Guiso de Lentejas
A hearty Argentine lentil stew with smoked bacon, chorizo, vegetables, and sweet paprika that warms and satisfies the whole family.
Ingredients
- dried lentils500 g
- vegetable oil45 ml
- smoked pork belly200 g
- chorizo colorado250 g
- onion1 pcs
- red bell pepper150 g
- green bell pepper100 g
- carrot150 g
- garlic2 cloves
- red wine100 ml
- pureed tomatoes400 g
- sweet paprika1 tbsp
- bay leaf1 leaf
- water1200 ml
- potato300 g
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Rinse the lentils, cover with cold water, and let soak for 1 hour, then drain in a colander.
In a heavy-bottomed pot, heat the oil over medium heat. Add the diced smoked bacon and fry for 4–5 minutes, then add the sliced chorizo and cook for another 5 minutes.
Add the finely chopped onion, red and green bell peppers, carrot, and garlic. Cook for 8–10 minutes, stirring, until the vegetables soften.
Pour in the red wine, stir, and let it simmer for 2 minutes. Add the crushed tomatoes, sweet paprika, and bay leaf.
Add the drained lentils, pour in the water, and season with salt and pepper. Bring to a boil, reduce the heat, cover, and simmer for about 45 minutes, until the lentils are nearly tender.
Add the diced potatoes and simmer for another 15–20 minutes, until the potatoes and lentils are fully cooked and the stew has thickened. Add a little water if needed.
Remove the bay leaf, adjust the salt and black pepper, take the pot off the heat, and let the guiso rest, covered, for 10 minutes before serving.
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