Savory, earthy Peruvian lentils served with a gorgeous red beetroot and potato puree. A meal special enough for Valentine's Day but healthy enough for any day!
In a large saucepan (cast iron is recommended if you have it), heat the olive oil over medium to medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion is both softened and nicely browned, 5 to 7 minutes. (Add a little bit more olive oil if needed).
Add the garlic and cook for 60 seconds more. If using the spices, stir in all of them and cook for 30 seconds or until fragrant. Add the lentils and vegetable broth, bring to a boil, and then cover and reduce to a steady simmer.
Cook for 25 minutes, stirring occasionally, and then stir in the non-dairy milk. Continue to cook, partially covered, until lentils are very tender (10-20 more minutes). Stir occasionally and add more vegetable broth 1/4 cup at a time if beginning to dry out.
Stir in the aji amarillo paste. Season to taste with salt, pepper, and additional chili paste.
Steam the beets and potatoes. If you have a pressure cooker such as an Instant Pot, add water, the steaming rack, and the beets and potatoes, and cook under high pressure for 15 minutes. Otherwise, set up your steamer and steam for 35 to 50 minutes, or until fork-tender.
Once cool enough to handle, remove the peels (they should come right off). Add to a blender or food processor along with the salt and lime juice. Slowly add the olive oil and blend until smooth. Taste for seasoning and set aside.
Prepare a bowl with other serving accompaniments. Add about one-quarter of the lentils, about one-quarter of the puree, and any garnishes. Enjoy hot. Once cooled, leftovers can be stored in the refrigerator for up to a week or so.
SPICES: I tested this recipe with and without the ground spices and truly it does taste fantastic even with omitting all of them. So my recommendation is to use the ones you have on hand and not worry about the others.
AJI AMARILLO SUBSTITUTE: Aji amarillo is a wonderful, bright, fruity, spicy pepper. If you can find this ingredient I guarantee you'll love using it in various recipes. If not, substitute another chili paste or chili sauce (such as sriracha) of choice, starting with 1 and 1/2 tablespoons and increasing to taste.
Peruvian Beluga Lentils with Beet Puree originally printed from https://yupitsvegan.com/peruvian-lentils-beet-puree/ February 13, 2018