Warm Lentil and Fresh Cheese Solterito with Roasted Ají Amarillo

Instructions

1. 1

   1. Place the dried lentils and water in a medium pot. Bring to a boil, reduce the heat, and cook for 22 to 25 minutes until the lentils are tender but still hold their shape. Drain if any liquid remains and keep warm.

2. 2

   2. While the lentils cook, boil the corn kernels in water for 5 to 6 minutes and the peeled broad beans for 3 to 4 minutes, until tender. Drain both and set aside.

3. 3

   3. Heat a skillet or griddle over medium-high heat. Roast the whole ají amarillo peppers for 6 to 8 minutes, turning them until the skin is lightly charred and the flesh is softened. Once slightly cooled, finely chop them.

4. 4

   4. In a large bowl, combine half of the red onion, the garlic, the chopped roasted ají amarillo, red wine vinegar, lime juice, olive oil, dried oregano, salt, and black pepper to make the dressing.

5. 5

   5. Add the warm lentils, corn kernels, broad beans, the remaining red onion, tomato, botija olives, fresh cilantro, and fresh mint to the bowl. Toss gently so the vegetables stay intact.

6. 6

   6. Fold in the cubed fresh cheese and mix carefully once more. Taste and adjust with more salt, black pepper, or lime juice if needed.

7. 7

   7. Serve the warm solterito immediately. For a more polished presentation, you may warm the plates in the oven at 200 °F / 95 °C for 3 to 4 minutes before serving.