Guiso de Lentejas is a beloved Argentine winter dish, known for its rich, hearty, and comforting qualities. This lentil stew is a staple during the colder months, offering both nourishment and warmth. Traditionally made with a variety of vegetables and meats, Guiso de Lentejas reflects the influence of European cuisine on Argentine cooking. It is a perfect example of how simple ingredients can be transformed into a delicious and satisfying meal.

How to Make Guiso de Lentejas:

Ingredients:

• 1 cup dried lentils, soaked overnight and drained
• 200g (7 oz) chorizo sausage, sliced
• 200g (7 oz) beef stew meat, cut into cubes
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 potatoes, peeled and cubed
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef or vegetable broth
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Meats:

   • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and chorizo slices. Cook until the meats are browned on all sides. Remove the meats and set aside.

2. Sauté the Vegetables:

   • In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.

3. Cook the Lentils:

   • Return the browned meats to the pot. Add the soaked lentils, diced tomatoes, beef or vegetable broth, paprika, cumin, oregano, bay leaf, salt, and black pepper. Stir well and bring to a boil.

4. Simmer the Stew:

   • Reduce the heat to low and let the stew simmer for about 45 minutes, or until the lentils and meats are tender. Stir occasionally and add water if needed to maintain the desired consistency.

5. Add Vegetables:

   • Add the carrots, potatoes, and bell pepper to the pot. Continue to simmer for an additional 20-30 minutes, or until the vegetables are tender and the flavors have melded together.

6. Serve:

   • Remove the bay leaf before serving. Ladle the Guiso de Lentejas into bowls and garnish with chopped fresh parsley.

Nutritional Information (per serving, approximately 1 cup of stew):

• Calories: 350
• Protein: 20g
• Carbohydrates: 40g
• Fiber: 12g

Tips:

• For added flavor, you can include a ham bone or smoked sausage in the stew.
• Adjust the seasoning to taste, adding extra paprika or cumin if desired.
• Guiso de Lentejas can be made in advance and stored in the refrigerator for up to 3 days or frozen for longer storage.

Enjoy this hearty and nourishing lentil stew, perfect for warming up on a chilly day