Lentil Stew with Chorizo and Pork

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Steps

1. 1
   Place 350g of baby lentils in a pot and cover with plenty of water. Bring to a boil and cook for about 10 minutes to pre-cook the lentils and reduce their heaviness. The water will turn slightly dark and cloudy — this is normal.

   Tip: Pre-boiling legumes for 10 minutes helps make them easier to digest and removes impurities.

   ~10 min
2. 2
   While the lentils boil, cut the pork shoulder into bite-sized cubes. Slice the chorizo into small pieces. Season both with salt and pepper and mix well. Set aside in a bowl.

   Tip: Bondiola (pork shoulder/neck) is ideal for stews because the fat and connective tissue render down to add rich flavor.

   ~5 min
3. 3
   Finely dice the 2 red onions (brunoise), chop the 3 bacon slices into small pieces, and prepare the tomato — peel it, remove the seeds, and crush it. Set aside for the sofrito.

   ~5 min
4. 4
   After the lentils have boiled for about 2 minutes at a full boil, drain them through a colander, discarding the cloudy water.

   ~1 min
5. 5
   In the same pot, heat a splash of oil over medium-high heat. Add the seasoned pork and chorizo and sear for 4-5 minutes, turning to brown on all sides. Remove the meat and set aside, leaving the drippings in the pot.

   Tip: Searing the meat in the same pot adds flavor to the base through the fond (browned bits).

   ~5 min
6. 6
   In the same pot with the meat drippings, add the diced onion and chopped bacon. Sauté over medium heat for 6-7 minutes, adding a pinch of salt to help the onion sweat. Add black pepper.

   Tip: Cooking the onion in the meat drippings builds layers of flavor in the stew base.

   ~7 min
7. 7
   Once the sofrito is ready, return the seared meat to the pot. Add the drained lentils and the crushed tomato. Pour in enough fresh water (agua zancaña) to cover. Adjust seasoning. Cover and simmer over medium heat for 20-25 minutes, stirring occasionally to prevent the bottom from sticking.

   Tip: The stew should have a creamy but not soupy consistency — not too liquid, not too dry.

   ~25 min
8. 8
   After 25 minutes, once the lentils are tender and the stew has the right consistency, turn off the heat. Add dried oregano and fresh cilantro. Stir well.

   Tip: Adding cilantro off the heat preserves its fresh aroma.

   ~1 min
9. 9
   Serve the lentil stew over white rice. Top with a generous spoonful of salsa criolla and squeeze fresh lime juice over the top. Mix at the table and enjoy.

   Tip: The salsa criolla adds a fresh, bright contrast to the rich, hearty stew — don't skip it.

Salsa Criolla

1. 1
   Prepare the salsa criolla while the stew cooks: thinly slice the red onion into half-moons, soak in water for 4-5 minutes to remove bitterness, then rinse twice. Peel, seed, and julienne the tomato. Combine both.

   Tip: Soaking and rinsing the onion is essential to remove sharpness and make the salsa criolla pleasant to eat raw.

   ~7 min

Nutrition (per serving)

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