When the days start feeling a little brisk, I crave something warm, hearty, and packed with flavor. This Smoky Lentil Stew with Chorizo and Kale hits all the right notes—earthy lentils, spicy chorizo, and tender greens in a smoky, soul-warming broth. It’s a one-pot wonder that’s simple enough for a weeknight but feels special enough to share with friends. Let’s dive into this cozy bowl of goodness.
The base is lentils—green or brown work best here for their firm texture. You’ll need 1 cup, rinsed and picked over for any stray pebbles. In a large Dutch oven or pot, heat 1 tablespoon of olive oil over medium heat. Add 8 ounces of Spanish chorizo, sliced into coins (the cured kind, not fresh—its smoky fat is the flavor backbone). Cook for 3-4 minutes until it crisps up and releases that gorgeous red oil. Scoop out half the chorizo with a slotted spoon and set it aside for topping later—it’ll add a crunchy contrast.
In the same pot, toss in a diced onion and cook until soft, about 5 minutes. Add 2 minced garlic cloves and a diced carrot, stirring for another minute until fragrant. Now, sprinkle in the spices: 1 teaspoon of smoked paprika (the star of the show), ½ teaspoon of cumin, and a pinch of red pepper flakes for a subtle kick. Stir to toast them briefly—they’ll bloom in the chorizo fat.
