peruvian

Lentil Seco with Rice

This simmered dish pairs brown lentils, dry with white rice, cooked, cilantro and green peas. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

29 g Protein

105 g Carbohydrates

13 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

74g brown lentils, dry 260 kcal
129g white rice, cooked 168 kcal
37g cilantro 13 kcal
74g green peas (frozen) 60 kcal
65g yellow onion, diced 26 kcal
7g garlic, minced 10 kcal
11g aji amarillo paste 8 kcal
11g olive oil 97 kcal
1g ground cumin 4 kcal
480g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cilantrogreen peas (frozen)water
Blend cilantro with water until smooth to make a green puree. Set aside.
yellow oniongarlicolive oilsalt
Heat olive oil in a pot over medium. Saute onion and garlic with a pinch of salt until soft, 3 to 4 minutes.
brown lentilscilantroaji amarillo pasteground cuminwater
Stir in aji amarillo paste and cumin for 30 seconds, then add lentils, cilantro puree, and water.
brown lentilswater
Simmer partially covered until lentils are tender and saucy, 18 to 25 minutes; add a splash more water if needed.
white ricegreen peas (frozen)saltblack pepper
Stir in peas for the last 3 minutes. Season with salt and pepper and serve with warm rice.