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Peruvian Lentils with Beet Puree

Updated: Jun 7, 2018

Peruvian Lentils with Beet Puree

Straight from Yup... It's vegan! | Serves: 4 | Time: ~1 hr


Lentil Spice Blend (optional, I went for it)

1/8 tsp ground cinnamon

1/8 tsp ground nutmeg

1/2 tsp ground cumin

1/4 tsp ground black pepper

1/8 tsp ground white pepper

1/4 tsp dried oregano

#Peruvian Lentils

1 tbsp EVO

1 large white or yellow onion diced (about 2 cups)

3 cloves garlic minced

1 and 1/2 cups dried beluga #lentils

3 and 1/2 cups veggie broth

1/2 cup unsweetened almond milk

3 tbsp #AjiAmarillo paste

Beetroot Puree

8 oz Yukon gold potatoes cut into 2-inch pieces (I used sweet potatoes since I had them on hand)

24 oz red #beets cut into 2-inch pieces

3/4 tsp salt

2 tbsp freshly-squeezed lime juice

2 tbsp EVO

For serving (optional):

cooked brown rice or other grain of choice (I skipped)

vegetables of choice (I added spinach)

chopped fresh scallions, cilantro or parsley (I did scallions and cilantro)



In a large saucepan (cast iron is recommended if you have it), heat the olive oil over medium to medium-high heat. Add the diced onion and cook, stirring occasionally, until the onion is both softened and nicely browned, 5 to 7 minutes. (Add a little bit more olive oil if needed).

Add the garlic and cook for 60 seconds more. If using the spices, stir in all of them and cook for 30 seconds or until fragrant. Add the lentils and vegetable broth, bring to a boil, and then cover and reduce to a steady simmer.

Cook for 25 minutes, stirring occasionally, and then stir in the non-dairy milk. Continue to cook, partially covered, until lentils are very tender (10-20 more minutes). Stir occasionally and add more vegetable broth 1/4 cup at a time if beginning to dry out.

Stir in the aji amarillo paste. Season to taste with salt, pepper, and additional chili paste.

Beetroot Puree

Steam the beets and potatoes. If you have a pressure cooker such as an Instant Pot, add water, the steaming rack, and the beets and potatoes, and cook under high pressure for 15 minutes. Otherwise, set up your steamer and steam for 35 to 50 minutes, or until fork-tender. (I used the instant pot.)

Once cool enough to handle, remove the peels (they should come right off). Add to a blender or food processor along with the salt and lime juice. Slowly add the olive oil and blend until smooth. Taste for seasoning and set aside.

What I ate and drank today (4/24/2018)

96 oz of water

Leftover quinoa salad

Half peanut butter and basil sandwich

1 carrot with dip

1 piece of mozzarella cheese

Peruvian lentils with beetroot puree


~2 miles of walking

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