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–+ servings
Lentil Stew Recipe
Romina Tibytt

Grandma Amelia’s Lentil Stew

A hearty lentil stew inspired by Grandma Amelia’s kitchen. Affordable, nutritious and full of traditional Argentine flavor with chorizo, vegetables and slow-simmered lentils.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: main course
Cuisine: argentinian, italian
Calories: 420
Ingredients Method Nutrition

Ingredients
  

  • 500 gr dried lentils (soaked 2 hours)
  • 1 large onion chopped
  • 2 carrots diced
  • 2 garlic cloves minced
  • 1 red bell pepper chopped
  • 2 medium potatoes cubed
  • 1 chorizo sausage sliced
  • 150 gr smoked pancetta or bacon
  • 1 cup tomato purée
  • 2 bay leaves
  • 1 tbsp sweet paprika
  • Salt and black pepper to taste
  • 4 cups vegetable broth or water
  • Rustic bread for serving

Method
 

  1. 1. Brown the base
    In a large pot cook the pancetta and chorizo over medium heat until lightly browned.
    2. Make the sofrito
    Add the onion, garlic and red pepper. Cook until the onion becomes soft and translucent.
    3. Build the flavor
    Add carrots, tomato purée, bay leaves and paprika. Stir well and cook a few minutes.
    4. Cook the lentils
    Add the soaked lentils and cover with broth or water. Simmer for about 30 minutes.
    5. Add the potatoes
    Add cubed potatoes and cook 15–20 minutes more until everything is tender.
    6. Let it rest
    Turn off the heat and let the stew rest covered for 10 minutes before serving.
    2. You can substitute pancetta with bacon. Lentil stew tastes even better the next day after the flavors settle.

Nutrition

Calories: 420kcalCarbohydrates: 48gProtein: 22gFat: 16gFiber: 12gIron: 6.5mg
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