10 Warm Colombian Lentil Recipes That Make Weeknights Simple

Craving something warm and nourishing for those busy weeknights? Colombian lentil recipes might just be your new go-to. They offer a delightful mix of flavors and are packed with nutrition. From a comforting lentil soup with creamy avocado to a zesty chorizo stew, these dishes are both easy and satisfying. Let’s explore these delicious options to elevate your dinner routine.

Colombian Lentil Soup With Avocado

Colombian Lentil Soup with Avocado is a hearty and nutritious dish that beautifully combines the earthy flavors of lentils with the creamy richness of avocado. This comforting soup is a staple in Colombian households, often enjoyed for lunch or dinner. Packed with protein, fiber, and essential vitamins, this dish not only warms the soul but also provides a wholesome meal for the entire family.

The soup is typically flavored with aromatic spices and fresh herbs, making it a fragrant and satisfying experience. The addition of ripe avocado at the end enhances the flavor profile, giving the soup a delightful creaminess that complements the lentils perfectly. Whether you’re looking for a filling meal or a dish to impress your guests, this Colombian Lentil Soup is bound to be a hit.

Ingredients (Serves 4-6):

• 1 cup dried lentils (green or brown)
• 4 cups vegetable or chicken broth
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 avocado, diced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions:

1. Rinse and Soak Lentils: Begin by rinsing the dried lentils under cold water to remove any dirt or debris. There’s no need to soak them beforehand, but if you prefer, you can soak them for 1-2 hours to reduce cooking time.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes. This step builds the base flavor of the soup.
3. Add Carrots and Potatoes: Stir in the diced carrot and potato, cooking for an additional 5 minutes. This allows the vegetables to soften slightly and infuse their flavors into the oil.
4. Incorporate Lentils and Spices: Add the rinsed lentils to the pot, followed by the diced red bell pepper, ground cumin, and smoked paprika. Stir well to guarantee the lentils are coated with the spices, which will enhance the overall flavor of the soup.
5. Pour in Broth and Simmer: Pour in the vegetable or chicken broth, bringing the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 25-30 minutes, or until the lentils are tender but not mushy.
6. Season to Taste: After the lentils are cooked, taste the soup and season with salt and pepper as needed. If you prefer a creamier texture, you can use an immersion blender to blend a portion of the soup before adding the avocado.
7. Serve with Avocado and Garnish: Ladle the soup into bowls and top with diced avocado and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips: To elevate the flavors even more, consider adding a pinch of chili powder or cayenne pepper for a bit of heat. You can also customize the soup by incorporating other vegetables like zucchini or spinach. For a heartier meal, serve the soup with crusty bread or over a bed of rice. Enjoy the Colombian Lentil Soup warm, and feel free to adjust the seasoning according to your taste preferences.

Spicy Lentil Stew With Chorizo

Spicy Lentil Stew With Chorizo is a hearty Colombian dish that combines the earthy flavors of lentils with the smoky spice of chorizo sausage. Perfect for chilly evenings, this stew not only warms the body but also delights the palate with its vibrant spices and robust ingredients.

The combination of lentils and chorizo creates a satisfying meal that’s both nutritious and filling. This recipe is perfect for family gatherings or a cozy dinner at home.

The stew is easy to prepare and can be made in one pot, making cleanup a breeze. By using fresh vegetables and aromatic spices, this dish embodies the essence of Colombian comfort food.

The lentils simmer slowly, absorbing the flavors of the chorizo and spices, creating a rich and savory broth that’s perfect for scooping up with crusty bread or serving over rice.

Ingredients (Serves 4-6):

• 1 cup green or brown lentils, rinsed and drained
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 carrot, diced
• 2 medium potatoes, diced
• 2 chorizo sausages, sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 4 cups vegetable or chicken broth
• 1 bay leaf
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, and sauté for about 3-4 minutes until it becomes translucent.

Then, add the minced garlic and chopped red bell pepper, cooking for an additional 2-3 minutes until the vegetables are fragrant and softened.

2. Add the Chorizo: Stir in the sliced chorizo and cook for about 5 minutes, allowing the sausage to brown and release its oils. The chorizo will impart a spicy, smoky flavor to the base of the stew.

3. Incorporate the Lentils and Spices: Add the rinsed lentils, diced carrot, and potatoes to the pot. Sprinkle in the ground cumin, paprika, and cayenne pepper.

Stir the mixture well to coat the lentils and veggies with the spices, toasting them for about 1 minute.

4. Pour in the Broth: Add the vegetable or chicken broth and bay leaf to the pot. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let it simmer for about 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally and add more broth or water if the stew becomes too thick.

5. Season and Serve: Once the stew is cooked, remove the bay leaf and taste for seasoning. Add salt and pepper as needed.

Serve the stew hot, garnished with fresh cilantro and lime wedges on the side for an extra zing.

Extra Tips:

When cooking Spicy Lentil Stew With Chorizo, feel free to customize the ingredients based on your preferences. You can add other vegetables such as zucchini or spinach for added nutrition.

If you want a creamier texture, you can blend a portion of the lentils with broth before mixing them back into the stew. Additionally, letting the stew sit for a few hours or overnight can enhance the flavors, making it even more delicious the next day.

Lentils With Coconut Milk and Plantains

Lentils with Coconut Milk and Plantains is a delightful Colombian dish that combines the earthy flavor of lentils with the creamy richness of coconut milk and the sweetness of ripe plantains. This dish not only showcases the versatility of lentils but also highlights the tropical ingredients that are staples in Colombian cuisine.

The combination of textures and flavors makes it a comforting meal that’s perfect for any occasion, whether it’s a family gathering or a cozy weeknight dinner. This dish isn’t only delicious but also nutritious, as lentils are a great source of protein and fiber, while coconut milk adds healthy fats.

The addition of plantains introduces a natural sweetness that balances the savory elements, making it a well-rounded dish. Served warm, Lentils with Coconut Milk and Plantains can be enjoyed on its own or paired with rice or a fresh salad for a complete meal.

Ingredients (Serves 4-6):

• 1 cup dried lentils (green or brown)
• 1 can (400 ml) coconut milk
• 2 ripe plantains, peeled and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped (red or green)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Rinse the Lentils: Begin by rinsing the dried lentils under cold water to remove any debris or impurities. This step helps guarantee that the lentils cook evenly and are free from any unwanted bits.
2. Cook the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and chopped bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and fragrant. This step builds the flavor base for the dish.
3. Add the Lentils and Spices: Stir in the rinsed lentils, ground cumin, and paprika. Cook for another 2-3 minutes, allowing the spices to toast slightly. This helps to enhance their flavors and infuse the lentils.
4. Incorporate Coconut Milk: Pour in the coconut milk and 2 cups of water. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. Prepare the Plantains: While the lentils are cooking, heat a separate skillet over medium heat. Add a small amount of oil and fry the sliced plantains until they’re golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and set aside.
6. Season and Serve: Once the lentils are cooked, season with salt and pepper to taste. Serve the lentils warm, topped with the fried plantains and garnished with chopped cilantro. Enjoy the dish with a side of rice or a fresh salad for a complete meal.

Extra Tips:

When cooking Lentils with Coconut Milk and Plantains, feel free to customize the spice level to your preference by adding a pinch of cayenne pepper or fresh chili.

For added depth of flavor, consider including a bay leaf during the simmering process, removing it before serving. If you want to make the dish a little heartier, you can also add vegetables such as diced carrots or spinach during the cooking process. Enjoy experimenting with this dish to make it your own!

Hearty Lentil and Potato Casserole

Hearty Lentil and Potato Casserole is a comforting dish that brings together the earthiness of lentils, the creaminess of potatoes, and a medley of spices that make it a delightful meal any time of the year. This casserole isn’t only filling but also packed with nutrients, making it a great option for families looking to incorporate more plant-based meals into their diet.

It’s perfect for a cozy dinner or even as leftovers for lunch the next day. This recipe highlights the beauty of Colombian cuisine, which often features legumes and tubers in hearty, home-cooked meals. The combination of lentils and potatoes creates a deliciously textured dish, while the addition of spices and herbs brings warmth and depth of flavor.

Serve it with a simple green salad or crusty bread for a complete meal that everyone will enjoy.

Ingredients (Serves 4-6)

• 1 cup green or brown lentils, rinsed and drained
• 4 medium potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the vegetables: Start by peeling and dicing the potatoes, and chopping the onion, carrot, and bell pepper. Mince the garlic. Having all your vegetables prepared will make the cooking process smoother and more efficient.
2. Sauté the aromatics: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and bell pepper. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. This step builds the foundation of flavor for your casserole.
3. Combine lentils and spices: Add the rinsed lentils to the skillet, along with the ground cumin, smoked paprika, and dried thyme. Stir well to coat the lentils with the spices and cook for an additional 2-3 minutes to enhance the flavors.
4. Add potatoes and broth: Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 25-30 minutes, or until the lentils are tender and the potatoes are cooked through. Stir occasionally to prevent sticking.
5. Season and serve: Once cooked, taste the casserole and adjust the seasoning with salt and pepper as needed. If the mixture is too thick, you can add a splash more broth or water to achieve your desired consistency. Once seasoned, remove from heat and let it sit for a few minutes.
6. Garnish and enjoy: Serve the casserole warm, garnished with fresh chopped parsley for a burst of color and flavor. This dish can be enjoyed on its own or paired with a side of salad or crusty bread.

Extra Tips

For an added layer of flavor, consider including some chopped fresh herbs such as cilantro or green onions right before serving.

You can also customize this casserole by adding other vegetables or legumes you have on hand, such as spinach or chickpeas. If you’re looking for a little spice, consider adding a pinch of chili powder or diced jalapeños during the sautéing process.

This dish is also freezer-friendly, so you can prepare it ahead of time and enjoy it later on busy days!

Lentil Salad With Corn and Cilantro

Lentil Salad With Corn and Cilantro is a vibrant and nutritious dish that brings together the earthy flavors of lentils, the sweetness of corn, and the freshness of cilantro. This salad isn’t only easy to prepare but also packed with protein and fiber, making it an excellent choice for a light lunch or a hearty side dish.

The combination of ingredients creates a delightful medley of textures and tastes that can be enjoyed by everyone, whether served chilled or at room temperature. This salad is a staple in Colombian cuisine, often enjoyed for its invigorating qualities.

The bright colors and flavors make it a perfect addition to any gathering or family meal. Whether you’re looking to impress guests at a dinner party or simply want a nutritious meal for the week, this Lentil Salad With Corn and Cilantro is sure to be a crowd-pleaser.

Ingredients (Serves 4-6):

• 1 cup dried green or brown lentils
• 2 cups water
• 1 cup canned corn (drained) or fresh corn (cooked)
• 1/2 red bell pepper, diced
• 1/2 small red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 2 tablespoons lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Cooking Instructions:

1. Rinse the Lentils: Start by rinsing the dried lentils under cold running water to remove any dust or impurities. This step guarantees a cleaner and tastier dish.
2. Cook the Lentils: In a medium saucepan, combine the rinsed lentils with 2 cups of water. Bring the water to a boil over medium-high heat, then reduce the heat to low and allow the lentils to simmer uncovered for about 20-25 minutes, or until they’re tender but still hold their shape. Drain any excess water and set the lentils aside to cool.
3. Prepare the Vegetables: While the lentils are cooking, prepare the vegetables. Dice the red bell pepper, finely chop the red onion, and chop the fresh cilantro. These ingredients will add color and flavor to the salad.
4. Combine the Ingredients: In a large mixing bowl, combine the cooked lentils, corn, diced red bell pepper, chopped red onion, and cilantro. Toss gently to mix the ingredients without breaking the lentils.
5. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, ground cumin, salt, and pepper. Adjust the seasoning according to your taste preferences.
6. Dress the Salad: Pour the dressing over the lentil mixture and toss well to guarantee all ingredients are evenly coated. This step enhances the flavors and brings the salad together.
7. Chill and Serve: For the best flavor, let the salad sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve chilled or at room temperature as a side dish or light meal.

Extra Tips:

For added texture and flavor, consider incorporating other ingredients such as diced avocado, cherry tomatoes, or even feta cheese.

You can also experiment with different herbs, such as parsley or mint, to give the salad a unique twist. If you prefer a spicier kick, finely chop some jalapeño or serrano peppers and mix them in.

This Lentil Salad With Corn and Cilantro can be easily customized to suit your palate, making it a versatile dish suitable for various occasions.

Lentil and Rice Bowl With Fried Egg

Lentil and Rice Bowl With Fried Egg is a hearty and nutritious dish that perfectly balances protein, fiber, and flavor. This Colombian-inspired meal combines the earthiness of lentils with the comforting texture of rice, topped with a crispy fried egg that adds richness to each bite.

It’s a versatile dish that can be enjoyed for breakfast, lunch, or dinner, making it a staple in many households. The combination of lentils and rice not only creates a filling meal but also provides a complete source of protein, making it an excellent option for vegetarians and anyone looking to enjoy a wholesome dish.

The fried egg on top introduces a delightful creaminess, while simple spices elevate the overall flavor profile, ensuring that every spoonful is satisfying. Let’s plunge into the ingredients and the steps to prepare this delicious recipe!

Ingredients (serving size: 4-6 people):

• 1 cup dried lentils, rinsed and drained
• 1 cup white rice, rinsed
• 4 cups vegetable or chicken broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4-6 eggs
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Cook the Lentils: In a medium pot, combine the rinsed lentils and 4 cups of broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid and set aside.
2. Prepare the Rice: In a separate pot, add the rinsed rice and 2 cups of vegetable or chicken broth (or water). Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the rice is fluffy and the liquid has been absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
3. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic, cumin, and paprika. Cook for an additional 1-2 minutes until fragrant.
4. Combine Lentils and Rice: Add the cooked lentils to the skillet with the sautéed onions and spices. Stir well to combine, and season with salt and pepper to taste. Allow the mixture to heat through for about 3-4 minutes.
5. Fry the Eggs: In another skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and fry them until the whites are set but the yolks remain runny, about 3-4 minutes. You can cook them longer if you prefer a firmer yolk.
6. Assemble the Bowls: To serve, divide the lentil and rice mixture among bowls. Top each serving with a fried egg and garnish with chopped cilantro. Serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

For added flavor, consider incorporating other vegetables such as bell peppers or spinach into the lentil and rice mixture.

You can also adjust the spices according to your preference; adding a pinch of cayenne pepper can give it a nice kick. If you want a creamier texture, you can mash the lentils slightly before mixing them with the rice.

Leftovers can be stored in the fridge and reheated easily, making this dish an excellent option for meal prep!

Colombian Lentil Tacos With Salsa

Colombian Lentil Tacos with Salsa is a vibrant and flavorful dish that perfectly blends the rich taste of lentils with the zest of fresh salsa. This dish showcases the versatility of lentils, making them the star of a delightful taco experience. The lentils are seasoned with traditional Colombian spices and served in soft tortillas, topped with a revitalizing salsa made from ripe tomatoes, onions, and cilantro. It’s a great option for a meatless meal that’s both satisfying and nutritious.

The combination of earthy lentils and the bright flavors of salsa creates an explosion of taste in every bite. Perfect for a casual dinner or a festive gathering, these tacos are easy to prepare and can be customized according to your preference. Pair them with a side of avocado or a dollop of sour cream for an extra layer of richness.

Ingredients (Serves 4-6):

• 1 cup dried green or brown lentils
• 4 cups water or vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 8 small corn or flour tortillas
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped fresh cilantro
• 1 lime, juiced
• 1 jalapeño, diced (optional)
• Avocado slices (for serving)

Cooking Instructions:

1. Prepare the Lentils: Rinse the lentils under cold water to remove any dust or debris. In a medium-sized pot, combine the lentils and water or vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
2. Sauté the Aromatics: In a large skillet, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Season the Lentils: Once the onions and garlic are ready, add the cooked lentils to the skillet. Stir in the cumin, smoked paprika, salt, and pepper. Mix well to combine and cook for another 5 minutes, allowing the flavors to meld together.
4. Prepare the Salsa: While the lentils are cooking, prepare the salsa by combining diced tomatoes, red onion, cilantro, lime juice, and jalapeño (if using) in a bowl. Mix everything gently and set aside to allow the flavors to marry.
5. Warm the Tortillas: In a separate skillet or on a griddle, warm the tortillas over medium heat for about 30 seconds on each side, or until they’re pliable and warm.
6. Assemble the Tacos: To serve, place a generous spoonful of the lentil mixture onto each tortilla. Top with a spoonful of the fresh salsa and add avocado slices if desired. Fold the tortillas to enclose the filling.

Extra Tips:

For a more complex flavor, consider adding additional spices such as chili powder or coriander to the lentils while they cook. You can also experiment with different types of beans or legumes if you’re looking to mix things up.

Don’t hesitate to customize your salsa with ingredients like corn or diced bell peppers for added crunch and sweetness. Enjoy your Colombian Lentil Tacos with Salsa with a revitalizing beverage for a complete meal experience!

Creamy Lentil and Spinach Risotto

Creamy Lentil and Spinach Risotto is a delightful and wholesome dish that brings together the rich, creamy texture of risotto with the earthy flavors of lentils and the vibrant freshness of spinach. This dish not only makes for a satisfying meal but also packs a nutritional punch. Lentils are an excellent source of protein and fiber, while spinach adds vitamins and minerals, making this risotto a well-rounded option for lunch or dinner.

The beauty of this recipe lies in its simplicity and adaptability. Whether you’re looking for a comforting meal on a chilly evening or a nutritious dish to impress guests, this risotto delivers. The creamy texture comes from the slow cooking of the rice, allowing it to absorb the flavors of the broth and the lentils. This dish can easily become a family favorite, offering both comfort and nourishment in every bite.

Ingredients (Serves 4-6):

• 1 cup Arborio rice
• 1/2 cup green or brown lentils, rinsed
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese (or nutritional yeast for vegan option)
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Broth: In a medium saucepan, bring the vegetable broth to a gentle simmer. This will be used to cook the risotto and should be kept warm throughout the cooking process.
2. Cook the Lentils: In a separate pot, add the rinsed lentils and cover them with water. Bring to a boil, then reduce heat and simmer for about 15-20 minutes or until tender. Drain and set aside.
3. Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Toast the Rice: Add the Arborio rice to the skillet with the onion and garlic. Stir continuously for about 2-3 minutes until the rice is lightly toasted and coated with oil.
5. Deglaze with Wine: If using, pour in the white wine and stir until it has mostly evaporated. This adds depth of flavor to the risotto.
6. Add Broth Gradually: Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
7. Incorporate Lentils and Spinach: Once the rice is cooked, gently fold in the cooked lentils and chopped spinach. Cook for an additional 2-3 minutes until the spinach has wilted and everything is heated through.
8. Finish with Cheese: Remove the risotto from heat and stir in the grated Parmesan cheese (or nutritional yeast). Season with salt and pepper to taste.
9. Serve: Spoon the risotto into bowls, garnishing with fresh parsley. Serve warm and enjoy!

Extra Tips:

For an extra layer of flavor, consider adding other vegetables like mushrooms or peas while sautéing the onions. You can also use homemade vegetable broth for a more robust taste.

If the risotto becomes too thick, simply stir in a little more broth or water to achieve your desired consistency. Leftover risotto can be refrigerated and reheated, but you may need to add a splash of broth to loosen it up again.

Enjoy this creamy, comforting dish that’s as nourishing as it’s delicious!

Lentil Patties With Aji Sauce

Lentil Patties With Aji Sauce is a delicious Colombian dish that brings together the earthy flavors of lentils with the spicy and tangy notes of aji sauce. This recipe isn’t only nutritious but also a fantastic vegetarian option that can be enjoyed by everyone. Lentils are packed with protein and fiber, making them a great substitute for meat. The aji sauce enhances the patties with a fresh kick, typically made with cilantro, lime, and chili peppers, which adds a vibrant touch to the dish.

Creating these lentil patties is relatively simple, and the end result is a satisfying meal perfect for lunch or dinner. The patties can be served with a side salad or as part of a larger feast. Whether you’re hosting a gathering or simply looking for a comforting dish, Lentil Patties With Aji Sauce are sure to impress your family and friends.

Ingredients (Serves 4-6):

• 1 cup dried lentils (green or brown)
• 2 cups water
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, grated
• 1 teaspoon cumin
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup breadcrumbs
• 1 egg (or flax egg for vegan option)
• 2 tablespoons olive oil (for frying)

For the Aji Sauce:

• 1 cup fresh cilantro, chopped
• 1-2 green chili peppers, chopped (adjust to taste)
• 1 lime, juiced
• 1 clove garlic
• ½ teaspoon salt
• ½ cup water

Cooking Instructions:

1. Cook the Lentils: Rinse the lentils under cold water and place them in a pot with 2 cups of water. Bring to a boil, then reduce the heat to a simmer and cover. Cook for approximately 20-25 minutes, or until the lentils are tender. Drain any excess water and let them cool slightly.
2. Prepare the Mixture: In a large mixing bowl, combine the cooked lentils, chopped onion, minced garlic, grated carrot, cumin, paprika, salt, and black pepper. Mash the mixture with a fork or potato masher until it’s mostly smooth, leaving some texture for bite.
3. Form the Patties: Add breadcrumbs and the egg (or flax egg) to the lentil mixture. Stir well until fully combined. If the mixture feels too wet, add more breadcrumbs until it’s moldable. Shape the mixture into small patties, about the size of your palm.
4. Fry the Patties: Heat olive oil in a large skillet over medium heat. Once hot, place the lentil patties in the skillet, making sure not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until they’re golden brown and crisp. Remove the patties and place them on a paper towel-lined plate to absorb any excess oil.
5. Make the Aji Sauce: In a blender, combine chopped cilantro, green chili peppers, lime juice, garlic, salt, and water. Blend until smooth, adjusting the water to achieve your desired consistency. Taste and adjust seasoning if necessary.
6. Serve: Arrange the lentil patties on a serving platter and drizzle with the aji sauce or serve it on the side for dipping. Enjoy your delicious meal!

Extra Tips:

When preparing Lentil Patties With Aji Sauce, feel free to customize the spices and herbs to suit your taste. You can add other vegetables like bell peppers or zucchini to the lentil mixture for extra flavor and nutrition.

If you prefer a spicier aji sauce, include additional chili peppers or a dash of hot sauce. These patties also freeze well; simply place them in an airtight container and store them for up to a month, making it easy to have a quick meal on hand.

Smoky Lentil Chili With Bell Peppers

Smoky Lentil Chili with Bell Peppers is a hearty and flavorful dish that combines the earthiness of lentils with the sweetness of bell peppers, all complemented by a rich, smoky flavor. This warming chili is perfect for those chilly evenings when you crave something comforting yet nutritious.

Lentils are an excellent source of protein and fiber, making this dish a wholesome choice for vegetarians and meat-lovers alike. The addition of spices and a variety of vegetables not only enhances the taste but also adds vibrant colors to the bowl.

Whether served on its own or with a side of crusty bread, Smoky Lentil Chili is sure to be a hit with family and friends. This recipe serves 4-6 people, making it ideal for gatherings or meal prep for the week ahead.

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 carrot, diced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, for garnish (optional)
• Avocado slices, for serving (optional)
• Lime wedges, for serving (optional)

Cooking Instructions

1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onions and cook for about 5 minutes until they become translucent. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
2. Add the Bell Peppers and Carrot: Add the diced red and yellow bell peppers, along with the carrot, to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Incorporate the Spices: Sprinkle in the smoked paprika, ground cumin, and chili powder. Stir well to coat the vegetables with the spices and cook for another minute to toast the spices lightly.
4. Add Lentils and Tomatoes: Pour in the rinsed lentils and the can of diced tomatoes (with their juice). Stir everything together to combine.
5. Pour in the Broth: Add the vegetable broth to the pot and bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 30-35 minutes, or until the lentils are tender.
6. Season and Serve: After the lentils are cooked, taste the chili and season with salt and pepper as needed. Serve the chili hot in bowls, garnished with fresh cilantro, avocado slices, and lime wedges if desired.

Extra Tips

For an extra depth of flavor, consider adding a splash of liquid smoke or a few dashes of hot sauce to the chili as it simmers. This will enhance the smoky profile of the dish even more.

If you prefer a thicker chili, let it simmer uncovered for the last 10-15 minutes. Additionally, this chili keeps well in the fridge for up to a week and can be frozen for longer storage, making it a great option for meal prep.