Dairy-Free Lentil Stew with Chorizo (Locro)

Instructions

1. 1Rinse the 1 cup of green lentils thoroughly under cold water. Place the rinsed lentils in a bowl and cover them with water. Let them soak for 30 minutes. While the lentils soak, prepare your vegetables: chop the 1 large onion, mince the 3 cloves of garlic, and cut the 1 cup of butternut squash and 1 medium sweet potato into 1.27 cm cubes.
2. 2Place a large, heavy-bottomed pot or Dutch oven over medium heat. Add the 2 tablespoons of olive oil and heat until it shimmers, about 1 minute. Add the about 225 g of Argentine chorizo and cook, breaking it up with a spoon, until it is browned and slightly crispy, about 5-7 minutes. Remove the chorizo with a slotted spoon and set it aside on a plate, leaving the rendered fat in the pot.
3. 3Add the chopped 1 large onion to the pot with the chorizo fat. Cook over medium heat, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Add the minced 3 cloves of garlic and cook for another minute until fragrant, being careful not to burn it.
4. 4Stir in the cubed 1 cup of butternut squash and the cubed 1 medium sweet potato. Cook for 5 minutes, stirring occasionally, allowing them to soften slightly.
5. 5Drain and discard the soaking water from the 1 cup of green lentils. Add the drained lentils to the pot along with the 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, and 1/2 teaspoon of oregano. Stir everything together to coat the lentils and vegetables with the spices.
6. 6Pour in the 6 cups of vegetable broth. Add the 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine all the ingredients. Increase the heat to medium-high and bring the stew to a boil, which should take about 5-8 minutes.
7. 7Once boiling, reduce the heat to low, cover the pot, and let the stew simmer gently for 45-60 minutes. Stir occasionally to prevent sticking. The stew is ready when the lentils are tender and have started to break down, and the squash and sweet potato are easily pierced with a fork.
8. 8Stir in the 1 cup of corn kernels and the 1 cup of canned cannellini beans. Add the cooked chorizo back into the pot. Continue to simmer for another 5-10 minutes, uncovered, allowing the flavors to meld and the beans and corn to heat through. Taste and adjust seasoning with more salt and pepper if needed.

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