Lentils Peruvian Recipe: 10 Variations You’ll Love
This Lentils Peruvian recipe is a delicious, hearty dish that's perfect for anyone looking to explore traditional Peruvian flavors with the nutritious goodness of lentils. It combines earthy lentils with aromatic spices like cumin and paprika, fresh vegetables, and a rich broth for a comforting meal. Whether you’re sticking to the classic recipe or trying one of the 10 variations, this dish is versatile, budget-friendly, and easy to prepare. It’s perfect for meal prepping, a weeknight dinner, or even a festive occasion.
Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Chopping board and knife
- Measuring spoons
- Ladle (optional for serving)
Ingredients
- 1 cup dried lentils rinsed and sorted
- 2 tablespoons vegetable oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 medium carrot peeled and diced
- 1 red bell pepper diced
- 2 tomatoes chopped
- 4 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder optional
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Vegetables: Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until they are softened and fragrant.
- Cook the Vegetables: Add the diced carrot and red bell pepper to the pot. Stir and cook for another 5 minutes until the vegetables begin to soften.
- Add the Spices: Stir in the cumin, paprika, turmeric, and chili powder. Cook for 1-2 minutes to allow the spices to release their fragrance.
- Add the Lentils and Tomatoes: Add the rinsed lentils and chopped tomatoes to the pot. Stir everything together to combine.
- Simmer the Lentils: Pour in the vegetable broth (or water), and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for about 25-30 minutes or until the lentils are tender and the liquid has mostly absorbed.
- Season and Serve: Season the lentils with salt and pepper to taste. Once cooked, garnish with fresh cilantro and serve with lime wedges for an extra zing.
Notes
Substitutions: Use chicken broth instead of vegetable broth or try coconut milk for a creamy texture. You can also swap in veggies like zucchini or spinach.
Spice Adjustments: Add more chili powder or diced jalapeños for extra heat, or omit the chili powder for a milder version.
Storage: Keep leftovers in the fridge for 3-4 days or freeze for up to 3 months. Reheat with a little water or broth.
Serving Suggestions: Serve with rice, fried plantains (tostones), or a side salad for a complete meal.
