How to Cook Lentejas Guisadas (Stewed Lentils)

• servings: 6 servings
• active time: 2 hours
• total time: 2 hours 30 minutes

Ingredients

2 cups dry brown lentils (or green lentils)

2 smoked pork chops (cubed, optional)

2 tablespoon olive oil

1 large red onion (cut into eighths)

2 potatoes (cut into cubes)

½ pound auyama (kabocha squash) ([0.48 kg], cut into cubes)

1 diced bell peppers

½ teaspoon mashed garlic

4 sprigs thyme

2 tablespoons minced cilantro (or parsley)

1½ teaspoons salt (or more, to taste)

Directions

1. Boil the lentils

Boiling

Rinse the lentils. Soak the them in abundant water for 20 - 60 minutes in a dutch oven or pot. Boil the lentils for 15 minutes over medium heat. Sieve the lentils until all the water has been drained. Set aside water and lentils.

2. Cook

Sauteing

In a dutch oven (caldero) heat the oil over medium-high heat. If you are adding pork chops, cook them stirring until they brown, otherwise continue with the instructions below.Add the onion to the pot. Cook and stir until the onion becomes translucent. Add the potatoes, pumpkin, bell pepper, garlic, and thyme. Cook and stir for 2 minutes.

3. Add the lentils

Adding lentils

Add the lentils (without the water) to the pot, and cook and stir for a minute. Add 4 cups of the water you had reserved, stir.

4. Simmer

Simmering

Cover and simmer over low heat until all the ingredients are cooked through. Add more water as it becomes necessary (use clear water if you run out of the water from boiling the lentils)Remove the thyme sprigs, and stir in the cilantro. Season with salt to taste.

5. Serve

Serving

Remove from the heat and serve per suggestions above the recipe.

Notes

Instant pot- high pressure, 40 minutes

5 cups water

1 tablespoon caldo

2 tablespoon garlic

2 Bay leaves

Celery

Carrot

Nutrition

• Calories: 406 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.03 g
• Cholesterol: 30 mg
• Sodium: 613 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 22 g
• Total Sugars: 4 g
• Protein: 28 g