Colombian Hogao Lentil Arepas

Ingredients

• 1 1/2 cups cooked lentils
• 1 1/2 cups precooked cornmeal (masarepa)
• 1 1/2 cups warm water
• 3 tbsp neutral oil, divided
• 6 scallions, thinly sliced
• 1/2 yellow onion, finely diced
• 3 garlic cloves, minced
• 4 ripe tomatoes, finely diced
• 1/2 tsp ground cumin
• 1 avocado, sliced
• 1 lime, cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Make the hogao first, since it needs time. Heat 2 tablespoons of the oil in a wide pan over medium-low heat and cook the onion and scallions with a pinch of salt for 10 minutes, until completely soft.
2. Add the garlic and cumin for 30 seconds, then the tomatoes, and cook over low heat for 20 to 25 minutes, stirring occasionally.
3. Cook the hogao until it is thick, dark, and the oil separates and pools at the edges of the pan. Hurried over high heat it stays sharp and watery; this slow reduction is the whole sauce.
4. Meanwhile mix the masarepa with the warm water and 1 teaspoon salt, knead for 2 minutes until smooth, and rest for 5 minutes.
5. Divide into four and pat each into a disc about 1/2 inch thick, smoothing cracked edges with a wet finger.
6. Heat a dry griddle or heavy skillet over medium heat with a brush of the remaining oil. Cook the arepas for 6 to 7 minutes per side, until a firm golden crust forms and they sound hollow when tapped.
7. Warm the lentils through in a little of the hogao and season them well.
8. Top each hot arepa with the lentils, a generous spoonful of hogao, the avocado, and the fresh herbs, and serve with lime wedges.

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.