Colombian Lentils

Colombian Lentils

37 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  caro0888

“This is a great starter. You can make it with a bit more water and you get somewhat of a soup, or let it cook and eat it with a plate of rice.”

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Adjust Servings

Original recipe yields 3 servings


  1. Combine the lentils, water, tomato, onion, cumin, salt, and vegetable oil in a pot over medium heat; bring to a boil. Cook and stir at a boil until the lentils are soft, about 30 minutes. Add the potatoes and cook until the potatoes are tender, about 15 minutes more.

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Reviews (37)

Rate This Recipe


Great side dish! I only wish I would have doubled the recipe so I could have leftovers. Thanks for the recipe!



I had to add more liquid as it cooked and I added chicken broth instead of water. My Colombian boyfriend said it was like his mother's. :)



Love this dish! the cumin makes it great. I also added 2 teaspoons of red pepper flakes, 3 cloves of garlic and a stalk of celery. Instead of regular tomatoes, I added cherry tomatoes. Red potatoes in the skin give this dish a little bit more bite. Really enjoyed this dish a lot!

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Amount Per Serving (3 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 5.3 g
  • 8%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 789 mg
  • 32%

Based on a 2,000 calorie diet



previous recipe:

Adas Polow (Persian Rice and Lentils)


next recipe:

Easy Lentils Side Dish