A hearty, thick stew of brown lentils simmered with potatoes, carrots, onions, and cumin until everything melts into a comforting, warming bowl — the ultimate Uruguayan winter meal.
Ingredients
400g brown lentils, rinsed
2 potatoes, diced
2 carrots, diced
1 large onion, diced
3 cloves garlic, minced
400g crushed tomatoes
1 tsp cumin
1 tsp smoked paprika
1 bay leaf
2 tbsp olive oil
Salt and pepper
1 liter water or vegetable broth
Fresh parsley
Instructions
1Sauté onion, carrots, and garlic in olive oil until softened, about 5 minutes.
2Add cumin and paprika, stir for 30 seconds until fragrant.
3Add lentils, potatoes, crushed tomatoes, bay leaf, and broth.
4Bring to a boil, then reduce to a gentle simmer.
5Cook for 35-40 minutes until lentils and potatoes are very tender and stew is thick.
6Season with salt and pepper. Remove bay leaf.
7Serve in deep bowls garnished with parsley and a drizzle of olive oil.
Did You Know?
In Uruguay, eating lentils on New Year's Eve is a cherished tradition believed to bring prosperity and good luck for the coming year.