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Guiso de Lentejas Chileno
A comforting and nutritious Chilean lentil stew, often prepared with vegetables like pumpkin and carrots, and sometimes enriched with rice or a touch of longaniza. This hearty dish is a staple, especially during colder months.
ð§ ææ
- 1 cup Lentils(rinsed and soaked overnight)
- 2 tbsp Olive oil
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 medium Carrot(finely chopped)
- 1 cup Pumpkin (zapallo)(peeled and diced)
- 4-6 cups Water or vegetable broth
- 1 tsp Ajà de color (paprika)
- 1/2 tsp Cumin
- to taste Salt
- to taste Black pepper
- 1/2 cup Rice(optional)
- 2 links Longaniza (Chilean sausage)(sliced, optional)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and chopped carrot. Cook for another 2 minutes until fragrant.
- 3
Stir in the diced pumpkin, ajà de color, and cumin. Cook for 1 minute.
- 4
Add the rinsed and soaked lentils, water or broth, salt, and pepper. If using rice, add it now. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until lentils and pumpkin are tender.
- 5
If using longaniza, add the sliced sausage during the last 15 minutes of cooking.
- 6
Adjust seasoning to taste. Serve hot, garnished with fresh cilantro if desired.
ð¡ ããã®ã³ã
- âSoaking lentils overnight helps them cook faster and more evenly.
- âYou can mash some of the pumpkin against the side of the pot to thicken the stew.
- âAdd other vegetables like celery, leeks, or spinach for extra flavor and nutrients.
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- Add a pinch of merquén (smoked chili pepper) for a smoky flavor.
- Serve with a dollop of sour cream or a drizzle of olive oil.