Peruvian Rice And Lentils Tacu Tacu

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Versions of this casual dish are found throughout peru, often crowned with a steak and a fried egg. Cooks flip the mixture of beans and rice frequently while it fries so that the exterior develops a crisp, browned crust. from gourmet magazine.

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Steps

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Bring lentils , 5 cups water , and 1 / 2 teaspoon salt to a boil in a heavy medium saucepan , then simmer , uncovered , until lentils are just tender , 12 to 25 minutes.

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Drain , then transfer to a large bowl.

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Meanwhile , cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat , stirring , 1 minute.

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Add rice and cook , stirring , 1 minute.

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Add remaining 2 1 / 4 cups water and 1 teaspoon salt and bring to a boil , then cook , covered , over low heat 20 minutes.

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Remove from heat and let stand , covered , 10 minutes.

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Stir rice from top to bottom with a rubber spatula , then stir into lentils.

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While rice stands , sautonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden , 3 to 5 minutes.

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Stir in chile paste and cook , stirring , 1 minute.

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Stir onion mixture into rice mixture.

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Heat remaining 1 / 4 cup oil in skillet over medium heat until hot.

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Add rice mixture an.

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Ingredients

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dried brown lentils, water, garlic, vegetable oil, long-grain white rice, red onion, aji yellow paste