Arroz con menestra or lentil stew with rice (from Laylita.com/recipes/)
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
3 tbs canola oil1 red onion, diced1 bell pepper, diced3 tomatoes, diced6 garlic cloves, minced2 tsp cumin3 tsp salt1 tsp achiote4 tbs chopped cilantro7 cups of water1 lb lentils
1. Heat the canola oil on medium heat in a large sauce pan.
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, 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.
Number of Servings: 6
Recipe submitted by SparkPeople user STULINO.
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, 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.
Number of Servings: 6
Recipe submitted by SparkPeople user STULINO.
Nutritional Info Amount Per Serving
- Calories: 179.4
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,290.2 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 7.5 g
- Protein: 8.0 g
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