Recipe by Sharon123
A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy!
Top Review by windhorse23
Five stars, for sure. I loved this. The blend of flavors (garlic, lime, onion, etc.) was wonderful. I used dried, crushed red pepper, only about a half teaspoon, and that was perfect. The lentils took a little longer to cook than 20 minutes. I served it over white rice. Lovely recipe.
- 1 teaspoon smoked dried hot pepper, ground (chipotles for a very spicy meal, or Chile Ancho for a milder aji)
- 1 large onion, chopped finely
- 2 medium tomatoes, chopped
- 4 large garlic cloves, finely chopped (divided)
- 1⁄2 bunch Italian parsley, finely chopped
- 1 cup dried lentils
- olive oil
- salt, pepper
- 1 medium tomatoes, julienned
- 1⁄2 sweet onion, sliced thin
- 1⁄4 cup fresh flat leaf parsley, finely chopped
- 1 lime, juice of
Directions See How It's Made
- Sarsa (salsa):.
- Mix ingredients, and set aside, The longer it sits, the more the lime juice infuses everything with flavor.
- To cook the lentils:.
- Put in a saucepan, cover with water. Add salt, 1/2 garlic clove and oil. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until the lentils are tender. Drain and remove the garlic. Set aside.
- While the lentils are cooking, heat the olive oil in a large saucepan.
- Fry the garlic and the parsley on medium heat until the garlic is golden. Add the chopped onion until the onions become shiny (this means they're cooked but not yet golden).
- Add the ground hot pepper and a splash of water. Let it cook for 1 minute. Keep stirring. Add the chopped tomatoes, 1/4 cup of water, salt and pepper.
- Cover and cook for 25 minutes at low-medium heat.
- Add lentils and mix with sauce.
- Simmer for 5-10 minutes.
- Serve with white or brown rice and top with 1-2 spoons of sarsa(salsa).