Lentejas Guisadas Andinas

Ingredients

• Dry Brown / Green Lentils

  250 g dry brown lentils

  $0.65

• Potatoes

  2 medium potatoes

  $0.39

• Butternut Squash

  200 g butternut squash

  $0.32

• Onions

  1 medium onion

  $0.22

• Garlic

  3 cloves garlic

  $0.08

• Carrots

  1 medium carrot

  $0.14

• Olive oil

  2 tbsp olive oil

  $0.20

• Cumin

  1 tsp ground cumin

  $0.06

• Salt

  1 tsp salt

  $0.01

Prices are estimates from our ingredient database and vary by market.

Preparation

1. 1

   Rinse the brown lentils thoroughly under running water and drain.

2. 2

   Peel and dice the potatoes, butternut squash, and carrot into bite-sized cubes.

3. 3

   Finely dice the onion and mince the garlic.

4. 4

   Heat olive oil in a deep pot over medium heat and sauté the onion, garlic, and carrot for 5 minutes until lightly golden.

5. 5

   Stir in the ground cumin, brown lentils, diced potatoes, and butternut squash.

6. 6

   Add 800 ml of water and the salt, bringing the mixture to a boil.

7. 7

   Lower the heat, cover with a lid, and simmer gently for 25 to 30 minutes until lentils and root vegetables are meltingly tender.