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Guiso de Lentejas, or Lentil Stew, is a dish that warms the heart and soul of Argentine homes, especially during the chilly months. Hearty, flavourful, and deeply nourishing, this stew is a testament to the country’s love for comfort food that brings people together around the dinner table.
Often shared among family and friends, Guiso de Lentejas is a dish that carries a sense of togetherness, embodying the essence of Argentine culture through its simplicity and depth of flavour. Whether enjoyed as a weeknight meal or a centrepiece on a rainy day, this stew delivers both sustenance and satisfaction.
What Is Guiso de Lentejas?
Guiso de Lentejas is a robust lentil stew that combines legumes with a variety of vegetables, meats, and aromatic spices. In Argentina, it’s more than just a dish, it’s a tradition. The stew’s versatility allows for endless adaptations, making it a reflection of personal taste and family customs.
Typically served piping hot, this one pot wonder is cherished for its ability to nourish both body and spirit. It’s a dish that showcases the resourcefulness of Argentine home cooking, making the most of simple, accessible ingredients to create something truly satisfying. Rich and full bodied, Guiso de Lentejas is as much a symbol of warmth as it is a comfort food staple.
Ingredients and Taste
Guiso de Lentejas is built around lentils, which provide the stew with a hearty, earthy base. These are paired with onions, garlic, and bell peppers sautéed until fragrant, forming a flavourful foundation. Carrots and potatoes are often added, contributing both sweetness and substance, while chunks of chorizo, beef, or bacon bring a smoky depth to the dish.
Tomatoes, either fresh or canned, lend a touch of acidity and a vibrant colour, while bay leaves, paprika, and cumin infuse the stew with a gentle warmth and spice. Some cooks include a splash of red wine or broth to enhance the flavours further, creating a stew that’s both rich and well rounded.
The taste is a harmonious blend of smoky, savoury, and slightly sweet notes, with the lentils soaking up the flavours of the meats and seasonings. Each spoonful offers a mix of textures, from the tender lentils to the soft vegetables and hearty chunks of meat. Guiso de Lentejas is the kind of meal that lingers in your memory, as comforting as it is satisfying.
A Taste of History
While lentils have been a staple in many cultures for centuries, Guiso de Lentejas as we know it in Argentina owes much to European culinary influences. The dish likely evolved from Spanish stews brought to the Americas by settlers, where local ingredients and cooking techniques shaped it into its current form.
In Argentina, lentils became a favoured ingredient due to their affordability, nutritional value, and ability to stretch a meal for a family. Over time, Guiso de Lentejas grew into a beloved dish, symbolizing not only resourcefulness but also the heartiness of Argentine home cooking.
Today, it’s celebrated for its ability to provide comfort and warmth, bringing families together around a pot of stew, just as it has for generations.
Guiso de Lentejas (Argentine Lentil Stew) Recipe
Serves: 4 people
Ingredients:
For the Stew:
- 250g dried lentils (soaked for 2 hours or overnight)
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, diced
- 2 carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 3 garlic cloves, minced
- 150g chorizo, sliced
- 200g pancetta or smoked bacon, diced
- 400g canned diced tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 1 litre vegetable or beef broth
- Salt and freshly ground black pepper, to taste
For Garnishing:
- Fresh parsley, chopped
- Crusty bread, for serving
Directions
To begin, rinse the soaked lentils thoroughly under cold water and set them aside. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, red bell pepper, and carrots. Sauté for 5–7 minutes until softened, stirring occasionally to prevent burning. This base enhances the flavour of the stew.
Add the minced garlic to the pot and cook for 1–2 minutes until fragrant. Stir in the sliced chorizo and diced pancetta, cooking for another 5 minutes to render the fat and develop a rich, smoky aroma. Adjust the heat as needed to avoid scorching.
Incorporate the paprika, cumin, and oregano into the mixture, stirring well to coat the ingredients evenly with the spices. Add the canned tomatoes and bay leaf, allowing the mixture to simmer for 3–4 minutes to meld the flavours.
Pour in the broth and bring the mixture to a gentle boil. Add the soaked and rinsed lentils, stirring to distribute them evenly. Reduce the heat to low, cover partially, and simmer for 20 minutes, stirring occasionally to prevent sticking.
Add the cubed potatoes to the pot and season with salt and freshly ground black pepper. Continue simmering for an additional 20–25 minutes, or until the lentils and potatoes are tender but not mushy. If the stew thickens too much, add a splash of water or broth.
Taste the stew and adjust the seasoning if necessary, adding more salt or spices as desired. Remove the bay leaf before proceeding to serve. Let the stew rest off the heat for 5 minutes to allow the flavours to settle.
Prepare the garnishing components. Chop fresh parsley and warm the crusty bread in the oven or on a griddle for serving. These accompaniments add freshness and texture to the dish.
Serve the Guiso de Lentejas hot in deep bowls, garnished with fresh parsley. Pair with crusty bread for dipping. For a traditional Argentine touch, accompany the meal with a glass of Malbec or fresh chimichurri sauce on the side. Enjoy the stew as a hearty, comforting meal with a rustic yet elegant presentation.
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