Aji-Lime Celeriac and Green Lentils Tomato Bean Braise
Peruvian-inspired · tomato_bean_braise · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 44
- Total minutes
- 59
Ingredients (10)
- 440 g celeriac, peeled; cut into 1 cm cubes
- 320 g cooked green lentils, drained and rinsed
- 22 ml olive oil
- 20 g aji amarillo paste, check packaged ingredients
- 9 g garlic, minced
- 25 ml lime juice
- 12 g fresh coriander, chopped
- 3 g salt, adjust after tasting
- 400 g chopped tomatoes, unsweetened canned tomatoes
- 140 ml water
Equipment
- deep frying pan
- spoon
Method
1. Prepare
Prepare the celeriac as listed and drain the cooked green lentils. Measure the seasonings.
Guide timing: 12 minutes
2. Cook the base
Warm the olive oil in a saucepan over medium heat. Add the aji amarillo paste and garlic and cook gently for about 2 minutes, stirring often. Lower the heat if anything starts to catch.
Guide timing: 4 minutes
3. Simmer
Add the celeriac, chopped tomatoes and water. Bring to a gentle simmer, partly cover and cook for 30 minutes, stirring occasionally, until tender. Add a spoonful of water if the sauce dries out.
Guide timing: 35 minutes
4. Add the pulses
Add the cooked green lentils and simmer for 5 minutes, stirring gently, until piping hot.
Guide timing: 5 minutes
5. Finish and serve
Remove from the heat. Stir in the lime juice, fresh coriander and salt, taste, and serve hot.
Guide timing: 3 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.