Spanish-style Lentil, Potato, and Tempeh Stew

This stew is inspired by the Spanish dish lentils with chorizo. We have replaced the traditional chorizo sausage with spiced tempeh crumbles. Some bra...This stew is inspired by the Spanish dish lentils with chorizo. We have replaced the traditional chorizo sausage with spiced tempeh crumbles. Some brands of tempeh can be easily crumbled - if you struggle, give it a rough chop and then pulse several times in a food processor. Doing this allows it to absorb maximum flavour from the rest of the dish. It also transforms the texture, so if you have a tempeh skeptic in your life, this might be a dish to convince them! Read more This stew is inspired by the Spanish dish lentils with chorizo. We have replaced the traditional chorizo sausage with spiced tempeh crumbles. Some brands of tempeh can be easily crumbled - if you struggle, give it a rough chop and then pulse several times in a food processor. Doing this allows it to absorb maximum flavour from the rest of the dish. It also transforms the texture, so if you have a tempeh skeptic in your life, this might be a dish to convince them! This stew is inspired by the Spanish dish lentils with chorizo. We have replaced the traditional chorizo sausage with spiced tempeh crumbles. Some brands of tempeh can be easily crumbled - if you struggle, give it a rough chop and then pulse several times in a food processor. Doing this allows it to absorb maximum flavour from the rest of the dish. It also transforms the texture, so if you have a tempeh skeptic in your life, this might be a dish to convince them!

Why is this healthy?
Plant
points
High
fibre
Probiotics
3+ fruits &
vegetables
Herbs &
spices
Contains
Soy
Ingredients
Serves 6
white onion
Swaps: red onion, shallot
finely diced
garlic cloves
finely diced
tamari
Swaps: soy sauce
smoked paprika
oregano (dried)
plain tempeh
Swaps: firm tofu
hand crumbled or pulsed in a food processor
brown lentils (dried)
Swaps: green lentils (dried)
3cm cubed
carrot
sliced
red pepper
Swaps: green pepper, yellow pepper
2cm cubed
vegetable stock
Swaps: chicken stock
kale
Swaps: baby spinach
destalked and roughly chopped

Ingredients

Serves 6
white onion
Swaps: red onion, shallot
finely diced
garlic cloves
finely diced
tamari
Swaps: soy sauce
smoked paprika
oregano (dried)
plain tempeh
Swaps: firm tofu
hand crumbled or pulsed in a food processor
brown lentils (dried)
Swaps: green lentils (dried)
3cm cubed
carrot
sliced
red pepper
Swaps: green pepper, yellow pepper
2cm cubed
vegetable stock
Swaps: chicken stock
kale
Swaps: baby spinach
destalked and roughly chopped

Method

1

Gather and prepare your ingredients.

2

Heat the olive oil in a large heavy-bottomed saucepan. Add the onion and garlic with a light sprinkle of salt and pepper. Cook, stirring often, for 3-4 minutes, until softened.

3

Add the tomato puree, tamari, paprika and dried oregano. Stir to coat. Cook for a further 1-2 minutes, until fragrant and darkened.

4

Add the crumbled tempeh. Stir to coat.

5

Add the lentils, potatoes, carrots, peppers and vegetable stock. Bring to a simmer and cook for 20-25 minutes, until tender.

6

Stir through the kale and allow to cook for a further 3-4 minutes, just until wilted.

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