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.
Servings 6 to 8 people
Ingredients
- 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
Instructions
- Heat the oil on medium heat in a large sauce pan or cooking pot.
- Add the onion, bell pepper, tomato, garlic, cumin, salt, achiote and 2 tablespoons of the cilantro to make a refrito for the stew.
- Cook, stirring occasionally, until all the ingredients have softened, about 5 minutes.
- Add the water and increase heat to bring water to boil.
- 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.
- 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.
Notes
For an extra boost of flavor, prepare a quick refrito or sofrito by sauteeing about 1/2 onion with a few cloves of crushed garlic, a couple of diced tomatoes, and ground cumin/achiote powder/salt to taste until the ingredients are softened and you have a flavorful sauce. Stir in the sauce to the main menestra when the lentils are done cooking.
To add a green plantain, peel a green plantain and grate it using a fine grater, stir the grated plantain into the menestra during the last ~15-20 minutes of cooking, mix it well so that it integrates into the stew - you will notice how it thickens the dish and adds a slight plantain flavor.
To add a sweet plantain, peel and cut a plantain into 1/2 to 1 inch slices and add them to the menestra during the last 20-25 minutes of cooking, they should be fully cooked by the time the dish is ready.
To add a green plantain, peel a green plantain and grate it using a fine grater, stir the grated plantain into the menestra during the last ~15-20 minutes of cooking, mix it well so that it integrates into the stew - you will notice how it thickens the dish and adds a slight plantain flavor.
To add a sweet plantain, peel and cut a plantain into 1/2 to 1 inch slices and add them to the menestra during the last 20-25 minutes of cooking, they should be fully cooked by the time the dish is ready.