Peruvian Lentils Stew

Author Notes

A simple, filling and satisfying dish that is a favorite of my husband Raul, it's a sort of comfort food, especially good after a long day's work, a vacation full of rich cuisine or a cool autumn afternoon. Brown or yellow lentils are used, along with potatoes, with a touch of aji amarillo to give it a little spice. This is one of those dishes that taste even better the next day, and can be easily frozen for lunch later. I use the left-overs as a base for a soup for lunch the next day by adding a can of okra/tomatoes/corn and sliced onion. Peruvians love this stew served with a separate bowl of steamed rice and garnished with chopped cilantro or hot sauce. A friend told me she thought that cooking lentils was difficult, but I told her this is an easy, cheap dinner that cooks up in less than an hour. You can use a little less water if you want a thicker stew, but be sure and stir more often and watch the pot because they will stick to the bottom and burn if you're not careful. You can also add crumbled bacon or shredded pork for the meat lovers, though we like it best as the original vegetarian, filling and simple meal it was meant to be. —BeijingRose