Hearty Argentine lentil stew is a perfect dish during the colder months – warm, filling, and absolutely delicious!
1large yellow onionchopped
1large carrotpeeled and cubed
1medium butternut squashpeeled and cubed
1red bell pepperdiced
1cupchopped sun dried tomatoes
Freshly ground salt and pepperto taste
extra virgin olive oilfor garnish
chopped fresh parsleyfor garnish
freshly grated Parmesanfor garnish (optional)
2lbsbeef stew meatoptional
1lbsmild chorizo sausagesoptional
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.
Heat the oil in a large pot over medium heat. Saute the onions until they turn transparent, approximately 2 minutes.
Add the garlic and cook until fragrant, stirring with a wooden spoon to make sure that the garlic doesn’t burn.
If preparing a carnivore version, add the beef and chorizo to a separate pan and brown. Chop the bacon into 1 inch pieces.
Add the lentils, carrots, butternut squash, and potatoes. Cook for a few minutes until al dente.
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.
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.
Divide the stew between four bowls, drizzle with olive oil, sprinkle with Parmesan cheese, and garnish with parsley.