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.
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 |
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.
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.
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