Bolivian Aji de Lentejas with Quinoa

Ingredients

• 1 1/2 cups brown lentils
• 1 cup quinoa
• 12 oz potatoes, cut into 1-inch cubes
• 3 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp aji panca or mild red chili paste
• 1 1/2 tsp ground cumin
• 1 small red bell pepper, diced
• 3 cups vegetable broth
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Rinse the lentils and simmer them in 4 cups unsalted water for 20 minutes, until just tender but still whole, then drain. Salting them at the start keeps the skins tough.
2. Rinse the quinoa under cold running water for 30 seconds to remove its bitter coating, then simmer it in 2 cups salted water, covered, for 15 minutes and leave covered off the heat.
3. Heat the oil in a heavy pot over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, until soft and golden.
4. Add the garlic, cumin, and aji paste and cook for 2 minutes, stirring constantly, until the paste darkens and smells toasted rather than raw. This frying of the chili paste is where the sauce gets its depth.
5. Add the potato cubes and the broth, bring to a simmer, and cook for 15 minutes, until the potatoes are almost tender.
6. Add the drained lentils and simmer uncovered for 12 to 15 minutes more, until the potatoes are soft and the stew has thickened.
7. Crush a few potato cubes against the side of the pot; their starch thickens the sauce so it clings rather than pooling.
8. Stir in the vinegar, season with salt and pepper, and serve over the quinoa with the fresh herbs.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.