---
title: Lentejas Colombianas (Colombian Stewed Lentils)
servings: 4
prep time: 10 minutes
cook time: 45 minutes
source: https://mycibora.com/recipes/lentejas-colombianas
---

Gather @brown lentil{300%g} and @ground cumin{1%tsp}.

Dice the @tomato{2} and mince the @spring onion{3} and @garlic{3%clove}.

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. ~{8%minutes}

Stir in the lentils, diced @potato{2}, @carrot{1} and cumin, coating everything in the hogao.

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

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. ~{40%minutes}

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

Serve hot with rice and avocado on the side.