I’m currently on day 4 of a 5 day detox, which means I absolutely positively can not stop thinking about food. And since I can’t stop thinking about it, I figured I may as well write about it!
While in Buenos Aires, Argentina, I had the opportunity to take an amazing cooking class and learn some of the classics. From different kinds of empanadas to lentil stew to alfajores, I can now whip up some serious Argentine gems. Norma herself was incredibly sweet, able to accommodate any allergies or vegetarians, all while making the cooking class itself very interactive and very fun! We learned so much from Norma, then at the end of the cooking class had the opportunity to sit down in her dining room to enjoy all the delicious food we had just made with a glass of wine. While I’m going to share Norma’s amazing lentil soup recipe, for anyone visiting Buenos Aires, I highly suggest you take her class, you will not regret it! She can be reached at:
Norma Soued’s Argentine Lentil Stew
- 2 cups of brown lentils
- 3 medium onions, cut small
- 1 each red & green pepper, cut small
- 1 carrot, cut in fine slices
- 2 cups of peeled & diced squash
- 2 garlic cloves crushed (I go a bit stronger, since I love garlic so much!)
- 1tsp. tomato paste OR 1/2 cup tomato puree
- 1 chorizo (sausage) peels & cut in cubes (I forego the meat, to make it vegetarian)
- 100g of smoked bacon, diced (again, I forego the meat, to make it vegetarian)
- 1 cube of stock
- salt, hot pepper, paprika & cumin to taste (I forego the salt too, because really, there’s too much salt in this world lol)
- grated parmesan cheese (optional, to top when served) (again, I forego the cheese, I’m not a cheese fan as is, and the stew is just so flavourful without it)
- Soak lentils in cold water for 2 hours
- Rinse lentils, place in large stock pot with clean water, just enough to cover them, Cook over medium/low heat for 20 minutes (no salt!)
- Meanwhile, heat a dash of oil and add onions, peppers and garlic. Cook until onions are translucent then add to lentils. Add tomato paste/puree, stock & spices.
- Optional. In another pan, heat the chorizo and bacon until the fat cooks off. Discard fat & add to pot.
- Cover ingredients with water and summer for 1 to 1 and a half hours, stirring occasionally. The stew should have some liquid, if it cooks down, add more water as you go for consistency.
- Serve in individual bowls. Add grated parmesan if you like.