Name: Peruvian Lentil Stew
Yield: 4 servings
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

Servings: 4 persons

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

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
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
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.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Peruvian Lentil Stew

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