Peruvian Lentil Stew

11 ingredients
3 steps

Ingredients

  • 1 pound bag of brown or yellow lentils
  • 1 onion chopped
  • 1 package chicken bouillon (leave this out for a Vegetarian version)
  • 2 tablespoons dried oregano
  • 1 tablespoon cumin
  • 6-8 cloves garlic, sliced
  • 1 tablespoon peanut oil
  • 1 tablespoon aji amarillo (Peruvian yellow pepper paste)
  • 5 potatoes, peeled and cubed
  • salt and pepper to taste
  • chopped cilantro for garnish

Directions

  1. 1
    Heat the oil in the bottom of the soup pot and toss in the sliced garlic and chopped onion, and cook until slightly softened, about 5 minutes, on medium heat.
  2. 2
    Put the lentils in a colander and wash them well to remove any grit or sand. Pour them into the soup pot then add 3 quarts water, salt and pepper, cumin, oregano and chicken bouillon. Bring to a boil and cover the pot. Let it simmer on medium heat for 20 minutes.
  3. 3
    Wash and peel the potatoes then cut into cubes and add them to the pot with the aji amarillo, Bring the pot back to a boil, then cover and turn down to medium again, cover and let cook for about 30 minutes. Serve with chopped cilantro and hot sauce on the side, and steamed white r ice.

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