The Best Argentine Lentil Stew
Hearty Argentine lentil stew is a perfect dish during the colder months – warm, filling, and absolutely delicious!
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1hour 12hours
Servings Prep Time
4people 20minutes
Cook Time Passive Time
1hour 12hours
  • 3cups lentils
  • 3tablespoons vegetable oil
  • 1 large yellow onionchopped
  • 3 garlic clovesminced
  • 1 large carrotpeeled and cubed
  • 1 medium butternut squashpeeled and cubed
  • 2 small potatoescubed
  • 4cups vegetable stock
  • 1 red bell pepperdiced
  • 1cup sliced mushrooms
  • 1cup chopped sun dried tomatoes
  • 2teaspoons tomato paste
  • 2teaspoons smoked paprika
  • Freshly ground salt and pepperto taste
  • extra virgin olive oilfor garnish
  • chopped fresh parsleyfor garnish
  • freshly grated Parmesanfor garnish (optional)
  • 2lbs beef stew meatoptional
  • 1/2lbs baconoptional
  • 1lbs mild chorizo sausagesoptional
  1. Rinse the lentils well, removing any debris. Place the cleaned lentils in a large pot of warm water. Soak the lentils for at least 12 hours, or overnight. Rinse them again in the morning.
  2. Heat the oil in a large pot over medium heat. Saute the onions until they turn transparent, approximately 2 minutes.
  3. Add the garlic and cook until fragrant, stirring with a wooden spoon to make sure that the garlic doesn’t burn.
  4. If preparing a carnivore version, add the beef and chorizo to a separate pan and brown. Chop the bacon into 1 inch pieces.
  5. Add the lentils, carrots, butternut squash, and potatoes. Cook for a few minutes until al dente.
  6. Pour in the vegetable stock and reduce heat to low. For the meat-eaters version, add the browned beef, chorizo, and bacon. Simmer for 20-30 minutes, stirring occasionally.
  7. Add the bell peppers, mushrooms, and sun-dried tomatoes. Cook for another 10 minutes until the lentils are soft, and most of the liquid has been absorbed. Add the tomato paste and smoked paprika. Season with salt and pepper to taste.
  8. Divide the stew between four bowls, drizzle with olive oil, sprinkle with Parmesan cheese, and garnish with parsley.