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Ají De Lentejas (Bolivian Spicy Lentil Stew)

A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy!

5.0 · 3 reviewsRecipe card by Sharon123Editorial by recipesvibrant · Updated October 13, 2026
LentilOnionsBeansVegetableSouth AmericanVegan
Ají De Lentejas (Bolivian Spicy Lentil Stew)

Total time

55 min

Servings

4

Calories

217.3

Category

Stew

Experience the vibrant flavors of Bolivia with this vegan Ají de Lentejas. This hearty, protein-packed lentil stew is infused with traditional spices and the signature warmth of ají peppers, making it the perfect comforting meal for busy weeknights. Ready in under an hour, this plant-based twist on a South American classic is as nutritious as it is delicious.

Ingredients

Makes 4 servings

  • 1 onion
  • 1 tomatoes
  • 2 garlic cloves
  • 4 Italian parsley
  • 1/2 dried lentils
  • 1 olive oil
  • 1 salt
  • 1/2 water
  • 1/4 tomatoes
  • 1 sweet onion
  • flat leaf parsley
  • lime, juice of
  • salt

Method

  1. Sarsa (salsa):

  2. Mix ingredients, and set aside, The longer it sits, the more the lime juice infuses everything with flavor.

  3. To cook the lentils:

  4. Put in a saucepan, cover with water. Add salt, 1/2 garlic clove and oil. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until the lentils are tender. Drain and remove the garlic. Set aside.

  5. While the lentils are cooking, heat the olive oil in a large saucepan.

  6. Fry the garlic and the parsley on medium heat until the garlic is golden. Add the chopped onion until the onions become shiny (this means they're cooked but not yet golden).

  7. Add the ground hot pepper and a splash of water. Let it cook for 1 minute. Keep stirring. Add the chopped tomatoes, 1/4 cup of water, salt and pepper.

  8. Cover and cook for 25 minutes at low-medium heat.

  9. Add lentils and mix with sauce.

  10. Simmer for 5-10 minutes.

  11. Serve with white or brown rice and top with 1-2 spoons of sarsa(salsa).

Cook's notes

  • For a deeper flavor, sauté the onions and aromatics (ahogado) until they are translucent and slightly caramelized before adding the lentils.
  • If you can't find ají paste, a mix of smoked paprika and a pinch of cayenne pepper can mimic the smoky, spicy profile.
  • Serve with a side of fluffy white rice or boiled potatoes to soak up the flavorful broth.

Easy swaps

  • Use brown or green lentils as they hold their shape better than red lentils during the stewing process.
  • Replace vegetable broth with water and a tablespoon of soy sauce for an extra savory depth.
  • If you prefer a milder stew, reduce the amount of ají paste or remove the seeds from the peppers before blending.

Frequently asked

What is the main ingredient in Bolivian Ají?

The main ingredient is 'ají', a type of chili pepper native to the Andes, which provides a distinct smoky and spicy flavor profile to the dish.

Is this lentil stew gluten-free?

Yes, this recipe is naturally gluten-free, provided you ensure your vegetable broth is certified gluten-free.

Can I make this recipe in a pressure cooker?

Absolutely! You can reduce the cooking time significantly by using a pressure cooker, typically cooking the lentils for about 10-12 minutes under high pressure.

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