Lentil Potaje
A canarian traditional, perfect for a warm evening conversation over food.
INGREDIENTS
200 gr of dry lentils
Plenty of water to soak the lentils
1 big onion
3-4 big potatoes
1 small cauliflower head (or 2 cups of florets)
3 medium carrots
2 tbsp Olive oil
About a liter of vegetable broth
1 tsp of cumin
1 tsp of smoked paprika
Salt and pepper to taste
PREPARATION
Step 1. Prep your ingredients
Soak the lentils in plenty of water for about 12 hours. Cut the cauliflower and carrots into small pieces. Peel and cut the potatoes into bite-sized chunks.
Step 2. Sauté the aromatics
Heat the olive oil in a large pot. Add the onions and sauté until they are nice and soft. Add the cauliflower and carrots with a bit of the broth. Cook this mixture for about 5 minutes.
Step 3. Bring to a boil
Add the rest of the broth and the potatoes, and bring the whole thing to a boil. Boil for about 15 minutes, then turn the heat down.
Step 4. Add the star
Drain and rinse the lentils and add them to the potaje. Add the cumin, smoked paprika, and your salt and pepper to taste. Continue to cook on low heat until the lentils are tender—this will take between 15 to 30 minutes, depending on the type of lentils, so taste as you go!
Step 5. The secret weapon
Your potaje is ready, but it will be even better if you let it cool down and reheat it later (like 8 to 12 hours, or the day after). Seriously, the flavors need time to get to know each other!