Guiso de lentejas con chorizo y morcilla, servido en cazuela de barro, mostrando el caldo espeso y los ingredientes.

January 13, 2026 //

Lentils with Rice, Blood Sausage, and Chorizo Recipe

Name: Lentils with Rice, Blood Sausage, and Chorizo
Prep time: 15 min
Cook time: 60 min
Total time: 1 h 15 min
Yield: 4-6 people
Cuisine: Spanish
Ingredients: 400g brown lentils (they cook faster and hold their shape better); 100-150g short-grain white rice (such as Bomba or similar); 2 onion blood sausages (approximately 200-250g); 2 fresh or cooking chorizo sausages (approximately 200-250g); 1 large onion; 1 green bell pepper; 2 carrots; 2 garlic cloves; 2 bay leaves; 1 teaspoon sweet or hot paprika (to taste); Extra virgin olive oil; Salt (to taste, being careful because of the saltiness of the sausages); Water (approximately 1.5-2 liters)

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5.0 (1 votes)

Spanish

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Oh, the Lentils with rice, blood sausage, and chorizo recipe! My goodness, what memories it brings back. If there's something that has always been traditional home-cooked food, it's this. All over Spain, they are made in different ways, each household has its own touch, but they all originated from the wisdom of our mothers and grandmothers, who could create a feast with just a few ingredients.

The charm lies in how the lentils and chorizo blend together, giving it that reddish hue and that uniquely ours flavour. And the blood sausage breaks down in the stew, making it creamy, dark, with a depth of flavour you can't even imagine. When all the flavours mix in the pot and the rice swells, the house smells like the old-fashioned stew. That, family, is priceless.

And mind you, even though this is my version, I have also tried Arguiñano's, lentils with vegetables, which is lighter and also delicious. But I'm more into the traditional one, with its blood sausage and chorizo. When the cold arrives and your body craves a spoon, prepare these lentils with rice. You'll see how good they feel. It's like a hug from the inside.

Recipe for Lentils with Chorizo, Rice, and Blood Sausage (4-6 people)

Diners

4 - 6 personas

Preparation

15m

Cooked

60m

Total Time

1h 15m

Utensils

Large and heavy pot or casserole (with a lid) (Essential for a slow and even stew. A cast iron or clay pot is ideal)
Knife and cutting board
Slotted spoon or skimmer (to remove any impurities that rise to the surface at the beginning of cooking)
Wooden spoon for stirring

Ingredients Lentils

400 g of pardina lentils (they cook faster and hold their shape better)
100-150 g of round-grain white rice (bomba type or similar)
2 blood sausages with onion (approximately 200-250 g)
2 fresh or cooking chorizos (approximately 200-250 g)
1 large onion
1 green bell pepper
2 carrots
2 cloves of garlic
2 bay leaves
1 teaspoon of sweet or hot paprika (to taste)
Extra virgin olive oil
Salt (to taste, being careful with the salt in the cured meats)
Water (approximately 1.5 - 2 litres)

Recipe steps

Preparation

Finely chop the onion, bell pepper, and garlic. Cut the carrots into slices. Rinse the lentils under the tap and drain them.

Sofrito (the base of flavour)

In the large pot, cover the bottom with oil and sauté the chopped onion, bell pepper, and garlic over medium heat for about 10-15 minutes, until they are soft and translucent. Add the paprika, stir quickly for 30 seconds (be careful not to burn it!) and immediately pour in a glass of water so it doesn't become bitter.

Cooking lentils and sausages

Add the cleaned lentils, the carrots, the bay leaves, and the whole sausages. Cover with plenty of cold water (about 5 cm above the ingredients). Increase the heat until it comes to a boil, then lower to medium-low and cook covered for about 30-40 minutes. Remove any foam that may appear in the first few minutes with a slotted spoon. Don't add salt yet.

Add the rice and the blood sausage.

After that time, season carefully (taste, the sausages already add salt). Add the rice and the whole blood sausages (pierced slightly with a fork so they don't burst). Let everything cook together for another 15-20 minutes over low heat, uncovered, until the rice and lentils are tender. The broth should thicken slightly.

Rest and presentation

Turn off the heat, remove the blood sausages and the chorizos. Cut the sausages into slices and add them back to the stew. Let it rest covered for 5-10 minutes before serving. This way, the flavours settle.

Key tips for success with the recipe

Don't add salt at the beginning: Salt can harden legumes. Always season halfway through or at the end of cooking, when the lentils are already soft.

Sauté the ingredients well: The base of a good stew is a slow and perfectly cooked sofrito. It's where a large part of the flavour is created.

Don't cover when adding the rice: Cooking the rice uncovered prevents it from overcooking and turning into a mush. This way, it stays fluffy and the broth thickens properly.

Cook the blood sausage carefully: Always add it whole and pricked towards the end of the cooking. If it is overcooked or crumbled at the beginning, it can fall apart and cloud the entire stew.

Resting is important: Letting the stew rest after cooking, covered, allows the flavours to meld and the lentils to absorb the broth well.

Choose the lentils wisely: Brown lentils are ideal because they hold up well during cooking without falling apart. If you use others, adjust the times.

Print Recipe

It's done! A pot of lentils with rice, blood sausage, and chorizo, ready to lick your fingers. Those dishes that when you put them on the table, people fall silent and only the clinking of spoons against the plate can be heard. It's the best excuse to get together, to laugh, to share life around the table like we used to.

Now tell me, because I like to know how you cook in your homes. Did you like the recipe? Have you used sweet or spicy paprika? I'm more of a mixer, a little bit of each, but every master has his own book. And if you have any family trick that your grandmother taught you, share it, man! That's how we all learn.

Lentils are one of those dishes that each household makes in its own way. Some prefer them more soupy, others thicker. Some add potatoes, others don't. Some serve the blood sausage whole, others crumbled. All are valid, all are delicious.

Leave me a comment with your experience, your doubts, your secrets. And if you liked this spoon dish, share it with those you think might enjoy it. Traditional cuisine is for that, to pass it down from generation to generation.

I grew up watching the wooden spoon being moved in steaming pots, learning that good things take time and that the secret of a good dish lies in the love with which it is prepared.