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.