Guiso de lentejas (Lentil Stew)

Ingredients: 

• 2 cups of lentils, soaked in warm water

• 1 package of pancetta 

• 2 sliced chorizos (or sausage of choice) 

• 1 potato

• 1 sweet potato/yam

• 2 carrots

• 2 celery ribs

• 1 medium white onion

• 3-4 garlic cloves

• 2 teaspoons of salt

• 1 teaspoon paprika

• 1 teaspoon oregano

• 1 teaspoon of chili flakes

• 2 tablespoons of tomato paste

• 4 cups of low sodium chicken broth

• 2 bay leaves

Preparation:

First thing to do is soak your lentils in warm water for at least 2 hours. 4 is even better. Overnight in room temp water is best. About an hour before your lentils are done soaking, peel and chop your veggies (potato, sweet potato, carrots, celery). This will make things easier. Set those aside. And lastly mince your garlic and dice your onion. Place in separate bowls and also set aside. 

Cooking:

The first thing to cook is the pancetta and chorizo*. In a large pot or dutch over, on medium heat, cook the pancetta until it’s nice and crispy and the chorizo is browning. Remove them from the pot but keep the grease. Using the grease from the meats, add in the minced garlic and sauté for about 1 minute. Next, add your onion and cook for about 8 minutes. Then add salt and spices, and cook for a minute before adding the remaining vegetables. Stir in two tablespoons of tomato paste. Drain your lentils and add them to your pot. Give them a nice mix so they get covered with the tomato paste and spices. Add the chicken broth*. Top with two bay leaves, cover the pot and let it simmer for about 45 minutes. It’s done once all the veggies and the lentils are soft, and the stew is a thick consistency. Serve in a bowl with some toasted baguette or pita chips—it’s not traditional but they go well together.

*You can make this vegetarian by substituting with plant bases options or even tofu. If tofu, add more salt. Same for the broth; it can be vegetable broth.