A thick, comforting Peruvian lentil stew built for everyday cooking. Ají panca gives the sofrito depth while potato adds body without overwhelming the lentils: inexpensive, generous, and full of the flavor of a proper home-cooked lunch.
Rinse the lentils in a colander. Finely chop the onion, garlic, and tomato; dice the carrot small and cut the potato into roughly 2 cm cubes. Have everything ready before heating the pot so the sofrito can cook without interruptions.
Heat the oil in a pot over medium heat and cook the
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Stir in the lentils and water, bring to a boil, then reduce to medium-low heat. Cook partially covered for 20 minutes; add the potato and salt, then continue for 12 to 15 minutes, until the lentils are soft and just beginning to split and the potato is tender when pierced. Mash a few spoonfuls of lentils against the side of the pot and stir them back in; cook for 2 more minutes, until the liquid is velvety and lightly coats the spoon. Serve hot. And that's it! If you still see distinct lentils inside a thick, juicy stew, it came out exactly right. 🧡
