Sharp Lentils Bolivian Way – Ají De Lentejas
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g lentils, brown
- 1 tablespoon paprika, hot or hot
- Spice mix (Spanish smoked paprika and paprika powder, hot pink)
- 1 onion (s), chopped
- water
- salt and pepper
- 1 tablespoon oil (preferably sunflower oil)
- some vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Pre-cook the lentils according to the instructions on the packet, do not let them get completely soft, they should still have a bit of bite.
- Heat the oil and sweat the chopped onion until translucent. Dust with paprika powder and fry briefly. Deglaze with a little (!) Water until a very creamy sauce is formed and season with salt, stock powder and very little pepper. In my experience, pepper is only used in tiny amounts in Bolivian cuisine.
- Now add the lentils and continue to simmer until they are completely cooked. If necessary, season with paprika and salt.
- The lentils are served as an accompaniment to rice and roast meat, but also as a main course, then as a slightly larger portion with rice and boiled potatoes.
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