Peruvian lentils, often called lentejas guisadas, are a home-style stew of lentils simmered with onion, garlic, tomato, and warm spices, commonly served with rice. Family and regional versions vary; this one uses aji amarillo for a fruity, gentle heat and makes a satisfying meal with fluffy white rice.
Ingredients
- 1½ cups (300 g) brown or green lentils, picked over and rinsed
- 2 tablespoons (30 ml) neutral cooking oil or olive oil
- 1 medium yellow onion (about 150 g), finely diced
- 1 medium carrot (about 100 g), peeled and diced small
- 3 garlic cloves (about 9 g), minced
- 1 medium ripe tomato (about 150 g), finely chopped
- 1 tablespoon (15 g) aji amarillo paste
- 1 teaspoon ground cumin (about 2 g)
- 1 teaspoon dried oregano (about 1 g)
- 1 bay leaf
- 5 cups (1.2 L) low-sodium vegetable or chicken broth, plus a little hot water if needed
- 1 teaspoon fine salt (about 5 g), or to taste, depending on the broth
- ¼ teaspoon ground black pepper (about 0.5 g)
- 1½ cups (285 g) long-grain white rice, rinsed until the water is mostly clear
- 2¼ cups (530 ml) water for the rice
- ½ teaspoon fine salt (about 2.5 g) for the rice
- 2 tablespoons (8 g) chopped fresh cilantro, for serving
- 1 lime (about 60 g), cut into wedges, for serving
Instructions
- Prepare the ingredients. Pick through the lentils for any small stones or damaged pieces, then rinse them under cool running water and drain. Rinse the rice separately until the runoff is mostly clear. Dice the onion and carrot, mince the garlic, and chop the tomato. Keeping the vegetables in small, similar-sized pieces helps them soften evenly and gives the stew a cohesive texture.
- Start the aromatic base. Heat the oil in a heavy, medium-large saucepan or Dutch oven over medium heat. Add the onion and carrot and cook for 5 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften. If the vegetables start to brown before they soften, lower the heat slightly; the goal is a sweet, tender base, not a deeply browned one.
- Season the vegetables. Stir in the garlic, aji amarillo paste, cumin, oregano, and black pepper. Cook for 1 minute, stirring so the garlic does not scorch. Add the chopped tomato and cook for 1 minute more, breaking it up with the spoon. The mixture should smell fragrant and look lightly saucy. If the paste sticks to the pan, add a tablespoon of broth and scrape up the flavorful bits.
- Simmer the lentils. Add the rinsed lentils, bay leaf, broth, and 1 teaspoon salt. Stir, bring the pot to a gentle boil, then lower the heat to maintain a steady simmer. Partially cover and cook for 32 minutes, stirring once or twice so lentils do not settle on the bottom. The lentils should be tender but still hold their shape. If the pot becomes too thick before they are done, stir in hot water in ¼-cup (60 ml) additions. If they are still firm at 32 minutes, continue simmering and check every 3 minutes; age and variety can affect cooking time.
- Cook the rice while the lentils simmer. Put the rinsed rice, 2¼ cups (530 ml) water, and ½ teaspoon salt in a separate saucepan. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 15 minutes without lifting the lid. Remove from the heat and let the covered rice stand for 5 minutes, then fluff with a fork. This rice cooks during the lentils’ simmer and resting time.
- Finish and serve. Once the lentils are tender, remove the bay leaf. Taste the stew and adjust the salt and pepper. Stir in a splash of hot water if you prefer it looser; lentils thicken as they sit. Spoon the rice into bowls, ladle the lentils alongside or over the top, and finish with cilantro and a squeeze of lime.
Tips
- Check the lentils before cooking. Brown and green lentils are the best fit here because they keep their shape in a stew. Red or yellow split lentils cook faster and break down into a softer, thicker texture, so they are not a direct swap; if using them, start checking much earlier and expect a more porridge-like result.
- Use broth thoughtfully. Low-sodium broth makes it easier to control seasoning, especially because aji amarillo pastes vary in saltiness. If your broth is already salty, begin with less added salt and correct it at the end. Water works too, though the finished stew will taste a little less savory.
- Keep the simmer gentle. A hard boil can make the outside of lentils split before the centers become tender, and liquid evaporates faster. Look for small, steady bubbles and stir occasionally. Add hot water a little at a time if the lentils need longer but the pot is getting dry.
- Substitute for aji amarillo carefully. Aji amarillo paste has a distinctive fruity flavor as well as moderate heat. If you cannot find it, use 1 tablespoon (15 g) finely minced yellow or orange bell pepper with a small pinch of cayenne. The stew will still be flavorful, but less fruity and less recognizably Peruvian in character.
Serving Suggestions
Serve the lentils with a mound of white rice so it can absorb the savory cooking liquid. A lime wedge at the table is especially useful: a little acidity brightens the earthy lentils and brings the aji amarillo forward. Chopped cilantro adds a fresh finish, but you can leave it off or offer it separately for diners who prefer a milder garnish.
For a fuller table, add a simple tomato-and-onion salad, sliced avocado, or steamed greens. These sides provide fresh or creamy contrast without competing with the seasoned stew. A fried egg is another familiar-feeling topping in many home-style meals; cook egg dishes to 160°F (71°C), the USDA FSIS safe minimum internal temperature. Keep the lentils and rice warm while preparing any last-minute toppings, and serve the stew in shallow bowls for easy mixing.
Variations
Add potato: For a heartier, more substantial stew, peel and dice 1 medium potato (about 200 g) into small cubes. Add it with the lentils and check that both the potato and lentils are tender before serving. Small pieces are important because large chunks may take longer than the lentils and can leave you with an unevenly cooked pot.
Make it vegetarian or vegan: The recipe is vegetarian when made with vegetable broth and vegan as written with that broth. Chicken broth is an easy alternative if you do not need a meat-free dish, but its flavor will be more rounded and less purely vegetable-forward. Either way, use low-sodium broth if you want close control over the final seasoning.
Adjust the heat: Aji amarillo varies by brand and batch. Start with 2 teaspoons (10 g) if you are cautious about spice, then add a little more after tasting the cooked base if you want a stronger chile flavor. For more heat, add a pinch of cayenne; for a milder pot, reduce the paste and rely on lime and cilantro for brightness.
Change the texture: For a thicker, more spoonable stew, mash a small scoop of cooked lentils against the side of the pot and stir them back in. For a brothier result, add hot water or broth in ¼-cup (60 ml) increments. Make these adjustments near the end, when you can judge the lentils’ tenderness and the consistency of the sauce together.
Storage and Reheating
Refrigerate leftover lentils and rice within 2 hours of cooking, ideally in separate shallow, airtight containers so they cool promptly. Both keep for 3–4 days in the refrigerator. The lentils will thicken as they chill, so loosen them with a splash of water or broth when reheating. Store the lime and fresh cilantro separately and add them just before serving.
Reheat only the portion you plan to eat, stirring the lentils often over medium-low heat until steaming hot throughout. Add liquid gradually to restore a soft, spoonable consistency. Reheat rice with a small splash of water and keep it covered so it does not dry out; stir partway through. For food safety, leftovers should reach 165°F (74°C) when reheated, checked with a food thermometer. If using a microwave, cover the dish, stir midway through heating, and check the temperature in more than one spot.
For longer storage, freeze the lentils in meal-sized portions for up to 3 months for best quality. Thaw them in the refrigerator overnight or reheat from frozen over low heat with a little water, stirring as they soften. Rice can also be frozen, though its texture may be slightly softer after thawing. Do not leave cooked lentils or rice at room temperature for extended storage.
Frequently Asked Questions
Do I need to soak the lentils first?
No. Brown and green lentils cook in the broth without soaking, which keeps the preparation straightforward. Rinsing and checking them for small debris is still worthwhile. If you soak them anyway, they will cook faster, so begin checking for tenderness well before the stated simmer time and use less liquid if needed.
Can I use canned lentils?
Yes, but the method changes because canned lentils are already cooked. Make the onion, carrot, garlic, chile, and tomato base as directed, then add drained and rinsed canned lentils with only about 1 cup (240 ml) broth. Simmer gently for 8–10 minutes, just long enough to heat them and bring the flavors together. The result is quicker and may be softer than a stew made with dried lentils.
Where can I find aji amarillo paste?
Look for it in Latin American grocery stores or in the international section of some supermarkets. It is often sold in jars or tubes. If you cannot find it, use the bell pepper and cayenne substitute in the tips section, understanding that it provides color and some heat but not the same fruity chile flavor.
How do I know when the lentils are done?
Taste a few from different parts of the pot. They should be tender all the way through but not falling apart, with no hard or chalky center. If they need more time, keep the pot at a gentle simmer and check every 3 minutes. Add a little hot water if the liquid is running low before the lentils soften.
Can I make the stew ahead?
Yes. The lentils can be cooked a day or two in advance and refrigerated; their flavor settles as they rest, and the texture becomes thicker. Reheat them gently with a little water or broth, then adjust salt, pepper, and lime. Rice is best cooked close to serving, though it can also be prepared ahead and refrigerated promptly with the stew.
Is this dish spicy?
It is usually gently warm rather than intensely hot, but the heat depends on the aji amarillo paste. Reduce the amount for a milder stew, or add a pinch of cayenne if you want more heat. Serving lime wedges lets everyone adjust the brightness at the table without changing the spice level of the whole pot.
Related
- Juicy Peruvian Chicken Pollo Recipe
- Peruvian Roast Chicken with Green Aji Sauce
- Peruvian Ceviche Recipe with Lime, Ají, and Sweet Potato
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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