Homemade Lentils with Creole Dressing and Fried Egg

75 min
This is a classic Peruvian stew, comforting and very nutritious. It consists of lentils cooked slowly until they reach a soft and creamy texture. The secret of its deep flavor lies in a well-crafted Creole dressing, with onion, garlic, yellow pepper and spices such as cumin and oregano, enriched with the umami flavor of dried mushrooms. It is complemented by pieces of yellow potato that melt in the stew and fresh spinach that is added at the end for a touch of color and nutrients. Traditionally, it is served with white rice and topped with a fried egg, whose liquid yolk is mixed with the stew creating a perfect combination.

INGREDIENTES

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8
Porciones

HERRAMIENTAS

  • + Large pot or cauldron type.
  • + Cutting board and knife.
  • + Wooden spoon.
  • + Frying pan for eggs.

INSTRUCCIONES

Step 1:

Prepare the Lentils. Pick and wash the lentils thoroughly under running water. It's not strictly necessary to soak them, but if you do it for 1-2 hours, you'll speed up cooking.

Step 2:

Make the dressing. In a large pot over medium heat, heat a good stream of oil. Saute the onion and garlic until the onion is translucent. Season with salt, pepper and cumin.

Step 3:

Concentrate the Flavor. Add the oregano, bay leaves and dried mushrooms to the pot. Stir and cook for an additional minute to release their scent. Add the yellow pepper paste and sauté for about 4-5 minutes, stirring constantly. This step is key to developing flavor.

Step 4:

Integrate the Lentils. Add the washed and drained lentils to the pot. With the wooden spoon, mix them well with the dressing for a couple of minutes.

Step 5:

Cooking. Pour the broth (chicken or vegetable) into the pot until the lentils are generously covered. Bring to a boil, then lower the heat, cover the pot and let them simmer.

Step 6:

Add the Potatoes and Vegetables. After about 20 minutes of cooking, add the yellow potato cubes to the pot. If you see that the stew is getting too dry, add a little more hot water or broth. Cook for an additional 20-25 minutes, or until lentils and potatoes are completely soft.

Step 7:

The Green Touch. In the last 5 minutes of cooking, add fresh spinach and chopped parsley. Stir until the spinach has wilted. Taste and adjust the salt and pepper.

Step 8:

Serve. Remove bay leaves and mushrooms (if desired). Serve the lentils hot with a serving of white rice and a fried egg on top.

TIPS

  • + The Umami Secret: Dried mushrooms are my trick for giving an incredible depth of flavor to the stew. They provide a smoky and “grimy” touch that makes it irresistible.
  • + Vegetarian/Vegan Version: This recipe is easily adaptable. Just use vegetable stock instead of chicken stock and, for a vegan version, omit the fried egg when serving.
  • + Creaminess: If you like thicker and creamier lentils, you can remove a ladle from the stew, blend it and return it to the pot.
  • + The Famous Monday: In Peru, it is a tradition to eat lentils on Mondays to attract prosperity and good fortune in the week ahead. So you know!