Ecuadorian lentil stew {Menestra de lentejas}

Name: Ecuadorian lentil stew {Menestra de lentejas}
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 to 8 people
Ingredients: 2-3 tbs oil; 1 red onion; 1 bell pepper; 3 tomatoes; 6 garlic cloves; 2 tsp cumin; 1 tsp achiote powder or ground achiote; 4 tbs chopped cilantro; ~7 cups of water; 1 lb lentils; salt to taste; Green or ripe plantain - optional; Ecuadorian style rice; Carne Asada; Fried ripe plantains; Patacones/fried green plantains; Tomato and onion curtido

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 to 8 people
Course
Side Dish, Main Course
Cuisine
South American, Ecuadorian

Ecuadorian lentil stew {Menestra de lentejas}

Iris Warren

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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.

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Ingredients

Servings

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

Side dishes:

Ecuadorian style rice
Carne Asada
Fried ripe plantains
Patacones/fried green plantains
Tomato and onion curtido

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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.