Bolivian Ají de Lentejas recipe: The Bolivian Ají de Lentejas recipe is a spicy lentil stew that really shows off the rich flavors of Bolivia and nearby regions like northern Chile. This dish blends lentils with a mix of vegetables and spices for a hearty, satisfying meal that’s both flavorful and packed with nutrition. It’s a classic reminder that you don’t need fancy ingredients to make something comforting and memorable.
We came across this recipe during our travels and cooking classes—honestly, it’s wild how each ingredient balances the spice and texture. Lentils, those smoky hot peppers, and fresh veggies are what give it that signature taste. Traditionally, folks serve Ají de Lentejas with rice or bread, making it a complete, filling dish that works for pretty much any day of the week.
Maybe you’re a lentil stew expert, or maybe spicy dishes are new territory for you—either way, this recipe makes it easy to get a taste of Bolivian cuisine. It’s super flexible, too. You can adjust the heat or toss in extra veggies depending on your mood or what’s in your fridge.
Bolivian Ají de Lentejas Recipe Key Takeways
- The recipe blends lentils and spices to create a spicy and filling stew.
- Simple ingredients and steps make it easy to prepare at home.
- The dish pairs well with rice or bread for a complete meal.
Bolivian Ají de Lentejas Recipe Ingredients
Servings: 8
Prep TIme: 1 Hour
Cooking Time: 20 Minutes
2 cups lentils, dried
1 onion, large diced
4 cloves garlic, minced
1 bell pepper, large diced (any color)
2 tomatoes, medium chopped
2 carrots, medium peeled and diced
2 celery stalks, diced
2 hot peppers, or 2 chipotle peppers (adjust for spice)
3 tablespoons olive oil or vegetable oil
6 cups vegetable broth, (or water)
2 teaspoons cumin, ground
1 teaspoon paprika, or chile ancho powder
1/4 tsp salt to taste
1/4 tsp black pepper, to taste
1/4 cup parsley, fresh flat-leaf or cilantro chopped (for garnish)
1 lime, cut into wedges (optional, for serving)
Bolivian Ají de Lentejas Recipe Cooking Instructions
Start by rinsing the lentils well under cold water—get rid of any dirt or weird bits. Soak them in water for about an hour. This step helps them cook faster and gives them a better texture.
Heat some vegetable oil in a big pot over medium heat. Toss in the chopped onions and minced garlic, and stir them around until the onions get soft and smell amazing.
Add the diced bell peppers, tomatoes, carrots, and celery. Give everything a good stir and let it cook for a few minutes until the veggies start to soften up.
Drain the soaked lentils and throw them into the pot. Mix everything together so the lentils get cozy with the veggies.
Sprinkle in the ground cumin, paprika, salt, and pepper. Stir well to coat everything with the spices.
Pour in the vegetable broth, making sure it covers all the ingredients. Crank up the heat to bring it to a boil, then drop it down to a simmer. Cover the pot and let it cook for about 45 minutes, or until the lentils are tender.
Dish up the hot Ají de Lentejas with rice or bread on the side. Garnish with fresh herbs like cilantro or parsley if you want to go the extra mile.
Got leftovers? Pop them in an airtight container in the fridge. They’ll keep for 3 to 4 days and reheat just fine on the stove or in the microwave.
Bolivian Ají de Lentejas Recipe
Ingredients
- 2 cups lentils dried
- 1 onion large diced
- 4 cloves garlic minced
- 1 bell pepper large diced (any color)
- 2 tomatoes medium chopped
- 2 carrots medium peeled and diced
- 2 celery stalks diced
- 2 hot peppers or 2 chipotle peppers (adjust for spice)
- 3 tablespoons olive oil or vegetable oil
- 6 cups vegetable broth (or water)
- 2 teaspoons cumin ground
- 1 teaspoon paprika or chile ancho powder
- 1/4 tsp salt to taste
- 1/4 tsp black pepper to taste
- 1/4 cup parsley fresh flat-leaf or cilantro chopped (for garnish)
- 1 lime cut into wedges (optional, for serving)
Instructions
- Start by rinsing the lentils well under cold water—get rid of any dirt or weird bits. Soak them in water for about an hour. This step helps them cook faster and gives them a better texture.
- Heat some vegetable oil in a big pot over medium heat. Toss in the chopped onions and minced garlic, and stir them around until the onions get soft and smell amazing.
- Add the diced bell peppers, tomatoes, carrots, and celery. Give everything a good stir and let it cook for a few minutes until the veggies start to soften up.
- Drain the soaked lentils and throw them into the pot. Mix everything together so the lentils get cozy with the veggies.
- Sprinkle in the ground cumin, paprika, salt, and pepper. Stir well to coat everything with the spices.
- Pour in the vegetable broth, making sure it covers all the ingredients. Crank up the heat to bring it to a boil, then drop it down to a simmer. Cover the pot and let it cook for about 45 minutes, or until the lentils are tender.
- Dish up the hot Ají de Lentejas with rice or bread on the side. Garnish with fresh herbs like cilantro or parsley if you want to go the extra mile.
- Got leftovers? Pop them in an airtight container in the fridge. They'll keep for 3 to 4 days and reheat just fine on the stove or in the microwave.
Nutrition
Cooking Tips
Soaking the lentils before cooking really helps soften them and cuts down on the cook time. We recommend at least an hour, but if you’re pressed for time, just rinse them well—just know you’ll need to simmer a little longer.
Once the stew starts simmering, keep the heat low. That way, the lentils hold their shape and the texture stays hearty. Give it a stir now and then so nothing sticks to the bottom.
If you want to mix things up, swap in garbanzo beans or fava beans for the lentils. The flavor and texture will change, but they cook similarly. Seitan works too if you’re after a plant-based protein hit.
We usually serve Ají de Lentejas with white rice—it mellows out the spices and makes the meal extra satisfying. Sometimes, we throw in crispy plantain chips for a crunchy side. Why not?
Adjust the spice to your liking. Use milder or hotter dried peppers, or ditch the seeds if you want less heat. Or just skip the hot pepper if you’re not into spicy food. A sprinkle of fresh herbs at the end adds a nice brightness.
We prefer using a wide, heavy-bottomed pot for even cooking. It helps all those flavors come together without burning or weird hot spots. And honestly, a wooden spoon is best for stirring—gentle on the lentils, no mashing.
Bolivian Ají de Lentejas Recipe Frequently Asked Questions
This dish uses lentils, fresh veggies, and a handful of spices. Cooking and prep times can vary, but soaking lentils ahead of time definitely helps. Substitutions are pretty common, especially for different diets. Store leftovers right and you’ll get a few more days out of your stew.
What ingredients are required for a traditional Bolivian Ají de Lentejas recipe?
You’ll need dried lentils, onion, garlic, bell pepper, tomatoes, carrots, and celery. For spices, grab cumin, paprika, and a smoked dried hot pepper or something similar. Use vegetable oil and vegetable broth as the base. Salt and pepper round things out.
How long does it typically take to prepare and cook a Bolivian Ají de Lentejas recipe?
Soak lentils for at least one hour. Cooking takes about 1 hour and 15 minutes. So, with everything, you’re looking at roughly 2 hours.
Are there any common substitutions for ingredients in a Bolivian Ají de Lentejas recipe?
Definitely. Swap lentils for garbanzo or fava beans if you feel like it. For heat, cayenne works if you don’t have smoked peppers. Veggies like zucchini or corn are good stand-ins too.
Can a Bolivian Ají de Lentejas recipe be made vegetarian or vegan?
It’s already vegetarian, and you can make it fully vegan by using vegetable broth. Olive or coconut oil can replace vegetable oil, no problem. Just double-check your spices and canned goods if you’re strict about vegan ingredients.
What are the steps involved in making the Ají sauce for the Bolivian Ají de Lentejas recipe?
Sauté onion and garlic in oil until translucent. Add diced bell pepper, tomatoes, carrots, and celery. Cook until the veggies soften, then add your spices before mixing in the lentils and broth to simmer.
How can my Bolivian Ají de Lentejas recipe be stored and how long will it keep?
Let the stew cool off a bit, then scoop it into an airtight container. I usually stash it in the fridge, where it holds up well for about 3 to 4 days. When you’re ready for more, just warm it back up on the stove or pop it in the microwave.