LENTIL STEW

Lentil stew is always present in the menus of the typical Buenos Aires restaurants. It is prepared with smoked bacon and vegetables and it is a classic in traditional inns and homes.

LENTIL STEW

Ingredientes

for 8 portions

1 kg.

LENTILS

2 units

ONIONS

2 cloves

GARLIC

1 unit

RED SWEET CHILI

1 unit

GREEN SWEET CHILI

1 unit

YELLOW SWEET CHILI

2 units

CARROTS

1 unit

RED PORK SAUSAGE

200 g.

SMOKED BACON

300 g.

MEAT

2 spoonfuls

TOMATO EXTRACT

n/a

CHOPPED PARSLEY

n/a

OLIVE OIL

n/a

SALT AND PEPPER

1 lt.

MEAT BROTH

Procedimiento

Soak lentils for some hours. Strain and boil about half an hour till they are a bit tender, Strain and save. Sauté meat in cubes, smoked bacon and the pork sausage in a pot with olive oil, When browned, remove and in the same pot, toss onion in Brunoise with the chopped garlic. Then add the sweet chili and carrots cut in small cubes. Add to the vegetables. When they are already sauté, add meat, bacon and sausage. Add lentils, tomato extract and cover with the meat broth previously heated. Lei cook for 40 minutes approximately or till lentils are tender.

** Presentation ** Serve on a deep dish and powder with parsley finely chopped. Eat with some toasted bread.

El dato: LENTILS

Lentils are small pieces that come canned by nature in pods and take that name because they seem lens. Their origin is Central Asia and the Mediterranean and when you mention them you talk in plural, because there are many varieties, each one has its own flavor.

Gastronomía Regional Argentina

“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”

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