3 cups lentils
6 cups of water (enough to cover lentils once in the pot)
1 tbsp oil
1 small onion, finely chopped
2 tbsp cilantro, finely chopped
3 tbsp parsley, finely chopped (use 1 tbsp for decoration)
1 fresh yellow ají, seeded and deveined, finely chopped
2 loins of pork, cut in medium size pieces
1 onion, chopped
4 garlic cloves, peeled and crushed
5 tsp Maca powder
Place lentils in a large pot, add water (enough to cover lentils), salt and bring to a boil. Lower the heat and let it simmer and stir from time to time until lentils are soft.
Heat oil in a skillet saute garlic, onion and aji. Add the meat, season it with salt and pepper and fry it until meat is tender. Stir in the lentils. Add parsley and cilantro. Cook and stir for a few minutes, until very hot, (add a little water or beef stock if it gets too dry). Before removing it from the heat, stir in the Maca powder dissolved in a small amount of water.
Serve with white rice, sprinkle with parsley to decorate.