Craving comfort as summer fades? This hearty lentil stew with chorizo sausage, anchovies and gremolata is bold, cozy, and made to pair with Arzuaga Crianza 2022 from the Spanish Ribera del Duero region!
As the summer tiptoes toward cooler days and the evenings start to get shorter, my cravings begin to shift. Sounds familiar to you? I get it. The tomatoes are still juicy, the peaches still sweet, that glass of rosé wine still gives you summer vibes.
But I am honestly already dreaming of dishes that simmer, soothe, and satisfy.
So that is when I know it is time to bring out the big guns—comfort food with depth, flavor, and a little seasonal swagger. Enter: a hearty lentil stew that is about to become your new obsession!
Hearty Lentil Stew with Chorizo
Hang on, this isn’t just any stew.
It is a hearty lentil stew that knows how to party. Earthy green lentils form the base, soaking up every ounce of flavor like they were born for it. Anchovies melt into the mix, adding that deep umami punch that makes people say, “Wait, what’s in this?!”
And then there is the fresh chorizo sausage—both soft and crispy at the same time. The fresh chorizo simmers into the stew, infusing it with smoky paprika and spice, and then that same sausage turns into the crispy slices on top that bring texture and a little extra flavor drama.
Because let’s be honest, every hearty lentil stew deserves a red carpet moment.
Gremolata
To finish it off, I decided to throw on a gremolata—lemon zest, garlic, parsley—because rich dishes need sparkle. It is the edible equivalent of a mic drop. Just enough brightness to lift the whole bowl and make you feel like a culinary genius.
Arzuaga Crianza 2022, Ribera del Duero
But let’s not stop at the bowl.
This hearty lentil stew was practically born to be paired with a glass of Arzuaga Crianza 2022. This Spanish red is built on 95% Tempranillo and a touch of Cabernet Sauvignon, Malbec, Garnacha, Merlot and Albillo. This beauty is bold but balanced. Think dark cherries, blackberries, a whisper of vanilla, and just enough tannin to stand up to the stew’s richness.
The wine’s spice echoes the paprika, while its acidity slices through the fat like a flamenco dancer through fog.
Together, they are not just a pairing—they are a duet.
What I love most about this hearty lentil stew?
Just how it bridges seasons. It’s got the warmth and depth you crave as summer fades, but it is not so heavy that it feels out of place when the sun’s still hanging around. This is the kind of dish you can serve at a late-summer dinner party or curl up with on a rainy and gloomy September evening.
It is versatile, flavorful, and just a little unexpected—kind of like the best conversations.
Autumn
And let’s be real: when the weather starts to turn, we all want food that feels like a hug.
This hearty lentil stew delivers. It is easy to make, wildly flavorful, and practically begs for a glass of Arzuaga Crianza in hand. The wine elevates the dish, and the dish makes the wine sing. It is a match made in culinary heaven.
So if you are feeling that end-of-summer itch for something deeper, something that simmers and satisfies, this hearty lentil stew is your answer.
Comfort food with character.
A one-pot wonder that says: summer, it’s been great—but I am ready to stew into autumn with style.
Now go grab your lentils, uncork that bottle, and let’s make the seasonal shift delicious.
Enjoy!
Hearty Lentil Stew with Chorizo and Gremolata
Craving comfort as summer fades? This hearty lentil stew with chorizo, anchovies and gremolata is bold and made to pair with Arzuaga Crianza 2022.
- 1 cup green lentils (200 g) rinsed and optionally soaked for 2 to 3 hours
- 1 tbsp olive oil
- 1 small yellow onion finely chopped
- 1 large carrot peeled and diced
- 3 medium garlic cloves peeled
- 4 anchovy fillets in oil finely chopped
- 2 fresh chorizo sausages
- 1 bay leaf
- 1 sprig of thyme or ½ teaspoon dried thyme
- 2 to 3 cups chicken or vegetable stock (500 to 700 ml)
- zest of 1 lemon
- 2 tbsp fresh parsley finely chopped
- olive oil
- salt
- pepper
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1) Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Once the oil is warm, add the chopped onion and diced carrots. Sauté them gently for about 5 to 7 minutes, or until the vegetables have softened and the onions are translucent.
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2) Next, stir in 2⁄3 of the minced garlic (keep the rest aside for the gremolata) and chopped anchovy fillets. Cook for another minute or two, allowing the anchovies to melt into the mixture and infuse it with their deep umami flavor.
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3) Add the thyme and bay leaf to the pot, stirring well to coat the vegetables and aromatics.
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4) Add the chorizo sausages to the pot and cook them for a few minutes until they begin to brown and release their flavorful oils. Then, stir in the (drained) green lentils and pour in the stock until everything is just submerged.
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5) Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let the stew cook for about 20 to 25 minutes, or until the lentils are tender but still hold their shape. Season with salt and pepper to taste, keeping in mind that the anchovies and chorizo already contribute saltiness.
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6) Once the lentil stew is done simmering, remove the cooked chorizo sausages and let them cool a little. Keep them whole or slice them into big chunks or rings. Heat a small skillet over medium-high heat and add a drizzle of olive oil. Once hot, add the chorizo and sear until crisp and browned.
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7) In a small bowl, combine the lemon zest, the rest of the minced garlic, and chopped parsley. Mix well, and if desired, add a small drizzle of olive oil to help bind the ingredients together. This fresh, zesty topping will add brightness and contrast to the rich umami flavored stew.
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8) Ladle the warm lentil stew into bowls. Top each serving with the crispy chorizo, and finish with a spoonful of gremolata sprinkled over the top. Serve immediately, ideally with crusty bread on the side to soak up every last bit of flavor.