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Argentinian Lentil Stew (Guiso de lentejas)

A nice Argentine recipe that is perfect for the colder days; the southern parts of Argentina can get pretty cold during their winter (June-July), so they like these comforting and hearty dishes just like they are appreciated in the northern hemisphere…

One of the most important things to successfully make this delicious dish is that the lentil be very tender, and to do this it takes a bit of work. Is to let the lentils soak about 8 hours in water to soften them up. If you do not have enough time, you will have to make the lentils boil for a longer period, or about two hours or so. This is one of the things that will affect much the final result, so do not forget. The other important detail is the traditional dry chorizo used in this recipe, which is also known as chorizo oriental or seco, it is the ingredient that will give a special flavor to this stew, the aroma that exudes from this dish becomes unique when it added to the recipe. That's it, I leave you now with this comforting traditional argentinian recipe…


* 1 lb. (500 g) of lentils
* 2 cloves of garlic
* 1 onion
* 2 green onions
* 1 red bell pepper, seeded and diced
* 1 green bell pepper, seeded and diced
* 1 and 1/2 lb. (750 g) pork meat
* 2 dry red chorizos,
* 1 can of tomato paste
* 2 sweet potatoes
* 2 potatoes
* 3 zucchini
* 1 tsp red pepper
* 1 teaspoon oregano
* salt and black pepper to taste
* Oil, as necessary

1) Let the lentils soak for at least 8 hours (or overnight). Throw out the water used to soak them, and pour to a pot or saucepan. Pour fresh water over the lentils to cover, or about twice the amount of water compared to lentils. Turn the heat on and simmer until tender (try one to test); once cooked remove and reserve. Cook the potatoes in boiling water, when cooked dice and reserve.

2) In a large saucepan pour the oil, the garlic, onions and peppers, fry for about 5 minutes, then add the meat and sliced sausage, cook 2 minutes more and add tomato. Season with spices.

3) Pour enough water to cover everything. Close the pot with tight fitting lid and simmer for one hour; do not add too much salt because the red chorizos are usually salted.

4) After this, add the zucchini, the potatoes and sweet potatoes, pour more water to cover if needed. Simmer for 10 minutes then finally put the lentils in, stir well and again simmer 5 to 10 minutes; this will help to blend the aromas together. Add water if necessary, just keep in mind this dish should not have too much liquid.