Argentine Lentil Stew

lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are nutritious and maintain texture better.

red wine

🥗Healthier: red wine vinegar

💰Cheaper: grape juice

Red wine vinegar adds acidity without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is heart-healthy.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be lower in sodium.

Rinse lentils in a mesh strainer and drain.

Place lentils in a Dutch oven with low-sodium chicken stock and vegetable bouillon.

Bring to a boil, then reduce heat, cover, and let simmer for 20 minutes.

Chop baby carrots in half and add them to the Dutch oven with the lentils.

Prepare other ingredients: chop celery, onion, garlic, and tomatoes; snip fresh oregano.

Add all prepared ingredients to the Dutch oven: onion, garlic, celery, apple, tomatoes, and frozen peas.

Add spices: bay leaf, cumin, paprika, red cayenne pepper, and salt to taste.

Add barbecue sauce and a splash of dry red wine to the mixture.

Stir gently and reassess the liquid, adding more chicken stock if necessary.

Turn heat up to warm the liquid, then turn down to low, cover, and simmer for 20 minutes.

Check the stew after 20 minutes, ensuring vegetables are cooked and liquid has evaporated as needed.

Cooking Techniques

Equipment Needed

Spice Level: