Colombian Lentejas with Hogao over Rice

Why You’ll Love This Recipe

• Classic Colombian comfort: a cozy lentil stew built on a fragrant hogao (tomato–scallion–cumin sofrito).
• Weeknight-friendly: pantry staples, one pot, and simple steps.
• Flexible: delicious vegetarian, or add chorizo for a hearty boost.
• Balanced plate: saucy lentils over fluffy rice, finished with creamy avocado and fresh cilantro.

Grocery List

• Produce: Scallions, tomatoes, garlic, carrots, Yukon Gold potato, cilantro, avocados, limes
• Dairy: None required (optional: 1 tbsp butter for rice)
• Pantry: Dried lentils, long-grain white rice, neutral oil, chicken or vegetable broth, ground cumin, annatto or sweet paprika, bay leaf, kosher salt, black pepper

Full Ingredients

Hogao (Sofrito)

• 2 tbsp (30 ml) neutral oil (canola, sunflower, or light olive oil)
• 6 scallions, thinly sliced (white and green parts)
• 2 medium ripe tomatoes (about 300 g), small dice
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp annatto (achiote) or sweet paprika (optional, for color)
• 1 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Lentil Stew

• 1 1/2 cups (300 g) dried brown or green lentils, picked over and rinsed
• 6 cups (1.4 L) low-sodium chicken or vegetable broth (or water)
• 1 bay leaf
• 2 medium carrots (about 200 g), 1/2-inch dice
• 1 medium Yukon Gold potato (about 250 g), peeled and 1/2-inch dice
• 1/4 cup (10 g) chopped cilantro, stems and leaves
• Optional: 8 oz (225 g) Colombian chorizo, sliced into 1/4-inch coins
• Optional finish: 1–2 tsp fresh lime juice or white vinegar

Rice and Serving

• 2 cups (370 g) long-grain white rice, rinsed
• 3 1/2 cups (830 ml) water
• 1/2 tsp kosher salt
• 1 tbsp (14 g) butter or 1 tbsp (15 ml) oil (optional)
• 2 ripe avocados, sliced
• Lime wedges and extra cilantro, for serving

Step-by-Step Instructions

Step 1: Prep and Rinse

Pick over the lentils to remove any debris, then rinse under cold water until the water runs clear. Dice the tomatoes, carrots, and potato; slice the scallions and mince the garlic. Chop the cilantro, keeping some leaves for garnish.

Step 2: Cook the Rice

In a medium saucepan, combine rice, water, and salt (and butter or oil if using). Bring to a rolling boil over medium-high heat. Stir once, cover, then reduce to low and cook 15 minutes at a gentle simmer (around 190°F/88°C). Remove from heat and let steam, covered, 10 minutes. Fluff with a fork and keep warm.

Step 3: Brown the Chorizo (Optional)

In a large heavy pot (5–6 qt), cook the sliced chorizo over medium heat until browned and some fat renders, 5–6 minutes. For fresh chorizo, cook until no longer pink and at least 160°F/71°C inside. Transfer chorizo to a plate, leaving about 2 tablespoons of fat in the pot. If not using chorizo, add 2 tablespoons oil in the next step.

Step 4: Build the Hogao (Tomato–Scallion Sofrito)

Add oil if needed to make 2 tablespoons total fat. Add the scallions and cook over medium heat until softened and fragrant, 2–3 minutes. Stir in garlic; cook 30 seconds. Add tomatoes, cumin, annatto (if using), 1 teaspoon salt, and black pepper. Cook, stirring occasionally, until the mixture turns glossy and jammy and the tomatoes break down, 8–10 minutes. This is your flavor base.

Step 5: Simmer the Lentils

Add lentils, broth (or water), and bay leaf to the pot. Bring to a boil over medium-high, then immediately reduce to a gentle simmer at 185–195°F/85–90°C. Partially cover and cook for 15 minutes, stirring once or twice to prevent sticking.

Step 6: Add Vegetables (and Chorizo) and Finish

Stir in the carrots and potato. Return the browned chorizo to the pot if using. Continue simmering, partially covered, until lentils and vegetables are tender but not falling apart, 15–20 minutes more. If the stew looks too thick, add hot water 1/4 cup at a time to loosen; if too thin, simmer uncovered 5–10 minutes to reduce. Remove bay leaf. Stir in cilantro and 1–2 teaspoons lime juice or white vinegar. Taste and adjust salt and pepper.

Step 7: Serve Over Rice with Avocado

Ladle the stew into warm bowls over fluffy rice. Fan avocado slices on top and sprinkle with extra cilantro. Serve with lime wedges. Eat hot.

Pro Tips

• Let the hogao get jammy before adding liquid; this concentrates flavor and gives the stew its signature color and aroma.
• Use cilantro stems in the simmer (great flavor) and reserve tender leaves for finishing and garnish.
• Salt in layers: a little in the hogao, then adjust at the end after reduction.
• For creamier body, mash a few lentils against the pot in the last 5 minutes of cooking.
• If making ahead, add cilantro and lime right before serving to keep flavors bright.

Variations

• Vegetarian and smoky: Skip chorizo and add 1/2 tsp smoked paprika or a splash of liquid smoke to the hogao.
• Coastal vibe: Serve over coconut rice (arroz con coco) and add a few cilantro sprigs and lime zest at the end.
• Sweet-savory twist: Add 1 cup 1/2-inch diced ripe plantain (maduro) in the last 10 minutes for gentle sweetness.

Storage & Make-Ahead

Cool stew completely, then refrigerate in an airtight container for up to 4 days; it thickens as it chills—loosen with a splash of hot water when reheating. Freeze up to 3 months; thaw overnight in the fridge and reheat gently until steaming (at least 165°F/74°C). Cook rice fresh or refrigerate up to 4 days; reheat covered with a sprinkle of water. Slice avocados right before serving.

Nutrition (per serving)

Approximate, with rice and avocado, without chorizo: 620 kcal; 24 g protein; 88 g carbohydrates; 20 g fat; 20 g fiber; 820 mg sodium (varies with broth and added salt). With chorizo, add about 130 kcal and 7 g protein per serving.