Peruvian Rice and Lentils (Tacu Tacu)

Ingredients for Peruvian Rice and Lentils (Tacu Tacu)

• 240ml dried brown lentils (200g)

• 1750ml water, divided

• 2 teaspoons finely chopped garlic, divided

• 90ml vegetable oil, divided

• 240ml long-grain white rice

• 1 small red onion, finely chopped

• 1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

Bring lentils, 1200ml water, and 1/2 teaspoons 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.

Meanwhile, cook 1 teaspoon garlic in 1 tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 550ml 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.

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 chilli paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.

Heat remaining 60ml 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).

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