Guiso de Lentejas (Peruvian Lentil Stew)

Method

1. 1

   Warm the olive oil in a large pot and soften the onion, garlic and carrot over medium heat for 6 minutes.

2. 2

   Stir in the cumin and paprika and cook 1 minute until fragrant.

3. 3

   Add the canned tomato, red lentils, stock and salt, and bring to a boil.

4. 4

   Reduce to a simmer and cook, stirring occasionally, for 22 minutes, until the lentils have broken down into a thick, spoonable stew.

   💡 Red lentils lose their shape fast — if the pot looks too thick, loosen with a splash more stock.

5. 5

   Taste and adjust the salt and pepper.

6. 6

   Ladle over rice and finish with cilantro.