Dinner · 70 min · argentinian

Guiso de Lentejas

This is the kind of Argentinian dinner you’ll make on repeat — brown lentils and chorizo, 70 minutes, big payoff. At 440 calories and 26g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

Ingredients

• 2 cups Brown lentils
• 1/2 lb Chorizo
• 3 Carrots
• 3 stalks Celery
• 1 Onion
• 1 cup Tomato sauce
• 6 cups Vegetable broth
• 2 Bay leaves

Steps

1. Brown the sliced chorizo first and scoop it out — its paprika-red fat becomes the flavor base of the whole stew.
2. Soften onion, carrot, and celery in the chorizo fat until sweet.
3. Add the lentils, tomato sauce, broth, and bay; simmer 35–40 minutes until the lentils are creamy.
4. Return the chorizo for the last 10 minutes so it stays juicy.
5. Rest 10 minutes off the heat; like all guisos, it is better after it thinks about itself.

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