Argentinian Lentil Stew (Guiso de Lentejas)

About This Recipe

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.

Ingredients

Serves 5

• 2 cupsbrown or green lentils(rinsed)
• 200 gSpanish-style chorizo(sliced)
• 1onion(diced)
• 2carrots(diced)
• 2celery stalks(diced)
• 4 clovesgarlic(minced)
• 2 tbspolive oil
• 2tomatoes(diced, or 1 cup canned crushed tomatoes)
• 1 tspsweet or smoked paprika
• 1bay leaf
• 5 cupsvegetable or chicken stock
• 1.5 tspfine sea salt
• 1potato(peeled and diced)

Instructions

1. 1

   Brown the chorizo

   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.

2. 2

   Cook the vegetables

   Add onion, carrot and celery to the pot and cook until softened, about 8 minutes. Add garlic and cook 1 more minute.

3. 3

   Add tomato and spices

   Stir in tomatoes and paprika, cooking 3 minutes until the tomatoes break down slightly.

4. 4

   Simmer the stew

   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.

5. 5

   Thicken and finish

   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.

6. 6

   Serve

   Remove the bay leaf, adjust salt, and serve hot with crusty bread.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions