Arroz con menestra or lentil stew with rice (from Laylita.com/recipes/)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Arroz con menestra or lentil stew with rice (from Laylita.com/recipes/) calories by ingredient
Introduction
My husband fell in love with this dish on a recent mountain climbing trip to Ecuador. This recipe, from Laylita.com, is exactly the way he remembers it! My husband fell in love with this dish on a recent mountain climbing trip to Ecuador. This recipe, from Laylita.com, is exactly the way he remembers it!Number of Servings: 6
Ingredients
-
3 tbs canola oil
1 red onion, diced
1 bell pepper, diced
3 tomatoes, diced
6 garlic cloves, minced
2 tsp cumin
3 tsp salt
1 tsp achiote
4 tbs chopped cilantro
7 cups of water
1 lb lentils
Directions
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.