Guisado (Guiso) de Lentejas Argentino

Takes about: 3 hours, start to finish,
Makes about: 4 servings
Level: easy, mostly chopping and sitting around

You need:

500 g. dry lentils
200 g. ground beef
200 g. uncooked chorizo sausage (or other coarse grain, uncooked pork or pork/beef sausage)
100 g. chorizo colorado (dried, highly spiced with paprika, etc., Argentine sausage snack or Mexican chorizo)
2 Tbsp. unflavored oil (Canola, Sunflower, Vegetable)
1 onion, diced
1 carrot or 1/2 small butternut squash, cubed
1 large potato, cubed
comino (cumin)
paprika
dried oregano
salt
ground black pepper
chili powder (maybe)
curry powder (maybe)
lemons
Parmesan-Regiano or Reggianito cheese


Go:

Soak the lentils overnight as per package directions. The next day, drain them. Chop veggies into 1/2 inch cubes and slice chorizos (if in casing) into 1 inch chunks. In a large, heavy bottomed pot, saute the onions in the oil. Next add and brown the ground beef and the uncooked chorizo. Add the carrot or squash and saute a bit.

Add species according to your taste. The most authentic, Argentine flavors are simple and added in the following proportions, greatest to least: oregano, salt, paprika, comino, and a dash of black pepper. But to mix things up a bit and add more of an International (Mexican) flavor, include chili powder. Adding curry powder instead of Chili powder gives the dish an Indian flavor. Saute species along with the meat and veggies in the pot.

Add the drained lentils and enough water to cover them completely. Turn the heat to low and cook lentil stew until lentils are tender. (Follow package direction, about 2 hours, depending on how high your fire is and how fast you want the stew to be ready! Slow cooking is best). But first . . .

About 30 minutes in, add the Chorizo Colorado. Note: you might not be able to find Argentine chorizos in your grocery, but as noted any nice, basic, rough-grain and not usually spiced (like with Rosemary or Sage) raw sausage is a good substitute for the raw chorizo. However, the chorizo colorado is like a dried sausage or salami but the closest flavor approximation would be raw Mexican chorizo (red in color from the paprika, etc.), whether in casing or in crumbles. If using Mexican chorizo, add it at the same time you saute the other meats because it is raw and needs to cook! Don't be intimidated by the sausages: if you don't have them or don't want to use them, just add more ground meat or pork, or even make the dish vegetarian and it will still be good--although not very Argentine because Argentines love meat!

About 30 minutes before you want the stew to be done, add the cubed potatoes. When the potatoes are tender and the lentils are done, you are finished!

Serving suggestions: dish into big bowls and squeeze fresh lemon over the top of the stew. Finally grate a nice Parmesan or Reggianito cheese.

Guau!!! Que rico esta el guiso!!!