma.
- 5
Return the rinsed lentils to the pot. Pour in 1.5 liters of cold water, ensuring the lentils are fully submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer gently for 45-60 minutes, or until the lentils are tender. Timing can vary by lentil type, so taste for doneness.
- 6
Once the lentils are tender, add the reserved cooked chorizo and serrano ham back into the pot. Continue to simmer for another 10-15 minutes, allowing the flavors to meld beautifully. At this stage, the stew should have thickened slightly, creating a rich, inviting texture.
- 7
Taste the stew and season with salt and freshly ground black pepper as needed. Remember, the chorizo and ham add significant saltiness, so be cautious. Serve the Lentejas a la Riojana piping hot in deep bowls, perhaps with a drizzle of extra virgin olive oil if you like, and enjoy this incredibly nourishing and flavorful dish.
Frequently Asked Questions
Do I need to soak the lentils before cooking?+
While soaking is optional for many types of brown or green lentils, a thorough rinsing under cold water is always recommended to remove any dust or debris. Soaking can reduce cooking time slightly, especially for older lentils.
What type of lentils are best for Lentejas a la Riojana?+
Spanish Pardina lentils are traditionally used for their small size and ability to hold their shape. However, any good quality brown or green lentils will work beautifully, just be mindful of their cooking times.
Can I make this dish vegetarian or vegan?+
Yes, you can adapt it by omitting the chorizo and serrano ham. To maintain flavor depth, consider adding smoked paprika, mushrooms, or a vegetarian sausage alternative. Use vegetable broth instead of water for extra richness.
How can I prevent the lentils from becoming mushy?+
To prevent mushy lentils, avoid overcooking them. Start checking for tenderness around 45 minutes, and remove them from the heat once they are cooked through but still hold their shape. Adding salt too early can also toughen the lentils, so season towards the end of cooking.
Mundo Match
Dishes across the world that share Lentejas a la Riojana (Riojan-Style Lentils)'s core ingredients.
