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Peruvian Rice and Lentils (Tacu Tacu)

Peruvian Rice and Lentils (Tacu Tacu)

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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Tacu Tacu is a beloved Peruvian classic that transforms simple store-cupboard staples into a deeply satisfying, textured meal. This vegan dish traditionally uses a blend of seasoned rice and legumes, which are pan-fried together to create a wonderful contrast between the soft interior and a golden, crispy crust. The addition of ají amarillo paste provides a gentle, fruity heat that is characteristic of Andean cuisine, elevating the earthy brown lentils and fluffy long-grain rice with a vibrant, sunshine-yellow hue.

Warm and comforting, this recipe makes for a nutritious midweek dinner or a versatile side dish. While it is naturally plant-based and high in protein, it is substantial enough to be served as a main course, perhaps garnished with fresh coriander or served alongside a crisp salad. For the best results, ensure your frying pan is sufficiently hot to achieve those signature crunchy bits that make this Peruvian staple so irresistible.

Ingredients for Peruvian Rice and Lentils (Tacu Tacu)

240ml dried brown lentils (200g)
1750ml water, divided
2 teaspoons finely chopped garlic, divided
90ml di olio vegetale, diviso
240ml long-grain white rice
1 piccola cipolla rossa, finemente tritata
1 cucchiaio di pasta di ají amarillo o ají mirasol in bottiglia (a volte etichettata come "crema")

How to make Peruvian Rice and Lentils (Tacu Tacu)

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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Avvertenza

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