Gauss-Telegraph: Recipe of the Month – Guiso de lentejas

Gauss-Telegraph: Recipe of the Month – Guiso de lentejas


  • 5 cups water
  • 1/2 onion
  • 1 carrot
  • 1 green bell pepper
  • 1/2 red bell pepper
  • 2 tablespoons tomato concentrate
  • 1/2 cup lentils (100 g)
  • 450 g of potatoes
  • 2 tablespoons dried oregano
  • 1 tablespoon sweet paprika
  • 1 teaspoon sea salt
  • Optional: Garnish with cilantro


  1. Pour 2 cups of water (500 ml) into a pot and when it comes to a boil, add all the chopped vegetables except the potatoes. Cook for about 10 minutes over medium high heat and blend the sauce in a blender.
  2. Pour the sauce back into the pot, add the tomato concentrate, stir and then add the lentils and another 3 cups of water (750 ml). Cook over medium high heat for 15 minutes.
  3. Add the diced potatoes and cook on medium high heat for about 20 minutes or until the potatoes are done.
  4. Add the oregano, paprika and salt, stir and cook for 5 more minutes.

Source: Danza de fogones