Aj De Lentejas Bolivian Spicy Lentil Stew

Warm, hearty, and packed with bold flavors, Aj de Lentejas, a traditional Bolivian spicy lentil stew, is a celebration of comfort food with a fiery twist. This protein-rich, plant-based dish combines tender lentils and a medley of fresh vegetables—like carrots, red bell peppers, and tomatoes—with rich spices like cumin, paprika, and the star ingredient, Bolivian ají amarillo paste, which lends its signature depth and gentle heat. Ready in under an hour, this vibrant stew is ideal for weeknight dinners, garnished with fresh cilantro and a zesty squeeze of lime. Whether paired with fluffy white rice or enjoyed on its own, this flavorful lentil stew is a must-try for lovers of international cuisine and one-pot meals.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup dry green or brown lentils
• 4 cups water
• 2 tablespoons vegetable oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 2 medium tomatoes, finely chopped (or 1 cup canned diced tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 tablespoon Bolivian ají amarillo paste (or substitute with mild chili paste)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro, for garnish
• 1 lime lime wedges, for serving

Directions

Step 1

Rinse the lentils thoroughly under cold water until the water runs clear.

Step 2

In a medium pot, combine the lentils and 4 cups of water. Bring to a boil, then reduce the heat, cover, and simmer for about 20 minutes or until the lentils are tender but not mushy. Drain any excess water and set aside.

Step 3

Heat the vegetable oil in a large pot or deep skillet over medium heat.

Step 4

Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.

Step 5

Stir in the minced garlic and cook for another minute until fragrant.

Step 6

Add the diced carrot and red bell pepper to the pot. Cook, stirring occasionally, for 5-7 minutes until the vegetables begin to soften.

Step 7

Mix in the chopped tomatoes, ground cumin, ground paprika, and ají amarillo paste. Cook for 5 minutes, stirring frequently, until the tomatoes break down into a sauce.

Step 8

Add the cooked lentils to the pot and stir to combine with the vegetable mixture.

Step 9

Season with salt and black pepper. Taste and adjust seasoning as needed.

Step 10

Reduce the heat to low and let the stew simmer for another 10-15 minutes, stirring occasionally, to allow the flavors to meld.

Step 11

Remove from heat and garnish with chopped fresh cilantro.

Step 12

Serve hot with lime wedges on the side for squeezing, and pair with white rice or crusty bread if desired.

Nutrition Facts

Serving size	1755 grams (1755.0g)

Amount per serving	% Daily Value*
Calories	642

Total Fat 28.90g	37%
Saturated Fat 4.20g	21%
Polyunsaturated Fat 16.80g
Cholesterol 0mg	0%
Sodium 2802mg	122%
Total Carbohydrate 80.20g	29%
Dietary Fiber 26.40g	94%
Total Sugars 23.00g
Protein 24.70g	49%

Vitamin D 0IU	0%
Calcium 228mg	18%
Iron 11mg	63%
Potassium 1932mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 14.5%

Carbs: 47.2%