Peruvian Beluga Lentils with Beet Puree

ground cinnamon

ground nutmeg

ground cumin

ground black pepper

ground white pepper

dried oregano

olive oil

large white or yellow onion (diced (about 2 cups))

garlic (minced)

and 1/2 cups dried beluga lentils

and 1/2 cups low-sodium vegetable broth

plain, unsweetened non-dairy milk

aji amarillo paste ((plus more to taste))

Yukon gold potatoes (cut into 2-inch pieces (other types of potato, aside from Russet, also work))

red beets (cut into 2-inch pieces)

salt ((plus more to taste))

freshly-squeezed lime juice

olive oil

cooked brown rice or other grain of choice

vegetables of choice

chopped fresh scallions, cilantro or parsley