Colombian Lentils
Colombian Lentils are a hearty and comforting vegetable-based stew.Tender lentils are cooked with potatoes, carrots, tomatoes, onions, and garlic.Cumin and cilantro provide characteristic Colombian-inspired flavor.The lentils naturally thicken the broth as they simmer.Serve them with white rice, avocado, or fried plantains for a complete meal.This economical recipe is perfect for family dinners and meal preparation.
Ingredients
For the Lentils
- 2 cups dried brown or green lentils
- 8 cups water or vegetable broth
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, finely chopped
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and cut into cubes
- 1 red bell pepper, finely diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
For the Colombian-Style Sofrito
- 1 tablespoon oil
- ½ onion, finely chopped
- 1 tomato, finely chopped
- 1 garlic clove, minced
- 2 tablespoons chopped fresh cilantro
For Serving
- Cooked white rice
- Fresh avocado
- Fried or baked plantains
- Fresh cilantro
- Lemon or lime wedges
Instructions
Sort the Lentils
- Spread the dried lentils on a plate or tray.Remove any small stones or damaged lentils.Rinse them thoroughly under cool running water.
Soaking Is Optional
- Unlike many dried beans, lentils generally do not require soaking.If you want to shorten the cooking time, you can soak them for approximately 1–2 hours, then drain.
Make the Sofrito
- Heat the oil in a large pot over medium heat.Add the onion and bell pepper.Cook for approximately 5 minutes, stirring occasionally
Add Garlic and Tomato
- Add the minced garlic and chopped tomatoes.Cook for another 3–4 minutes until the tomatoes begin to soften.
Add the Lentils
- Add the rinsed lentils to the pot.Stir well so they become coated with the flavorful vegetable mixture.
Add the Liquid
- Pour in the water or vegetable broth.Bring the mixture to a gentle boil.
Add the Potatoes and Carrots
- Add the diced potatoes and carrots.Continue cooking for approximately 15–20 minutes, or until the lentils and vegetables are tender.
Add Salt
- Add salt toward the end of cooking and adjust according to taste.
Serve
- Spoon the hot lentils into bowls.Garnish with fresh cilantro.Serve with steamed white rice, avocado, and plantains for a traditional-style Colombian meal.
Notes
- Lentils: Brown or green lentils work particularly well.
- Soaking: Soaking is optional because lentils cook relatively quickly.
- Sofrito: Cooking the onion, tomato, garlic, and pepper first builds the flavor foundation.
- Potatoes: Add them later so they don't become overly soft.
- Broth: Vegetable broth gives the dish additional depth.
- Texture: The lentils should be tender with a thick, spoonable broth.
- Cilantro: Fresh cilantro provides a bright finishing flavor.
- Variations: Colombian households may add sausage, pork, plantain, or other vegetables.