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Peruvian Lentil Pot 2

Serves 4 to 6 Soup vegetarian, Soups

Peruvian Lentil Pot 2

Peruvian Lentil Pot 2 is a cherished staple in the home kitchens of Peru, embodying the everyday warmth and comfort of family meals. This dish isn't reserved for special occasions; instead, it graces the table on any evening when simplicity and nourishment are called for. It's a nod to the way Peruvian families cook, with salt judged by hand, and the table always set for sharing.

This humble pot of lentils is a symphony of tender pulses and aromatic spices, with cumin lending its earthy warmth and garlic providing a subtle bite. The squeezed lemon at the end adds a bright, citrusy finish, enhancing the dish's comforting richness. Generous use of olive oil ensures a silky texture, bringing every ingredient together into a harmonious whole.

Ingredients

  • 300 gred lentils
  • 1onion — chopped
  • 2 clovesgarlic
  • 1 tspcumin
  • 1.5 Lwater
  • 1 tbspolive oil
  • 1lemon — juiced
  • to tastefine sea salt and black pepper

Method

  1. Begin by finely chopping 1 onion and mincing 2 cloves of garlic. In a large pot, heat 1 tablespoon of olive oil over medium heat. Once the oil is shimmering, add the onion and garlic. Stir frequently, allowing them to soften and become translucent, which will take on a slightly golden hue without browning. This step creates a fragrant base that is essential for the dish's depth of flavor.
  2. Sprinkle 1 teaspoon of cumin over the softened onions and garlic. Stir well to coat the aromatics with the spice, releasing its earthy aroma into the oil. This brief toasting of the cumin enhances its flavor and integrates it into the base.
  3. Rinse 300 grams of red lentils under cold water until the water runs clear. Add the lentils to the pot, stirring them into the aromatic mixture to coat them evenly. This helps the lentils absorb the flavors from the start.
  4. Pour in 1.5 liters of water, stirring to combine with the lentils and aromatics. Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, allowing it to simmer. The lentils are ready when they are tender and have absorbed much of the liquid, creating a creamy consistency.
  5. As the lentils reach the desired texture, taste the dish and add fine sea salt and black pepper to your liking. The salt should enhance the natural flavors without overpowering them.
  6. Finally, cut a lemon in half and squeeze its juice into the pot, stirring well to incorporate the citrus brightness throughout the dish. This final touch of acidity balances the richness of the lentils and aromatics. Serve the Peruvian Lentil Pot 2 hot, ready to be shared at the table.
Cover of Authentic Peruvian Cuisine
From the cookbook

Authentic Peruvian Cuisine

This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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