Recipe: Bolivian ají de lentejas!

This dish could be “picante” “hot”, but it does not need to be, but it tastes better, if you eat “picante”. What makes hot, is the “Ají amarillo” which means “yellow chili”. This chili is used very often in Bolivian and Peruvian cuisine, so it is good to have. In Germany I could not find it, I went to the market and asked the gentleman if he could order that, but he was unable to and ordering that online was too expensive, so if you cannot find yellow chili, you can use the regular red chili and mix with “turmeric” to make it yellow. “Turmeric” will add a flavour. If you can find “Bijol”, that would be the best choice to color your dishes yellow, without altering the taste.
For this dish Ají de lentejas, you will need the green lentils, not the red ones. Green lentils are high in iron, so if you need to get your energy, then lentils are an option.
My kids loved this, they even repeated and this was pretty hot.
½ cup green lentils (soaked in water overnight or at least six hours)
100g beef meat (not ground, for stir fry)
1 slice bacon (to give an extra flavor)
½ white onion
2 tamatoes
1,5 cup vegetable stock or more
1 garlic, chopped
salt, pepper
1 TBSP ají amarillo
1 bay leaf
1. brown bacon, not crispy.
2. add onions, garlic, tomatoes, mix, then add lentils, mix again.
3. add meat, cook, then add vegetable stock.
4. add ají amarillo, salt, pepper and cook all for about 20 minutes.
Buen provecho!

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