Gluten-Free Vegan Recipes / Vegan Mains

Swiss Chard Stew with Pimentón and Lentils

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Last updated on October 30th, 2019 at 03:37 am

A little taste of Basque cuisine, this Swiss Chard Stew with Pimentón and Lentils is adapted from Jose Pizarro’s  regional cookbook. Simple to make, this stew is full flavoured, robust and wonderfully Spanish.

An overhead image of a potato and lentil stew in a rustic white bowl with a napkin.

A bowl of potato and lentil stew on a wooden table with a chair in the background.

One of my favourite things about cooking, besides the eating, is the way it can transport me. The dishwasher hums in the distance but for a brief moment I am eating noodles in Singapore, tacos in Mexico or pizza in New York. While sometimes a sandwich is just a sandwich, food can provide a magical release from the every day. The laundry basket is full, and will be when I return, but a little culinary travel is good for the soul.

Jose Pizarro’s Basque cookbook is full of potential journeys. Packed with both family recipes and restaurant quality dishes alike, this book is on regular rotation at our house. While we pass on suckling pork and rabbit stew, many of the dishes can be easily made vegan.

Rustic Spanish cuisine is often simple to prepare and celebrates the integrity of the ingredients. This Swiss chard stew with pimentón and lentils has only a few ingredients but it manages to pack all the nostalgia of a Spanish cantina in every bowl.

While I added lentils to create a complete meal, the Swiss chard is the hero of this dish. Wonderfully colourful, the chard is well cooked but still maintains its beauty and vibrancy.

A close up image of cut rainbow chard.

A close up image of cut rainbow chard.

If you liked my fancy poor man’s potatoes, you’ll love the rustic ease of this Swiss chard stew with pimentón and lentils. With its effortless balance of flavours, this Spanish bowl takes me to a tiny cantina in a far off village where I can’t hear the sound of the dishwasher beeping.


A close up image of a potato and lentil stew in a rustic white bowl.

Potato and lentil stew in a white bowl on a rustic table setting.

Swiss Chard and Pimentón Stew with Lentils

Simple to make, this Swiss Chard and Pimentón Stew with Lentils is a full flavoured bowl; robust and wonderfully Spanish.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 3
Calories: 340kcal
Author: Amanda Logan


  • 1 large onion finely chopped
  • 2-3 garlic cloves finely chopped
  • 1 red capsicum pepper, deseeded and sliced in to thin ribbons
  • 1 teaspoon paprika
  • 500 grams potatoes, peeled and sliced in to discs
  • 1 bunch of Swiss chard washed with the stalks chopped and leaves shredded
  • 750 ml vegetable stock
  • 400 ml cooked lentils rinsed and drained
  • sea salt and pepper
  • 1 tbsp olive oil


  • In a large pot, heat olive oil and gently fry the onion until soft, around 8 minutes.
  • Add the garlic and cook for another 2 minutes.
  • Add the capsicum (pepper) and the paprika and fry for a few minutes.
  • Add the potatoes, Swiss chard stalks and stock and season with salt and pepper.
  • Bring the stock to a simmer and cook for around 20 minutes.
  • Add the lentils and Swiss chard leaves and cook for another five minutes or until the stew is lovely and thick.
  • Serve with crusty bread. 


Calories: 340kcal | Carbohydrates: 58g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Sodium: 1057mg | Potassium: 1393mg | Fiber: 17g | Sugar: 8g | Vitamin A: 3081IU | Vitamin C: 80mg | Calcium: 96mg | Iron: 11mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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Jeanette Taylor
Jeanette Taylor
April 20, 2020 4:17 pm

Can you add the dry lentils whilst you are cooking the potatoes?

Roseanne Hutchison
Roseanne Hutchison
August 12, 2019 5:31 am

This was utterly amazing. Divine. So, so SIMPLE. I love it! I just made some for lunch tomorrow. I tasted some and I am so excited to eat this.

Thank you so much for sharing such an exquisite recipe. I am so glad that I came across your website. I am so thankful for a plant based recipe that showcases the beautiful chard. I must admit that I did not cut my swiss chard as finely as I was supposed to 🙁

I guess I will just “have” to make it again! 🙂

August 13, 2017 1:43 pm

I received my first two Spanish cookbooks in the mail this week and thats what I was doing today going through them and deciding what to make first but yours sounds delicious so I might start with that one. Thank you

August 12, 2017 2:16 am

It looks so good and so rustic 😀 I don’t know a lot about Spanish cuisine, but this sounds really delicious and comforting…

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