olla express Vegan

Lentil Stew with Chipotle and Sun-Dried Tomato

Name: Lentil Stew with Chipotle and Sun-Dried Tomato
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: 🇦🇷 Argentina
Ingredients: 400g Pardina lentils; 200g sun‑dried tomato; 1 chipotle pepper in adobo; 1 medium onion; 3 garlic cloves; 800g vegetable broth; 1 red bell pepper; 1 yellow bell pepper; 1 green bell pepper; 15g tomato paste; 10g soy paste; 1 bay leaf; 1 sprig of rosemary; al gusto salt and black pepper; 2 tablespoons extra‑virgin olive oil

📍 🇦🇷 Argentina

⏱️Prep: 20 min

🔥Cook: 40 min

⏰Total: 60 min

🍽️4 servings

● Difficulty: Medium

When the broth begins to boil, the smoky aroma of chipotle mingles with the deep sweetness of sun‑dried tomato. That combination makes each spoonful a journey of flavors that awakens the palate. The lentils, cooked to perfection, retain a firm yet creamy texture that makes them ideal for soaking up all the seasoning.

To prepare this stew, first sauté onion, garlic and red bell pepper in olive oil until golden. Add the chopped sun‑dried tomato and let it melt into the sofrito. Stir in chipotle powder and a pinch of cumin, which add a spicy nuance without upsetting the balance. Pour water or vegetable broth and bring to a boil. When the liquid starts to bubble, add the pre‑rinsed lentils. Reduce the heat and let the mixture cook slowly, stirring occasionally, until the lentils are tender and the broth has thickened slightly.

For a finishing touch, drizzle a splash of balsamic vinegar and sprinkle chopped fresh parsley. This detail not only adds color but also a acidity that cuts the richness of the stew. Serve hot, accompanied by freshly baked bread or a slice of fresh cheese.

The result is a comforting dish, full of aroma and flavor, reflecting Argentine tradition with a smoky, Mediterranean twist. Ideal for cold days or when you want a meal that blends tradition and boldness in every bite.

🛒 Ingredients

4 servings

400g Pardina lentils
200g sun‑dried tomato
1 chipotle pepper in adobo
1 medium onion
3 garlic cloves
800g vegetable broth
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
15g tomato paste
10g soy paste
1 bay leaf
1 sprig of rosemary
al gusto salt and black pepper
2 tablespoons extra‑virgin olive oil

👨‍🍳 Step-by-step instructions

Step 1: Sauté the onion and garlic in the two tablespoons of oil over high heat until the onion becomes translucent; the ideal temperature is 200 °C, which triggers the Maillard reaction on the surface without burning the garlic.
Step 2: Add the lentils, sun‑dried tomato, red bell pepper and chipotle. Close the lid and cook under pressure at 1.2 bar for 18 min. The pressure raises the boiling point of water to 120 °C, accelerating starch breakdown and releasing sugars that caramelize the vegetables.
Step 3: When the pressure is released, carefully open the pot, stir in the vegetable broth, the remaining peppers, tomato paste, soy paste, bay leaf and rosemary. Season with salt and pepper; replace the lid and cook under pressure at 1.1 bar for 10 min so the flavors meld.
Step 4: Depressurize, stir, and adjust the texture by adding a splash of extra‑virgin olive oil if you prefer a silkier finish. Serve hot, accompanied by a slice of toasted sourdough bread.

💡 Chef's tip

When sealing the pot, let the pressure drop slowly for 5 minutes; this prevents the liquid from becoming overloaded and ensures the lentils keep their shape without turning gummy.

📝 Our take

Esta receta combina la suavidad de las lentejas con el fuego del chipotle y la dulzura caramelizada del tomate seco. La mezcla crea un abrazo de texturas que despierta el paladar. Cada bocado es una charla entre tradición y audacia, una experiencia que te hace recordar la calle y el asfalto de Buenos Aires. Un guiso que, sin pretender, conquista.

🍷 Wine & food pairing

Elige un tinto joven de la DO Ribera del Duero. Su fruta madura y su taninos suaves contrastan con el picante del chipotle y la acidez del tomate seco.