Lentejas Colombianas (Colombian Stewed Lentils)

Method

1. 1

   Dice the tomato and mince the spring onion and garlic.

2. 2

   Heat a splash of oil in the pot over medium heat. Add the tomato, spring onion and garlic and cook down, stirring occasionally, until soft, jammy and fragrant — about 8 minutes.

   💡 This hogao base is Colombia's everyday flavor foundation — don't rush it.

3. 3

   Stir in the lentils, diced potato, carrot and cumin, coating everything in the hogao.

4. 4

   Pour in water to cover generously — a couple of inches above the lentils — and bring to a boil.

5. 5

   Reduce to a simmer and cook, partially covered, 40 minutes, stirring occasionally and topping up water if it looks too thick, until the lentils are tender.

6. 6

   Mash a few spoonfuls of lentils against the side of the pot to thicken the broth, then taste and adjust the salt.

7. 7

   Serve hot with rice and avocado on the side.

   💡 With white rice it's lunch; with an egg on top it's dinner; cold from the pot it's midnight.