Ecuadorian lentil stew {Menestra de lentejas}
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 to 8 people
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Course
Side Dish, Main Course
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Cuisine
South American, Ecuadorian
Ecuadorian lentil stew {Menestra de lentejas}
Description
This stew begins by sautéing diced onion, bell pepper, tomato, minced garlic, cumin, achiote, salt, and part of the cilantro to form a richly flavored refrito base. Adding water and rinsed lentils, the mixture simmers gently until the lentils are soft and the flavors meld. The aromatic herbs and spices give depth to the lentils, balancing earthiness with subtle warmth from cumin and achiote.
Optional plantain additions vary the stew's texture and sweetness. Grated green plantain stirred in toward the end thickens the menestra and lends a faint plantain flavor. Alternatively, sliced ripe plantains cook into the stew providing occasional sweet bites. Traditionally, the lentil stew is served with side dishes such as Ecuadorian style rice, grilled or fried beef, fried plantains (ripe or patacones), fresh onion, curtido, and tomato slices, completing a hearty and culturally authentic meal.
A quick refrito can be prepared separately for extra flavor depth by sautéing half an onion with crushed garlic and diced tomatoes, then stirring it into the finished stew. Adjust seasonings to taste and serve hot, providing a near balanced protein and carbohydrate meal that highlights Ecuadorian cooking traditions.
Ingredients
- 2-3 tbs neutral cooking oil generic cooking oil
- 1 red onion diced
- 1 bell pepper diced
- 3 tomato diced
- 6 garlic minced, cloves
- 2 tsp cumin
- 1 tsp achiote or ground achiote
- 4 tbs cilantro chopped
- water approximately 7 cups
- 1 lb lentils rinsed
- salt to taste
- plantain see notes at the end, green or ripe, optional
Side dishes:
- rice Ecuadorian style
- carne asada
- plantains fried, ripe
- green plantain fried (patacones
- tomato
- onion
- curtido
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 more flavor, make a separate refrito by sautéing onion, garlic, tomatoes, and ground spices before adding to the lentils.
- Add grated green plantain during the last 15-20 minutes of cooking to thicken the stew and introduce a mild plantain flavor.
- Alternatively, add sweet plantain slices about 20-25 minutes before the stew finishes to cook them through and add sweetness.
- Serve with Ecuadorian-style cooked rice, carne asada or fried thin beef steaks, fried plantains (ripe or patacones), fresh onion, curtido, and tomato for a traditional meal.
User Reviews
Overall Rating
4.8
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