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Guiso de lentejas
Lentil and chorizo stew
Guiso de lentejas: thick winter lentil stew with chorizo, pancetta, potato and paprika
When the pampero wind blows cold off the plains, Buenos Aires turns to guiso de lentejas, a thick, smoky lentil stew that every school canteen, worker's diner and grandmother makes, traditionally on 20 June (Flag Day) and through the winter. It is built on pork: chorizo colorado (paprika sausage) and pancetta, browned first so their fat flavours the sofrito, then simmered with lentils, potato, squash, tomato and plenty of pimentón. The lentils should keep their shape in a sauce thick enough for a spoon to stand up, and crusty bread is a must alongside. Make sure the sausage is cooked through to 71 °C, which it will be after the long simmer. Seasoning with salt at the start is a common error, as the pork is salty and the stew reduces, so taste at the end. For a vegetarian version, skip the meats, use smoked paprika and add more squash. Chef's tip: make it a day ahead; like most guisos it thickens and tastes better reheated.
- Total time
- 75 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 14 oz brown or green lentilsrinsed
- 2 tbsp olive oil
- 5 ½ oz pancettadiced
- 9 oz cooking chorizopaprika pork sausage, sliced
- 2 onionschopped
- 1 red pepperchopped
- 3 garlic cloveschopped
- 1 carrotdiced
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 14 oz chopped tomatoestinned
- 2 potatoespeeled, in 2 cm cubes
- 10 ½ oz squashpeeled, in 2 cm cubes
- 6 ¼ cups beef or vegetable stock
- 1 tsp saltto taste at the end
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/5 doneStep 1: Heat 2 tbsp olive oil in a large heavy pot over a medium heat and fry 5 ½ oz pancetta and 9 oz cooking chorizo for 6 minutes, until the fat runs red and the edges crisp.
6 minStep 2: Add 2 onions, 1 red pepper, 3 garlic cloves and 1 carrot and cook for 8 minutes, until soft.
8 minStep 3: Stir in 1 tbsp sweet paprika, 1 tsp ground cumin and 2 bay leaves for 30 seconds, then add 14 oz chopped tomatoes and cook for 5 minutes, until thickened.
5 minStep 4: Add 14 oz brown or green lentils, 2 potatoes, 10 ½ oz squash and 6 ¼ cups beef or vegetable stock. Bring to the boil, then simmer, partly covered, for 40–45 minutes, stirring now and then, until the lentils are tender and the stew is thick.
45 minStep 5: Taste and add 1 tsp salt as needed. Rest for 5 minutes, scatter with 2 tbsp flat-leaf parsley and serve with crusty bread.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 32 g
- Carbs
- 50 g
- Fat
- 24 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does guiso de lentejas take?
- About 75 minutes in total: 15 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of red pepper?
- Any colour of bell pepper, same amount.
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