Valle-Style Lentils with Costeño Cheese

Ingredients

• 2 cup Dried lentils (Rinsed and checked to remove any impurities.)
• 6 cup Water (Add more if necessary during cooking.)
• 1 White onion (Finely chopped.)
• 2 Scallions (Chopped; reserve some for finishing.)
• 2 Red tomatoes (Diced into small cubes.)
• 3 Garlic (Finely chopped or crushed cloves.)
• 2 tbsp Vegetable oil (For preparing the sofrito.)
• 1 tsp Ground cumin
• 0.5 tsp Color or ground annatto (Optional, for color and flavor.)
• Salt (To taste; reduce the amount because Costeño cheese is salty.)
• 150 g Costeño cheese (Crumbled or cut into small cubes; add at the end.)
• 0.25 cup Fresh cilantro (Chopped, for serving.)

Steps

1. 1

   Rinse the lentils under running water and check that they contain no stones or impurities. Soaking them is not necessary.

2. 2

   Place the lentils in a large pot with the water. Bring to a boil over medium-high heat and, once they begin boiling, reduce the heat to medium-low.

3. 3

   Cook the lentils partially covered for 25 to 30 minutes, until tender but still holding their shape. Skim off any foam that appears on the surface.

4. 4

   While the lentils cook, heat the oil in a skillet over medium heat. Add the white onion and scallions, and sauté for 3 to 4 minutes, until translucent and fragrant.

5. 5

   Add the garlic and cook for 30 seconds, without letting it burn.

6. 6

   Add the tomato, cumin, and annatto. Cook the sofrito for 5 to 7 minutes, stirring occasionally, until the tomato breaks down and the mixture is thick and aromatic.

7. 7

   Add the sofrito to the pot of lentils and stir well to distribute it. Cook everything together for 10 more minutes, until the broth has body and the lentils are completely tender.

8. 8

   Taste and adjust the salt sparingly. The Costeño cheese will add more saltiness, so it is preferable for the lentils to be slightly under-salted at this point.

9. 9

   Add the crumbled or cubed Costeño cheese and cook over low heat for 2 to 3 minutes, just until heated through and partially incorporated without melting completely.

10. 10

    Serve the lentils hot and finish with fresh cilantro and a little chopped scallion. If they are too thick, stir in a splash of hot water before serving.

Notes

The publication only mentions Valle-style lentils with Costeño cheese and does not include visible quantities or instructions. The proportions and method were reconstructed as a general guide. Adjust the liquid according to the desired consistency and use less salt because of the Costeño cheese.

Nutrition per serving

• main course
• home cooking
• Colombian
• legumes
• gluten-free
• high-protein
• one-pot