Argentine · serves 6 · about 75 minutes
The lentil stew Argentina's Spanish and Italian grandparents carried over — chorizo-deep, potato-thick, and non-negotiable on the first cold Sunday of the year.
Ingredients
- 1 lb Iberia Lentils Beans 12 oz
- 1/2 lb chorizo or smoked sausage, sliced
- 1/4 lb panceta or bacon, diced
- 1 onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 2 potatoes, cubed
- 1 carrot, sliced
- 2 ripe tomatoes, chopped
- 1 tsp paprika + 1 bay leaf
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 7 cups water or stock
Method
- Render the panceta in the oil, then brown the chorizo.
- Add the onion, pepper, and garlic; cook until soft. Stir in the paprika and tomatoes.
- Add the rinsed lentils, bay leaf, and liquid; simmer 25 minutes.
- Add the potatoes and carrot; simmer 20 more, until everything is tender and the guiso is thick enough to hold a spoon upright. Almost.
- Rest 10 minutes off the heat — guiso improves by standing. Serve with bread and the first red wine of the evening.