Guiso de lentejas is a classic of Argentine home cooking, especially popular during the colder months of the year, combining lentils with beef, chorizo, and pancetta for a hearty, comforting dish.
Every family has its own version: some add chorizo colorado for a spicy touch, while others prefer smoked pancetta to deepen the flavor.
Print
Argentine Lentil Stew
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Argentine
Description
Comforting recipe made with lentils and fresh vegetables, adapted into an easy-to-follow home version with exact proportions.
Ingredients
- 400 g of lentils, soaked (about 14 oz)
- 400 g of beef, cubed (about 14 oz)
- 100 g of smoked pancetta, cubed (about 3.5 oz)
- 1 of chorizo criollo
- 1 of chorizo colorado (optional)
- 1 of onion, chopped
- 1 clove of garlic, chopped
- 1 of red bell pepper, chopped
- 1 of green bell pepper, chopped
- 1 of leek, chopped
- 1 of carrot, cubed
- 2 of potatoes, cubed
- 2 tablespoons of tomato purée
- 1 of bay leaf
- 1 liter of vegetable broth (about 4 cups)
- to taste of salt, pepper, oregano, crushed red pepper, and paprika
Instructions
- Sear the beef, in a pot with a little oil, sear the cubed beef along with the pancetta until browned.
- Cook the vegetables, add the onion, garlic, bell peppers, leek, and carrot, and cook along with the bay leaf until tender.
- Add the chorizo, stir in the chorizo criollo and colorado, previously sliced and parboiled, and mix well.
- Add lentils and tomato, stir in the soaked lentils and tomato purée, cook a few minutes, and cover with the vegetable broth.
- Add the potatoes, after a few minutes, stir in the cubed potatoes and season with salt, pepper, oregano, crushed red pepper, and paprika.
- Simmer, cook until the lentils and potatoes are tender, stirring occasionally and adding more broth if needed.
- Serve, once everything is fully cooked, serve the stew piping hot.
Tips for getting it right
- Soaking the lentils ahead of time helps them cook more evenly.
- Parboiling the chorizo before adding it reduces excess fat in the final stew.
- You can adjust the amount of chorizo colorado and crushed red pepper depending on how spicy you like it.
- If the stew gets too thick, add a bit more hot broth to reach the desired consistency.
Traditional variations
- Some families use only chorizo criollo, without the colorado, for a milder version.
- It’s also made without beef, using just pancetta and chorizo, for a more budget-friendly version.
How to serve
Guiso de lentejas is served piping hot, as a main dish, on cold days of the year.
It’s a classic of Argentine home cooking, perfect for sharing with family.
Recommended sides
- Crusty bread
- Red wine
- Grated cheese
Did you know?
Guiso de lentejas is one of the most representative dishes of Argentine winter home cooking, passed down on the table from generation to generation.
Every family has its own version of the recipe: the choice between chorizo colorado or smoked pancetta often marks the flavor difference between one household and the next.
Frequently Asked Questions
Parboiling the chorizo beforehand helps remove excess fat, resulting in a less greasy final stew.
Yes, soaking them ahead of time helps them cook more evenly and in less time.
Yes, some families make a more budget-friendly version using just pancetta and chorizo, without adding cubed beef.
It can be adjusted by using more or less chorizo colorado and crushed red pepper, depending on each household's preference.
