An everyday Peruvian lentil stew, thick and comforting. Lentils cook with potato and a mild criollo sofrito until creamy while still holding their shape: inexpensive, generous, and made to accompany a proper home-cooked lunch.
Check and rinse the lentils in a colander. Peel the potato and cut it into roughly 2 cm cubes; finely chop the onion and tomato. Having everything ready from the start lets the sofrito cook evenly without rushing.
Heat the oil in a pot over medium heat and cook the onion for 4 to 5 minutes, until
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Add the lentils and water, bring to a boil, then reduce to medium-low heat. Cook partially covered for 18 minutes; add the potato and salt, then continue for 10 to 12 minutes, until the lentils are soft but still recognizable and a knife slides easily through the potato. Mash a few potato cubes against the side of the pot and stir for 1 to 2 minutes, until the stew becomes creamy and thick while still remaining juicy. Serve hot. And that's it! If the lentils cling to the spoon without becoming pasty or soupy, they came out exactly right. 🧡
