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COLOMBIAN STYLE LENTILS

The flavors of this dish make me feel close to home despite the distance.

Lentejas colombianas

Would you believe me if I told you that the first time I made lentils was in 2014 when I moved to Germany? It sounds hard to believe, but it's true! When I lived in Colombia, I never made lentils. I wasn’t a huge fan of cooking and thought they were complicated and time-consuming to make... How wrong I was!


In fact, here in Germany, I’ve discovered different types of lentils like black, Beluga, red, and more. But I still prefer the classic brown lentils we always cook in my home in Cali.


I call this recipe "Colombian lentils" because this is how I've known them my entire life. But I must admit that I have Colombian friends who make them differently: some add meat, onions, sausage, etc. You can even replace the potatoes with quinoa, which is SPECTACULAR, and it’s not always necessary to add garlic or bell peppers (I know, some people might say: WHAT?!).


Lentejas con quinoa

The fun part of cooking is creating the version you love most!


Ingredients:

(I usually make a generous amount so I have leftovers to freeze):


  • 1 ½ cups of lentils, well rinsed

  • 1 large potato (in Germany, I use the "mehligkochend" variety)

  • 3 green onions, finely chopped

  • 1 large carrot

  • 2 medium tomatoes, diced (you can also use canned blended tomatoes)

  • ½ red bell pepper, grated or finely chopped

  • 1 tsp of cumin (or to taste)

  • ½ tsp of turmeric (or to taste)

  • ½ tsp of salt (or to taste)

  • 1 garlic clove (optional)

  • Cilantro for garnish (optional)

  • 2 bay leaves for cooking the lentils

  • 3-5 sprigs of thyme (optional)


Instructions


If possible, soak the lentils for at least an hour in hot water. If you're short on time, just make sure to rinse them well. Some people soak them overnight to reduce cooking time.


  1. Make the sauce: Heat a little olive oil in a pan and sauté the green onions, tomatoes, garlic, and bell pepper. Add salt, cumin, and turmeric, and let the sauce simmer on medium heat for about 10 minutes. Cover the pan to allow the flavors to develop.

  2. In the pot: In a separate pot, bring hot water, the lentils, diced potatoes, carrots, thyme sprigs, and bay leaves to a boil. Cook everything on medium heat.

  3. Once the sauce is ready, add it to the pot with the lentils. Let it boil, then reduce the heat and simmer until the lentils, potatoes, and carrots are soft.

  4. Adjust the seasoning to taste. You can add more cumin or salt if needed. The goal is to make the dish taste just right for you.


To serve, ladle the lentils into deep bowls and garnish with fresh cilantro.


Notes:


  • If you want the lentils to be creamier, you can blend part of the lentils, potatoes, and sauce and then add it back to the pot.

  • If you're pressed for time, you can prepare the lentils in a pressure cooker. Cooking time would be around 10 to 15 minutes, depending on your cooker.

 

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