Ají De Lentejas Bolivian Spicy Lentil Stew Food

AJí DE LENTEJAS (BOLIVIAN SPICY LENTIL STEW)

Ají De Lentejas (Bolivian Spicy Lentil Stew) image

A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy!

Provided by Sharon123

Categories Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 teaspoon smoked dried hot pepper, ground (chipotles for a very spicy meal, or Chile Ancho for a milder aji)
1 large onion, chopped finely
2 medium tomatoes, chopped
4 large garlic cloves, finely chopped (divided)
1/2 bunch Italian parsley, finely chopped
1 cup dried lentils
olive oil
salt, pepper
water
1 medium tomatoes, julienned
1/2 sweet onion, sliced thin
1/4 cup fresh flat leaf parsley, finely chopped
1 lime, juice of
salt

Steps:

Sarsa (salsa):.
Mix ingredients, and set aside, The longer it sits, the more the lime juice infuses everything with flavor.
To cook the lentils:.
Put in a saucepan, cover with water. Add salt, 1/2 garlic clove and oil. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until the lentils are tender. Drain and remove the garlic. Set aside.
While the lentils are cooking, heat the olive oil in a large saucepan.
Fry the garlic and the parsley on medium heat until the garlic is golden. Add the chopped onion until the onions become shiny (this means they're cooked but not yet golden).
Add the ground hot pepper and a splash of water. Let it cook for 1 minute. Keep stirring. Add the chopped tomatoes, 1/4 cup of water, salt and pepper.
Cover and cook for 25 minutes at low-medium heat.
Add lentils and mix with sauce.
Simmer for 5-10 minutes.
Serve with white or brown rice and top with 1-2 spoons of sarsa(salsa).

Nutrition Facts : Calories 217.3, Fat 0.8, SaturatedFat 0.1, Sodium 12.1, Carbohydrate 40, Fiber 16.8, Sugar 5.9, Protein 14.1

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