Lentil Stew aka Lentejas Guisadas
Ingredients
- 1 packet of dry lentils
- ½ pork keilbasa
- ½ acorn squash
- 2-3 potatoes quartered
- ½ red and green peppers
- 2 carrots rough chopped
- 2 celery, rough chopped
- ½ red onion
- tomato
- cilantro
- sofrito
- chicken bouillon
- garlic
- sazon or adobo
- 4-8 cups of water
Instructions
- In one pot, boil lentils for about 35 minutes. Start this first. After the first 25 minutes have past, start the second pot
- In a larger pot, fry keilbasa and set aside.
- add oil, sofrito, and bouillon. Sautee
- add rough chopped veggies
- add boiled lentils and more water to veg pot.
- add potatoes, squash, and carrots and boil 20 more minutes
- then blend squash, some lentils, and some veg, and add mixture back to pot
- cook an additional 5-10 more min
- add in keilbasa and cilantro and serve.
Video
Lentils for Lent
Growing up, I absolutely hated lentils. It was the meal we ate on Fridays during Lent because we went meatless. To be honest, I cannot even remember tasting them as a kid, but I knew I wanted something else every time my nonna made it. But, as I got older, I had this lentil soup at an Israeli restaurant and it was delicious. I started to wonder if maybe, lentils could be something I would actually enjoy if I tried it some other ways, and I asked my boyfriend if he liked lentils.
He proceeded to tell me about the lentils stew that he ate and it sounded quite good so I decided to look online for some examples of a Dominican Lentil Stew. Lo and behold, there were plenty. So I took a little bit of this and little bit of that and tried out a few different versions. Some had the lentils soaking, others had used canned, some boiled the lentils together with the soup, others separated the boil.
After some trail and error, I think I have officially found the lentil stew to turn my dislike of lentils into a love of lentils, and as such, I share it with you.
Happy cooking! xo, A.
