Savory Lentils from Panama

"Lentils are a comfort food in Panama, and now one of my favorites. They are healthy and delicious and this is the best recipe I have tried."
 
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photo by ladypit photo by ladypit
photo by ladypit
Ready In:
1hr 15mins
Ingredients:
8
Serves:
6

ingredients

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directions

  • Wash lentils thoroughly.
  • Put them in saucepan and cover with water, add butter or oil.
  • Cover and bring to a natural simmer over low heat.
  • *Note-this takes a little while but prevents lentils from breaking.
  • Once at a low boil, you may need to tilt the lid slightly to release steam and prevent overboil.
  • Add onions, peppers, and garlic and continue to simmer for about 45 mins or until lentils are soft.
  • Drain lentils in a strainer with a measuring cup beneath to catch the excess liquid.
  • Pour off all but 1 cup of the liquid (keeping the last cup gives the best texture) and return to the pan with boullion cubes, until dissolved.
  • Return lentils to pan and cook 15 mins more, adding salt& pepper.

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Reviews

  1. I am from Panama! Since my family doesn't live in Panama or in a large latino community, we rely on GOYA food brand. The spices and seasonings are the closet we can get to authentic latino flavor. For lentils add Goya Adobo seasoning, tomato paste, and/or recaito(green) even sazon paquetes/packets of achiote for color or w/o achiote for no yellow/orange color. I'm telling you, this will remove the bland and add the flavor you want.
     
  2. Very easy to make. Very good flavour. Lentils can be boring and bland, but this simple recipe is so good. Be careful not to add too much salt with the stock cubes as they are salty already. I also tried it with carrots replacing the peppers and it had a similar sweetness. Great as an accompaniment with fish - I had swordfish loins and a small salad garnish. Great!
     
  3. We thought this was ok, but found it to be a tremendous amount of work. After over an hour the lentils had still not come to a boil so we cranked them up and decided that we didn't care if they split. This had ok flavor, but was sort of bland. We ate it with flat bread.
     
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Tweaks

  1. I used the base recipe and after reading the other review I decided to add 4 tablespoons of my own green seasoning (a blend of cilantro, thyme, basil, rosemary, onion, garlic, celery leaves, habanero) and 2 tablespoons tomato paste then seasoned with Maggi cube and adobo session at the end. Also, I sautéed vegetables prior to simmering and added more water along the way. Simple, delish hearty dish.
     

RECIPE SUBMITTED BY

Hello! I was born in the US but travel back and forth from Panama with my new husband :) I come from a family of great cooks so my love for food goes way back. Being newly married I feel as though I have a lot to learn about ccooking for my family, but I really love making people oooo and aahhh with wonderful food. I am enjoying learning Panamaian cooking techiniques and adapting with what I know to create tastes that are all my own. Since being a member of Zaar I have found friendly advice and great people with amazing recipes, it truely feels like a family - I love it! Rachel Ray's 30 min. meals - has been a life saver for me! Also, for beginner cooks, Dad's Own Cookbook is wonderful too! I hope someday to open a restaurant here in Panama.
 
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