Lentejas (pronounced: lehn-teh-haz) are Colombian style lentils.
These lentils can be enjoyed alone, in a soup, or with rice. Typically, this dish is flavored with meat, but to keep it vegetarian – I added more veggies and seasonings!
Try this recipe for a comforting meal that is packed with veggies like carrot, tomato, spinach, and potato.
These Colombian style lentils are hearty, comforting, nutritious, and packed with plant protein!
You will need:
- ½ lb dried green lentils
- 2 cups veggie broth
- 2 cups water
- 1 cup of freshly chopped/pureed tomatoes
- 1 cup of spinach
- 3/4 cup of diced carrots
- 3/4 cup of finely diced potatoes
- ½ cup diced green onion
- ½ cup freshly diced cilantro
- ¼ cup packed with chopped white or red onion
- 2 bay leaves
- 2 tablespoon lemon juice
- 1 ½ tablespoon minced garlic
- 2 teaspoons olive oil
- 2 teaspoons of salt
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon cumin
- 1 teaspoon black pepper
Directions:
- Rinse the lentils and set aside.
- Add all of the ingredients, except for the lemon juice, spinach, and cilantro, to a pressure cooker. Pressure cook for 20 minutes.
- At the end of the 20 minutes, release the pressure and turn off immediately. Open the lid to remove the bay leaves. Add the lemon juice, spinach, and fresh cilantro. Stir. Season to taste.
- Enjoy with rice and avocado.
- Yields 6-8 servings
