Ecuadorian lentil stew {Menestra de lentejas}
Arroz con menestra de lentejas is a traditional Ecuadorian lentil stew simmered with onion, pepper, tomato, garlic, cumin, and cilantro. Menestra is usually served with rice and thin grilled steaks or carne asada.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2-3 tbs oil
- 1 red onion (diced)
- 1 bell pepper (diced)
- 3 tomatoes (diced)
- 6 garlic cloves (minced)
- 2 tsp cumin
- 1 tsp achiote powder or ground achiote
- 4 tbs chopped cilantro
- ~7 cups of water
- 1 lb lentils (rinsed)
- Salt to taste
- Green or ripe plantain - optional (see notes at the end)
- Ecuadorian style rice
- Carne asada
- Fried ripe plantains
- Patacones/fried green plantains
- Tomato and onion curtido
Instructions
- 1
Heat the oil on medium heat in a large sauce pan or cooking pot.
- 2
Add the onion, bell pepper, tomato, garlic, cumin, salt, achiote and 2 tablespoons of the cilantro to make a refrito for the stew.
- 3
Cook, stirring occasionally, until all the ingredients have softened, about 5 minutes.
- 4
Add the water and increase heat to bring water to boil.
- 5
Add the lentils and reduce the heat to medium low, cover partially and cook until the lentils are tender. Taste and add salt if needed, stir in the remaining 2 tbs of cilantro, and remove from the heat.
- 6
Serve with Ecuadorian style cooked rice, carne asada o carne frita (fried thin beef steaks), fried ripe plantains or fried green plantains, and a small salad or avocado slices.