Dairy-Free Argentine Lentil Stew (Guiso de Lentejas)

Instructions

1. 1Measure 1 cup of brown or green lentils into a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear.
2. 2Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil.
3. 3Once the olive oil is shimmering, add the 1 medium onion (chopped), 1 medium red bell pepper (chopped), and 1 medium carrot (chopped) to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
4. 4Add the 2 cloves of garlic (minced), 1 teaspoon of smoked paprika, and 1/2 teaspoon of cumin to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
5. 5Stir in the rinsed 1 cup of brown or green lentils, 6 cups of vegetable broth, 1 14.5 oz can of diced tomatoes (undrained), about 225 g of sliced chorizo sausage, and 1 bay leaf. Add the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
6. 6Increase the heat to high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the lentils are tender when bitten. Stir occasionally to prevent sticking.
7. 7Carefully remove and discard the 1 bay leaf from the pot. Taste the stew and add more salt or black pepper if needed. Serve hot.

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