Easy Ecuadorian Lentils Recipe
Hearty, comforting, and rich with flavor, Ecuadorian Lentils are a pantry-friendly dish you’ll want on repeat. Known as menestra de lentejas in Ecuador, this simple lentil stew is a staple side dish served with rice, plantains, and protein!
Servings: 6 servings
Calories: 240kcal
Ingredients
- 1 teaspoon oil
- 1 red onion diced
- ½ green bell pepper diced
- 1 tomato diced
- 3-4 garlic cloves minced
- 1 teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- salt to taste
- 1 tablespoon tomato paste
- 1 ½ cup dried lentils rinsed, use green or brown lentils
- 5 cups water or chicken broth depending on how saucy you want it, you can add more water later as they cook if you need.
- 2 teaspoon chicken bouillon if using water
- a few springs of fresh cilantro
- 1 green plantain or potato, optional
Instructions
- In a large pot, heat the oil over medium heat. Add the diced red onion, green bell pepper, and tomato. Sauté for a few minutes, until the vegetables begin to soften, then stir in the minced garlic and cook for another 2–3 minutes.
- Add the cumin, paprika, oregano, salt, and tomato paste, stirring well to coat the vegetables in the spices. Pour in the rinsed lentils and water, then add the chicken bouillon. Bring the mixture to a boil.
- Once boiling add the fresh cilantro springs and reduce the heat medium low. Let the lentils simmer for about 30 minutes, or until tender. Cooking time may vary depending on the type of lentils used and how long they’ve been stored.
- If you’d like to add plantain or potato, do so about 10 minutes before the lentils are done. For plantain, peel and halve it—grate one half using the fine side of a cheese grater and stir it into the pot. This will thicken the mixture and add a lovely flavor. Dice the other half into small chunks and add it in for some bite. If using potato instead, simply peel it and dice it into small pieces and simmer until tender.
- Serve with rice, fried plantains, and a side of protein like fish, fried shrimp, or cast iron chicken breast!
Notes
Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezer: Ecuadorian lentils freeze really well! After cooling, place in a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop or in the microwave, adding a splash of water if needed.