Peruvian Lentil Stew Bowl (Lentejas) with Herbed Yogurt

About This Recipe

Lentejas, Peruvian-style lentil stew, is a beloved weeknight staple across Peru, usually served over white rice as a filling, budget-friendly meal. Lentils simmer with a base of onion, garlic, cumin and often a little tomato paste until they soften into a thick, hearty stew rather than staying separate and soupy, a texture closer to a Peruvian guiso than a broth-forward lentil soup. Yogurt isn't part of the traditional dish, so this bowl adds it honestly as a modern, cooling topping, blended here with cilantro and a little garlic for a green, herby sauce that plays off the earthiness of the lentils the way a squeeze of lime traditionally would at a Peruvian table. Served over rice, the way lentejas is eaten in most Peruvian households, this bowl turns a simple pantry stew into a full, satisfying meal that keeps well for lunches throughout the week.

Ingredients

Serves 4

• 1.5 cupsbrown lentils(rinsed)
• 4 cupswater or vegetable stock
• 2 tbspvegetable oil
• 1 mediumonion(finely chopped)
• 1 mediumcarrot(diced)
• 3 clovesgarlic(minced)
• 1 tspground cumin
• 2 tbsptomato paste
• 1 tspfine sea salt
• 2 cupscooked white rice(for serving)
• 0.5 cupplain yogurt
• 0.5 cupfresh cilantro
• 1 clovegarlic(for yogurt sauce)
• 1 tbsplime juice

Instructions

1. 1

   Build the base

   Heat oil in a pot over medium heat. Add onion and carrot, cooking 6-7 minutes until softened. Add garlic and cumin, cooking 1 minute until fragrant.

2. 2

   Add tomato paste

   Stir in tomato paste and cook 2 minutes until it darkens slightly and smells rich rather than raw.

3. 3

   Simmer the lentils

   Add lentils, water or stock and salt. Bring to a boil, then reduce to a simmer and cook, partially covered, 30-35 minutes until the lentils are tender and the stew has thickened.

   Check the lentils around the 25-minute mark; older lentils take longer, so don't rely on the timer alone.

4. 4

   Make the herbed yogurt

   Blend yogurt, cilantro, garlic and lime juice until smooth. Season with a pinch of salt.

5. 5

   Assemble the bowls

   Spoon rice into bowls, ladle the lentil stew over the top, and drizzle generously with the herbed yogurt.

Variations

• •

  Add a diced potato to the stew for extra heartiness, a common addition in Peruvian home versions.

• •

  Stir in a spoonful of aji amarillo paste for gentle heat and a more distinctly Peruvian flavor.

• •

  Serve with fried plantains on the side, a classic pairing with Peruvian lentil stew.

Storage

Refrigerate the stew up to 5 days; it thickens further when chilled, so thin with water when reheating. Store the yogurt sauce separately and make it fresh if possible, since it doesn't keep well more than a day or two.

Frequently Asked Questions