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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.
5 from 1 vote
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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 tablespoon 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
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