Argentinian

Guiso de lentejas

A hearty Argentinian lentil stew with chorizo colorado, panceta, beef, vegetables, and a warm pimentón-scented broth. It is thick, rustic, and traditionally served very hot with bread on the side.

▶Watch it madePaulina Cocina · 13:07

Ingredients

• Dried lentils180g
• Chorizo colorado1 small, sliced
• Panceta salada or smoked bacon80g, diced
• Beef shoulder or roast beef150g, diced
• Sunflower oil1 tbsp
• Yellow onion1 small, finely chopped
• Red bell pepper1/2, finely chopped
• Garlic2 cloves, minced
• Carrot1 small, diced
• Potato1 medium, diced
• Tomato purée1/2 cup
• Beef stock or water3 cups, hot
• Bay leaf1
• Sweet paprika1 tsp
• Ground cumin1/4 tsp
• Dried oregano1/2 tsp
• Saltto taste
• Black pepperto taste
• Fresh parsley1 tbsp, chopped

Method

1. Rinse the lentils and soak them in cold water for at least 2 hours, then drain.
2. Warm the oil in a heavy pot over medium heat and brown the diced panceta until it releases its fat.
3. Add the beef and cook until browned on all sides.
4. Add the chorizo colorado slices and cook for 2 minutes to color the oil.
5. Stir in the onion, red bell pepper, carrot, and a pinch of salt, and cook until the vegetables soften.
6. Add the garlic, paprika, cumin, oregano, and bay leaf, and stir for 30 seconds without letting the paprika burn.
7. Pour in the tomato purée and cook for 3 minutes, scraping the bottom of the pot.
8. Add the drained lentils, diced potato, and hot stock or water.
9. Bring to a boil, then lower the heat and simmer partly covered for 40 to 45 minutes, stirring occasionally.
10. Add more hot water if needed, but keep the stew thick and spoonable.
11. When the lentils and potato are tender, taste and adjust salt and black pepper.
12. Rest the guiso off the heat for 5 minutes, then serve hot with chopped parsley on top.

Common questions