Peruvian Rice and Lentils (Tacu Tacu)

Ingredients

• 1 tablespoon ají mirasol paste (sometimes labeled "crema")
• 7 ounces brown lentils dried
• 2 teaspoons garlic divided finely chopped
• 1 small onion red finely chopped
• 6 tablespoons vegetable oil divided
• 7.3 cups water divided
• 1 cup rice long-grain white

Equipment

• bowl
• frying pan
• sauce pan
• spatula

Directions

1. Bring lentils, 5 cups water, and 1/2 teaspoon 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).
2. Drain, then transfer to a large bowl.
3. Meanwhile, cook 1 teaspoon garlic in 1tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute.
4. Add rice and cook, stirring, 1 minute.
5. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes.
6. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.
7. 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 chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.
8. Heat remaining 1/4 cup oil in skillet over medium heat until hot.
9. 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).
10. Concha y Toro Terrunyo
11. Casablanca Valley Sauvignon Blanc '07
12. Rice and lentils can be made (but not fried) 1 day ahead and chilled.