Peruvian Rice And Lentils (tacu Tacu)

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• 1 cup dried brown lentils (7 ounces)
• 7 1/4 cups water, divided
• 2 teaspoons finely chopped garlic, divided
• 6 tablespoons vegetable oil, divided
• 1 cup long-grain rice
• 1 small red onion, finely chopped
• 1 tablespoon aji yellow paste

Recipe

• 1 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 (depending on age of lentils). drain, then transfer to a large bowl.
• 2 meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. add rice and cook, stirring, 1 minute. add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. remove from heat and let stand, covered, 10 minutes. stir rice from top to bottom with a rubber spatula, then stir into lentils.
• 3 while rice stands, sautéonion 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. stir in chile paste and cook, stirring, 1 minute. stir onion mixture into rice mixture.
• 4 heat remaining 1/4 cup oil in skillet over medium heat until hot. add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).