A guiso in Argentina always has a base of lentils and it is the perfect winter dish. Argentines tend to add ‘chorizo español’ or ‘chorizo colorado’ (smoked chorizo) to their lentils, as they have a rich, red colour and are full of flavour and spice.

Serves
4

Preparation

10min

Cooking

1hr

Skill level

Easy
By
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You should be able to find smoked chorizo (it will be hard as opposed to soft) at your local supermarket delicatessen. If you can only buy fresh chorizo, don’t worry, just cook them in a frying pan over high heat for 4–5 minutes before adding to the stew.

Ingredients

  • 2 tbsp olive oil
  • 1 large white onion, chopped
  • 2 garlic cloves, chopped
  • 1 celery stalk, chopped
  • 1 large carrot, chopped
  • 1 large waxy potato, chopped
  • 1 fresh bay leaf
  • 4 thyme sprigs
  • 2 tsp sweet paprika
  • 280 g (10 oz/1½ cups) dried green lentils
  • 400 g (14 oz) smoked chorizo (preferably chorizo español or chorizo colorado), diced
  • 1.5 litres (51 fl oz/6 cups) chicken stock
  • sea salt and freshly ground
  • black pepper
  • flat-leaf parsley leaves, to serve
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Heat the oil in a large saucepan over high medium–heat and add the onion. Sauté for 2–3 minutes, until softened, then stir through the garlic, celery, carrot, potato, bay leaf, thyme and paprika. Cover and cook, stirring frequently, for 8–10 minutes, until the vegetables are just tender.

2. Stir through the lentils, chorizo and stock. Bring to the boil, then reduce the heat to a low simmer and cook for 45 minutes, or until the lentils are cooked through. Season well with salt and pepper.

3. Scatter over the parsley and serve hot with lemon wedges on the side.

 

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99