Buseca / Cazuela de Lentejas Gaucha (Uruguayan Winter Lentil, Squash & Potato Stew) – Authentic Uruguay Recipe

Ingredients for Buseca / Cazuela de Lentejas Gaucha (Uruguayan Winter Lentil, Squash & Potato Stew) (4 Servings)

• 1.25 lbs (or 2.5 cups) brown lentils, prepped into bite-sized pieces
• 1.5 cups cubed kabocha squash and sweet potato, washed and trimmed
• 1 cup carrots and bell peppers
• 1 medium onion and 3 cloves garlic, finely minced with smoked paprika
• 1.5 tbsp traditional Uruguay seasoning (oregano, bay leaf, cumin, garlic)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and smoked paprika for 3–4 minutes until fragrant.
2. Stir in oregano, bay leaf, cumin, garlic and toast for 45 seconds to release the essential oils of Uruguay's kitchen.
3. Add brown lentils and cubed kabocha squash and sweet potato, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in carrots and bell peppers, adjust seasoning, and ladle steaming hot into deep bowls.