Guiso de Lentejas — Argentine Lentil Stew

Ingredients

• 1½ cups brown lentils
• 8 oz Chorizo, sliced
• 2 Carrot, diced
• 1 onion + 1 bell pepper + 4 cloves garlic
• 2 potatoes, cubed
• 1 can crushed tomatoes
• 1 tsp paprika + 1 tsp cumin + 1 bay leaf
• 5 cups stock
• Crusty bread

Method

1. Brown the Chorizo in a big pot; add the onion, pepper, and garlic until soft.
2. Bloom the paprika and cumin 30 seconds, then add the tomatoes, lentils, Carrot, potatoes, bay, and stock.
3. Simmer 35–40 minutes until the lentils are tender and the potatoes have rounded the stew into thickness.
4. Argentina's test: the spoon should stand a moment in it. Loosen or reduce accordingly.
5. Serve steaming with bread. When the Andes wind hits Buenos Aires, this pot is the national response.