Red lentil and chorizo stew {slow cooker}15

Posted on April 12, 2012 by ChristieDinner Time, Gluten Free

Sydney has suddenly got a bit chilly. Last night I wore my Winter PJs and socks to bed – yep, Autumn has definitely swept in with a vengeance.

It’s around this time each year when I get my slow cooker out of retirement and give it a good workout. Last year I was given a new one by Breville (see my review here) and it is the best slow cooker I have ever used. Seriously. (I’m not being paid to say this, I just really love it!).

It has an amazing removable cooking element that you can use on the stove top to brown items before returning it to the slow cooker to finish. Yes, you read that right – no washing up extra pots and pans! You can do it all in one. Genius.

After the indulgences of last weekend, you may be looking for something a little more fibre-packed and healthy. Well, you’re in luck because this stew is easy and can be and just as comforting. It incorporates soy milk for a bit of creaminess and nuttiness that really compliments the red lentils, but you could substitute cow’s milk if you prefer.

This stew is a cheap and filling meal that will feed the family while allowing you to get on with other things as it bubbles away in the slow cooker. Perfect for wet and chilly Autumn days, or anytime really.

If you don’t have a slow cooker, it can also easily be made on the stove top but you’ll probably only have to simmer it for about an hour or so until the lentils completely soften.

Do you have a kitchen appliance that you absolutely love?

Christie x

This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit

Red lentil and chorizo stew

serves 4

  • 2 tablespoons olive oil
  • 1 brown onion, finely diced
  • 350g raw chorizo sausage (2 medium sausages)
  • 2 garlic cloves, chopped
  • 1 1/2 cups (300g) dried red lentils
  • 1 tablespoon paprika
  • 1 tablespoon tomato paste
  • 4 cups (1L) vegetable stock or water
  • 1 cup (250ml) Vitasoy Original soymilk (or regular cows milk)

1. Heat the olive oil in a large frying pan over medium heat. Add the onion, chorizo and garlic and sauté for 5 minutes until everything is lightly golden. Add the lentils, paprika and tomato paste and stir well for 10 seconds.

2. Transfer to the slow cooker and pour in the stock (or water) and soy milk. Stir well and season with salt and pepper.

3. Cook on high for 3 hours or low for 6 hours until the lentils are very tender and the stew is thick. Serve with crusty bread or rice.

  • Oh perfect weather :) love the chunks of chorizo

  • Prefect for this weather!!!

  • I’ve been giving my slow cooker a workout with the last of the season’s fruit. Time to get some main courses out of it now – thanks!

  • Haha I got mine out this week too. In fact I’m eating one of my meals while I read.

    I used to have the old one with the fixed pot and just got the removable one recently. I could say I’m in love with it. It makes cooking so so very easy!

    I don’t think the lentils would pass the man test in my house but I might have to try this one out for myself.

  • Eha

    Coolish in Sydney? Come and feel the early morning hours in the Southern Highlands! A slow cooker I have yet to get, but the stovetop will do fine for this wonderfully hearty mix: I happen to love lentils – part of my N European upbringing I guess! Thanks!!

  • It’s so cold isn’t it! Well today was better but the last few days had my in my boots every day.

  • I would love this stew. I have a pressure cooker that I use all the time

  • Lots of flavour in this one! Sure is cold here art night too, I even put my electric blanket on!
    I’m in the market for a new slow cooker, so I’ll check out your review before I go shopping

  • Aha, yes, this one will work well for me, maybe with veggie sausages for my husband or when he’s away with organic sausages for the kids. Not sure they’d like chorizo, but I would! I could try a mix and match of chorizo and sausages??


    • Seana – Veggie sausages would work a treat, I reckon. Let me know how it turns out! Christie

  • Hey Christie, it’s lovely to meet you and your blog! That stew sounds great, I love Chorizo sausage. I have a new ‘Braun Turbo’ food processor. It is only small and has lots of attachments but it is so easy to use and clean! Great for a couple or cooking for one. love it and look for excuses to use it. Cheers, Johanna.

  • Deb

    Thanks…another winner!! I tried this one with the little Hungarian beef sausages and smoky paprika….so good! It was really easy & so yummy! It really doesn’t need added salt though, enough in the sausages/tomato paste/stock. I wonder do you have any suggestions if I wanted to make it with something a little lower in fat…maybe some kind of chicken…?

    • HI Deb, My mother-in-law thought it was a bit salty too – perhaps I just have a taste for salt! With regards to the low fat version, Seana (comment above) is going to try veggie sausages, that could be a good option. Or you could leave the chorizo out altogether and serve the stew with grilled chicken or roasted vegetables and rice. Cheers, Christie

  • Sean

    This recipe is brilliant. I’ve made it half a dozen times, sometimes with slight variation, and it always comes out great.
    Put potatoes in this time.
    I like to throw in cracked pepper, chili powder, and cloves as well and a dash of cinnamon to add some complexity.
    Thank you for putting this up, you’ve added an absolute staple to my repertoire.

    • Hey Sean, Thanks for dropping by to let me know this recipe works well for you! I adore your idea of adding spices and can especially imagine the cinnamon adds a beautiful flavour. Cheers, Christie

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