¡Así se hace el guiso de lentejas más rico del mundo! 🌍 Fácil, casero y delicioso

lentils

🥗Healthier: split peas

💰Cheaper: dried beans

Split peas are lower in calories and beans are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has similar health benefits, while canola is more economical.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher and water with seasoning is cost-effective.

bay leaves

💰Cheaper: dried herbs

Dried herbs can provide similar flavor at a lower cost.

Soak lentils in water for at least 6 hours to make them tender.

Use 1 cup of lentils, which is about 200 g, and cover them well with water.

Prepare the flavor base by using 60 g of pork chorizo, piercing it with a fork to release fat while cooking.

Cut 60 g of panceta into strips for better integration into the dish.

Cut the chorizo into slices and then divide each slice into four smaller pieces.

Cut the meat (pulp) into cubes for slow cooking.

In a 24 cm pot, heat on high until hot, then add panceta and chorizo to cook until they release fat and brown slightly.

Remove the chorizo after it has cooked, then add the meat and sear it on all sides without adding oil, as the panceta provides enough fat.

Chop 2 medium onions and 1/2 red bell pepper, and cut 1 large carrot into sticks and then into slices.

While chopping, check the meat to ensure it browns evenly without burning.

Once the meat is browned, add the chopped onions, bell pepper, and carrot, mixing well until the onions become translucent.

Add 1 cup of tomato sauce and 1/2 cup of water, mixing to combine, then cover and cook on medium heat for about 30 minutes.

Season with 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of paprika, bay leaves, and black pepper to taste.

Rinse the soaked lentils and add them to the pot, discarding the soaking water.

Add the reserved panceta and the chorizo, cut into slices that are neither too thick nor too thin.

Add 1 tablespoon of homemade vegetable broth or a store-bought cube dissolved in 900 ml of hot water.

Mix well and cover the pot with the lid slightly open, cooking on low heat for 20 minutes to thicken the stew.

Cut the potatoes into even cubes after cutting them in half and then into quarters.

Check the stew occasionally to ensure it doesn't stick or run out of liquid, adding more broth if necessary.

After 20 minutes, add the potatoes, mix well, and cover again, cooking for about 20 more minutes or until the potatoes are tender.

Test the potatoes with a fork; if it goes in easily, they are done.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary