Entree: Argentina – Patagonia – Guiso de Lentejas Patagónico (Patagonian lentil stew with lamb and root vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 25 min

Additional 5 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) dried brown lentils, rinsed and sorted
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch (2.54 cm) pieces
- 4 oz (115 g) chorizo or longaniza, sliced
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 7 oz (200 g))
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced (approx. 5 1/4 oz (150 g))
- 2 medium potatoes, peeled and diced (approx. 10 5/8 oz (300 g))
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (or additional stock)
- 4 cups (960 ml) beef or lamb stock
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 lb (450 g) dried brown lentils, rinsed and sorted
- 1 lb (450 g) lamb shoulder, trimmed and cut into 1-inch pieces
- 4 oz (115 g) chorizo or longaniza, sliced
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 200 g)
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced (approx. 150 g)
- 2 medium potatoes, peeled and diced (approx. 300 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine (or additional stock)
- 4 cups (960 ml) beef or lamb stock
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large heavy pot over medium-high heat. Brown the lamb pieces in batches until nicely caramelized; transfer to a plate.
2. Add the chorizo slices to the pot and cook until they release oil and begin to brown, about 3 minutes; remove and set with the lamb.
3. Reduce heat to medium, add the chopped onion and a pinch of salt, and sweat until translucent, about 6 minutes. Add garlic and cook 30 seconds until fragrant.
4. Stir in tomato paste, smoked paprika and oregano, cook 1 minute. Deglaze with the red wine, scraping up browned bits, and reduce by half, about 3–4 minutes.
5. Return lamb and chorizo to the pot. Add lentils, carrots, potatoes, bay leaves and stock. Bring to a boil, then reduce to a simmer.
6. Simmer gently, partially covered, until lentils and lamb are tender, about 35–45 minutes. Add more stock or water if needed to reach desired consistency.
7. Taste and adjust seasoning with salt and pepper. Remove bay leaves. Let rest 5 minutes to thicken slightly.
8. Serve hot, garnished with chopped parsley and crusty bread on the side.