A hearty lentil and chorizo stew simmered with tomato, paprika and vegetables, classic Argentinian winter comfort food.
Guiso de lentejas is a thick, hearty lentil stew found across Argentine households, especially popular in colder months when a slow-simmered, one-pot meal feels most welcome. Built on brown or green lentils simmered with onion, carrot, celery and tomato, the stew gets its distinctive savory depth from Spanish-style chorizo, browned first so its paprika-red fat renders into the broth and colors the whole dish. Unlike some lentil soups that stay brothy, guiso is meant to be thick enough to eat with a fork rather than a spoon, achieved by simmering the lentils uncovered toward the end so excess liquid reduces down. A bay leaf and a generous pinch of smoked or sweet paprika round out the seasoning, giving the stew a warm, slightly smoky backbone that pairs naturally with the chorizo. Served with crusty bread for scooping, guiso de lentejas is inexpensive, filling comfort food that many Argentinian families make in large batches, since it reheats well and often tastes even better the next day once the flavors have had time to settle.
Serves 5
Heat olive oil in a heavy pot over medium heat. Brown chorizo slices until they release their fat and turn crisp at the edges, about 5 minutes. Remove and set aside, leaving the fat in the pot.
Add onion, carrot and celery to the pot and cook until softened, about 8 minutes. Add garlic and cook 1 more minute.
Stir in tomatoes and paprika, cooking 3 minutes until the tomatoes break down slightly.
Add lentils, bay leaf, stock, salt and potato. Bring to a boil, then reduce heat and simmer, partially covered, 30 to 35 minutes until the lentils and potato are tender.
Return the chorizo to the pot and simmer uncovered another 5 to 10 minutes to thicken the stew to a hearty, fork-friendly consistency.
If the stew looks too thin after the lentils are tender, keep simmering uncovered rather than adding cornstarch -- the lentils and potato naturally thicken it as it reduces.
Remove the bay leaf, adjust salt, and serve hot with crusty bread.
Brown the chorizo well before adding the vegetables -- rendering its fat into the pot is a major source of the stew's flavor.
Simmer uncovered toward the end if the stew is thinner than you'd like; this concentrates the flavor and thickens it naturally without any starch.
Make this a day ahead if you can -- like many stews, guiso de lentejas tastes noticeably better after the flavors have had time to meld overnight.
Vegetarian version: skip the chorizo and add a teaspoon of smoked paprika plus a splash of extra olive oil for depth.
Beef version: add cubed stewing beef along with the chorizo for an even heartier stew.
Extra vegetables: stir in chopped kale or spinach in the last 5 minutes for added greens.
Refrigerate up to 5 days in an airtight container; the stew thickens further as it sits, so thin with a little stock when reheating. Freezes well for up to 3 months.
Lentil stews like guiso de lentejas reflect Spanish and Italian immigrant influence on Argentine home cooking, and remain a common winter dish across the country, valued for being filling, inexpensive and easy to make in large batches.
No, brown and green lentils cook fully in about 30 to 35 minutes of simmering without any pre-soaking needed.
A smoked sausage like kielbasa or Portuguese linguiça works as a substitute, though the flavor will be slightly different from the paprika-forward taste of Spanish chorizo.
Yes, brown the chorizo and sauté the vegetables on the stovetop first for flavor, then transfer everything to a slow cooker and cook on low for 6 to 7 hours.
Per serving (380g / 13.4 oz) · 5 servings total
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