Guiso de lentejas is the Sunday lunch my grandmother made every winter. Red lentils, chorizo, pumpkin, and whatever else was in the fridge. No measuring, no fuss, a pot on the stove for an hour. Better than any Michelin-starred version I have eaten since.
Guiso de lentejas is Argentina's lentil stew, and one of the most approachable dishes in the Argentinian winter repertoire. Unlike locro or carbonada, it does not need all-day cooking. Unlike empanadas or milanesas, it does not need any special technique. It is a one-pot stew that takes 90 minutes from start to finish, and tastes even better the next day.
The base is always the same: red or brown lentils, sofrito of onion and capsicum, chorizo and/or pancetta for fat and flavour, stock to cover. From there, every family has their own additions. Mine (inherited from my grandmother) uses pumpkin, potato, and carrot. Others use sweet potato, chickpeas, or even chorizo and morcilla both.
Serve with crusty bread and a glass of red. This is food that does not try to impress. It simply feeds you well.
For guiso you want Spanish-style cured chorizo (the red, firm, sliceable kind), not fresh Argentinian chorizo criollo. The cured chorizo releases its fat slowly into the stew and holds its shape.
Any Spanish deli or specialty grocer stocks it. Most supermarkets also carry it.
Ingredients
For the guiso
- 500 g brown or red lentils, rinsed (no soaking needed)
- 200 g Spanish-style cured chorizo, sliced 1 cm thick
- 150 g pancetta or bacon, diced
- 2 onions, diced
- 1 red capsicum, diced
- 4 cloves garlic, minced
- 2 medium carrots, diced
- 300 g pumpkin, peeled and cubed
- 2 medium potatoes, peeled and cubed
- 2 tbsp sweet paprika
- 1 tsp ground cumin
- 2 bay leaves
- 1 can whole peeled tomatoes (400 g)
- 1.5 L chicken or vegetable stock
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped, to finish
Method
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Render the meat fats.
Heat the olive oil in a large heavy pot over medium heat. Add the diced pancetta and cook for 5 minutes until it releases fat and starts to crisp. Add the sliced chorizo and cook for 3 to 4 minutes more, until it releases its red paprika oil.
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Build the sofrito.
Add the diced onions and capsicum to the pot. Cook for 10 minutes until soft and starting to caramelise. Add the garlic, paprika, cumin, and bay leaves. Cook for 1 minute more.
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Add the tomatoes and simmer.
Add the canned tomatoes, breaking them up with a spoon. Simmer for 5 minutes to reduce slightly.
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Add lentils and stock.
Add the rinsed lentils and stock. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 20 minutes.
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Add the vegetables.
Add the carrots, pumpkin, and potatoes. Continue simmering, partially covered, for another 30 to 40 minutes until the lentils are tender and the vegetables are cooked through. The stew should be thick but still brothy.
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Season and serve.
Taste and season with salt and pepper (the chorizo adds salt, so taste first). Ladle into bowls, scatter with parsley. Serve with crusty bread.
Chef's notes.
Brown lentils hold their shape. Red lentils break down and thicken the stew. Both work. Pick based on whether you want a stew with visible lentils (brown) or a thicker, more porridge-like texture (red).
Don't skip the pancetta. Its fat is what gives the stew depth. Bacon is an acceptable substitute.
The next day is better. Make guiso a day ahead if you can. The flavours marry overnight, and reheating on the stove deepens everything.
Freezes beautifully. Portion into containers and freeze for up to 3 months. The only thing that loses texture slightly is the potato — everything else comes back to life perfectly.
Frequently asked questions
Do I need to soak lentils?
No. Unlike dried beans, lentils cook through in 30 to 45 minutes without soaking. Just rinse them under cold water before adding to the pot.
Can I make guiso vegetarian?
Yes. Omit the chorizo and pancetta. Add 100 g of smoked paprika, 2 extra tablespoons of olive oil, and a teaspoon of liquid smoke (optional) to get some of the depth back. Use vegetable stock.
What kind of lentils should I use?
Brown or green lentils hold their shape. Red lentils break down into a thicker stew. Puy lentils also work. Avoid yellow split peas — they are too mushy.
Can I cook guiso in a slow cooker?
Yes. Brown the chorizo, pancetta, and sofrito in a pan first, then transfer everything to a slow cooker with the lentils, vegetables, tomatoes, and stock. Cook on low for 6 to 8 hours.
Empanadas, for weeknights.
When an hour and a half is more than you have, our empanadas deliver from freezer to plate in 22 minutes. Five flavours, vegan option included.