Moro de Lentejas is a creamy fusion of perfectly cooked rice and lentils mixed with not one, but two kinds of cheese! This one-pot dish combines sautéed aromatics, tender lentils, and fluffy rice with melted cheese and cream - a cherished recipe that showcases the comforting, rich flavors of Guayaquil, Ecuador.
Moro takes different forms throughout the region of Latin America. While many know it as moros y cristianos in Cuba or moro de habichuelas negras in the Dominican Republic - where black beans are slowly cooked with rice until the grains take on a deep, rich color - Ecuador's version is a bit different!
This Ecuadorian moro de lentejas recipe swaps the black beans for tender lentils and has the addition of cheese and cream, creating a luxuriously creamy texture. The texture is soft with a savory flavor that is seriously satisfying. You can find these cheesy rice and lentils all over the city of Guayaquil. Typically it is served with a side of meat along with some form of plantain!
Jump to:
Ingredients
You just need a handful of ingredients to make this Ecuadorian moro de lentejas recipe. Here's what you'll need:
For the Lentils
- White Onion: For an aromatic, savory flavor.
- Green Bell Pepper: Adds a fresh, slightly earthy note that's characteristic of Ecuadorian cooking.
- Garlic: Fresh garlic is best!
- Cumin: For a bold flavor.
- Lentils: Choose brown or green lentils for this dish. They hold their shape well while becoming tender and creamy when cooked.
- Water: To cook the lentils!
- Cilantro: I add whole cilantro sprigs to infuse the lentil mixture with an herbaceous flavor.
- Salt: Add to taste!
For the Rice
- White Rice: Use a long grain white rice here. Be sure to rinse it before cooking!
- Water: To cook the rice!
- Salt: I like to add a little salt to my rice for added flavor.
To Assemble
- Queso Fresco: This is a fresh, crumbly cheese that adds authentic Latin American flavor and a slight saltiness. It softens but doesn't completely melt!
- Mozzarella Cheese: This is where that melty cheese comes in. I like to use freshly grated, but you can use pre-grated mozzarella cheese, too.
- Heavy Cream: For an extra creamy texture!
- Cilantro: Garnish with freshly chopped cilantro, if desired.
See recipe card for quantities.
How to Make Ecuadorian Rice & Lentils
- Make the Refrito: First, start the lentils. In a sauce pan, heat 1 teaspoon of oil over medium heat. Add in the white onion, green bell pepper, and garlic. Sauté for a few minutes until softened. Remove ½ of the mixture and reserve for later in a small bowl.
- Add Lentils & Simmer: Rinse the dried lentils and add them to the sauce pan. Add 1 ½ cups of water, a few sprigs of cilantro about about ½ teaspoon of salt. Bring the water to a boil, and then leave the heat on medium and cover the saucepan with a lid. Cook the lentils until tender, about 30 minutes, but this will depend on the kind of lentils you use and how long they have been in the pantry. Remove the cilantro sprigs.
- Make the Rice: Cook the rice according to package instructions. Be sure to rinse the rice first, so that it isn't too starchy and sticky once you mix everything together.
- Add Remaining Refrito: Once the lentils and rice are almost ready, heat a large skillet over medium heat. Add in the reserved onion/pepper/garlic (refrito) mixture from the first step.
- Combine with Remaining Ingredients: Then, add in the cooked lentils, cooked rice, shredded queso fresco, shredded mozzarella cheese and heavy cream. Stir everything together well.
- Serve & Enjoy: Garnish with freshly chopped cilantro and serve with your choice of protein like chicken or carne asada. Enjoy!
Hint: Refrito, also known as sofrito, is the aromatic combination of onion, green pepper, and garlic (and sometimes tomato) used to build flavor in many Latin American recipes!
Tips for Success
- Don't skip rinsing both the rice and lentils! This removes excess starch from the rice to ensure the perfect texture. For the lentils, it just makes sure that there is no dirt on them!
- Cook the lentils until they're tender but still hold their shape - overcooked lentils can turn mushy.
- Don't forget to reserve half the sautéed vegetables at the beginning - this double addition of aromatics creates layers of flavor!
- Stir gently when combining all ingredients to avoid breaking up the rice and lentils.
How to Serve Moro de Lentejas
Serve moro de lentejas hot, garnished with fresh cilantro. While it's hearty enough to be a main dish, it traditionally accompanies proteins like:
- Grilled Chicken or Cast Iron Chicken
- Carne Asada
- Pan-seared Fish
- Fried Sweet Plantains
- Patacones
- Freshly Sliced Avocado
Storage
Store any leftover Ecuadorian moro de lentejas in an airtight container in the fridge for up to 3 days! Gently reheat on the stove or in the microwave until heated through.
Frequently Asked Questions
Brown or green lentils work best here. Red lentils will become too soft and lose their shape.
Yes! If using pre-cooked or canned lentils, add them to the sautéed onion, green pepper and garlic mixture to start building flavor. Then, follow the recipe as normal!
More Recipes to Try
- Camarones al Ajillo
- Carrot & Lentil Soup
- Ecuadorian Menestra de Frejol
- Seco de Pollo
- Colombian Empanadas
Moro de Lentejas Recipe
Ingredients
For the Lentils
- 1 teaspoon oil with a dash of achiote powder if you have it
- 1 white onion diced, or ½ onion if it's large
- ½ green bell pepper diced
- 3 cloves of garlic minced
- 1 teaspoon ground cumin
- ½ cup lentils dried
- 1 ½ cups water
- a few sprigs of fresh cilantro or about ½ teaspoon of dried cilantro
- ½ teaspoon salt
For the Rice
- 1 cup long grain white rice
- 2 cups water
- ½ tsp salt
For the Moro de Lentejas
- salt & pepper to taste
- 1 cup queso fresco shredded
- ½ cup mozzarella cheese shredded
- ¼ cup heavy cream
Instructions
- First, start the lentils. In a sauce pan, heat 1 teaspoon of oil over medium heat. Add in the white onion, green bell pepper, and garlic. Sauté for a few minutes until softened. Remove ½ of the mixture and reserve for later in a small bowl.
- Rinse the dried lentils and add them to the sauce pan. Add 1 ½ cups of water, a few sprigs of cilantro about about ½ teaspoon of salt. Bring the water to a boil, and then leave the heat on medium and cover the saucepan with a lid. Cook the lentils until tender, about 30 minutes, but this will depend on the kind of lentils you use and how long they have been in the pantry. Remove the cilantro sprigs.
- Cook the rice according to package instructions. Be sure to rinse the rice first, so that it isn't too starchy and sticky once you mix everything together.
- Once the lentils and rice are almost ready, heat a large skillet over medium heat. Add in the reserved onion/pepper/garlic mixture from the first step.
- Then, add in the cooked lentils, cooked rice, shredded queso fresco, shredded mozzarella cheese and heavy cream. Stir everything together well.
- Garnish with freshly chopped cilantro and serve with your choice of protein like chicken or carne asada. Enjoy!
Leave a Reply