Peruvian Lentil Stew

• 1 pound bag of brown or yellow lentils
• 1 onion chopped
• 1 package chicken bouillon (leave this out for a Vegetarian version)
• 2 tablespoons dried oregano
• 1 tablespoon cumin
• 6-8 cloves garlic, sliced
• 1 tablespoon peanut oil
• 1 tablespoon aji amarillo (Peruvian yellow pepper paste)
• 5 potatoes, peeled and cubed
• salt and pepper to taste
• chopped cilantro for garnish

1. Heat the oil in the bottom of the soup pot and toss in the sliced garlic and chopped onion, and cook until slightly softened, about 5 minutes, on medium heat.
2. Put the lentils in a colander and wash them well to remove any grit or sand. Pour them into the soup pot then add 3 quarts water, salt and pepper, cumin, oregano and chicken bouillon. Bring to a boil and cover the pot. Let it simmer on medium heat for 20 minutes.
3. Wash and peel the potatoes then cut into cubes and add them to the pot with the aji amarillo, Bring the pot back to a boil, then cover and turn down to medium again, cover and let cook for about 30 minutes. Serve with chopped cilantro and hot sauce on the side, and steamed white r ice.

brown, onion, chicken bouillon, oregano, cumin, garlic, peanut oil, aji amarillo, potatoes, salt, cilantro

Taken from food52.com/recipes/23765-peruvian-lentil-stew (may not work)