Chilean lentil stew with rice and egg by Magefesa USA

Magefesa_red lentil soup


  • 2 Cups Lentils (Red variety).
  • 1 Red paprika.
  • 2 Carrots.
  • 1 Medium onion.
  • 2 Garlic cloves.
  • 1/3 lb Rice.
  • 8 Oz Sausage.
  • Salt, pepper, rosemary.
  • 3 Medium hard boiled egg.
  • Mild olive oil.


Remove impurities from lentils by washing them under running cold water until the water runs clear.
Chop onion, red pepper, carrots, and garlic into a fine brunoise.
Cut the sausage into slices.
Heat a bit of olive oil in a Magefesa pressure cooker. Add vegetables, season with salt and pepper and cook until soft.
Once the vegetables are ready, add the sausage and sauté for a few minutes. Add the lentils and cover with cold water two fingers above the level of the lentils Add the sprig of rosemary.
Close the pressure cooker and bring to high pressure cook. Lower the heat to a minimum and cook for 8 minutes.
Place rice in a Non-stick aluminium Magefesa rice cooker and cook for 15 minutes. Drain and  place under cold water to interrupt the cooking.
Once cooking time has elapsed, remove from heat and let pressure drop.
Open the cooker, add the white rice and cook together for about 5 minutes.
Grate hard-boiled eggs and sprinkle over lentils prior to serving.
Lentils don’t usually require to be put to soak, especially the smaller varieties.
If you want to save some time when preparing legumes, skip the vegetable poaching step. Instead, add the raw vegetables to the cooker. Once cooked, remove them from the pot, place them in an electric mixer and blend until pureed. Pour back into the pot stirring gently to mix in with the lentils.


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