Recipes
Lentil Chouriço Stew
Serves 4
| Prep Time: 10 mins
| Cook Time: 50 mins
| Total Time: 1 hour
You may need: Chourico Spice
Discover The Recipe
Indulge in the rustic charm of Portuguese cuisine with our vegan take on a classic Chouriço Lentil Stew—a hearty dish that embodies the soulful flavors of Portugal. Bursting with smoky-savory flavors and nutritious lentils, this stew is a celebration of simplicity and quality ingredients. Portuguese cooking, deeply rooted in Mediterranean traditions, is all about letting the natural flavors shine. Our lentil stew, enriched with hearty vegetables like carrots and potatoes, captures this essence perfectly, offering a balanced and filling vegan meal that's as comforting as it is delicious.
Chouriço, a popular smoked pork sausage, is not used in this dish (although meat lovers should feel free to add it in). However, we impart the rich, smoky flavor through our handcrafted spice blend. While traditionally made with pork, our plant-based recipe features vegan sausage, elevated by our signature Chouriço Spice blend. With notes of smoked paprika, bay leaf, garlic, and fennel seeds, it delivers that unmistakable Portuguese sausage taste. As you simmer away, envision yourself in a cozy tavern in Lisbon, surrounded by friends and family, sharing stories over a steaming pot of stew. And don't forget the finishing touch—a splash of red wine vinegar or balsamic vinegar for added depth and complexity. It's Portuguese comfort food at its finest—a reminder that sometimes, the simplest meals are the most satisfying.
Ingredients
2 Tbsp olive oil
4 vegan sausages, cut into bite sized pieces
1 onion, diced
4 garlic cloves, minced
2 celery stalks, chopped
2 carrots, peeled and chopped
1 Tbsp Piquant Post Chouriço Spice
3 small yellow potato, washed and cut into bite sized pieces
1 14 oz can crushed tomato
2 1/2 cups water (+ more as needed)
1 cup brown lentils
Salt and pepper to taste
Notes
To add more depth of flavor, add roasted bell pepper to the stew. Simply place the pepper under the broiler until the skin is charred, then let it cool before removing the skin and dicing the pepper.
If you prefer a thicker stew, you can mash some of the lentils and potatoes against the side of the pot with a spoon to help thicken the broth.
For a richer flavor, you can add a splash of red wine vinegar or balsamic vinegar to the stew before serving.
Instructions
Heat the olive oil in a medium sized stock pot or dutch oven. Add the vegan sausage to the pot and cook over medium low heat for 5-7 minutes until firm and well browned. Remove from the pot and set aside.
Add the onion, garlic, celery and carrots to the pot. Cook for 3-5 minutes, or until the onions are tender and slightly translucent. Add the Piquant Post Chouriço Spice and cook for 2 more minutes or until fragrant. Add the potato, canned tomato, water and lentils to the pot. Bring to a simmer and cook covered over low heat for 30-40 minutes, or until the lentils are tender.
During the last 5 minutes of the cooking time, add the cooked sausage to the pot and stir well. Season to taste with salt, pepper and more Chouriço spice if desired.
To serve, garnish with cilantro and a side of crusty pan seared bread.
Alternatives & Substitutions
This stew is very versatile and can be adapted to include other ingredients you may have on hand, such as mushrooms, spinach, or sweet potatoes. Feel free to get creative with it!
If you don't have vegan chouriço, you can use crumbled firm tofu.
Any type of lentils will work in this recipe, but cooking times may vary. Adjust cooking time as needed based on the lentils you choose.
Looking for more savory Chouriço Spice recipes? Try our Chouriço and Potato Bites, Garbanzo Rinconcillo, or our Portuguese Chouriço Rice!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Lentil Chouriço Stew
Serves
4
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hour
Piquant Post spice you'll need: Chourico Spice
Ingredients
2 Tbsp olive oil
4 vegan sausages, cut into bite sized pieces
1 onion, diced
4 garlic cloves, minced
2 celery stalks, chopped
2 carrots, peeled and chopped
1 Tbsp Piquant Post Chouriço Spice
3 small yellow potato, washed and cut into bite sized pieces
1 14 oz can crushed tomato
2 1/2 cups water (+ more as needed)
1 cup brown lentils
Salt and pepper to taste
Instructions
Heat the olive oil in a medium sized stock pot or dutch oven. Add the vegan sausage to the pot and cook over medium low heat for 5-7 minutes until firm and well browned. Remove from the pot and set aside.
Add the onion, garlic, celery and carrots to the pot. Cook for 3-5 minutes, or until the onions are tender and slightly translucent. Add the Piquant Post Chouriço Spice and cook for 2 more minutes or until fragrant. Add the potato, canned tomato, water and lentils to the pot. Bring to a simmer and cook covered over low heat for 30-40 minutes, or until the lentils are tender.
During the last 5 minutes of the cooking time, add the cooked sausage to the pot and stir well. Season to taste with salt, pepper and more Chouriço spice if desired.
To serve, garnish with cilantro and a side of crusty pan seared bread.
Notes
To add more depth of flavor, add roasted bell pepper to the stew. Simply place the pepper under the broiler until the skin is charred, then let it cool before removing the skin and dicing the pepper.
If you prefer a thicker stew, you can mash some of the lentils and potatoes against the side of the pot with a spoon to help thicken the broth.
For a richer flavor, you can add a splash of red wine vinegar or balsamic vinegar to the stew before serving.
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