Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas)

It’s time for this month’s Eat the World and we’re heading to the warmer climate of Ecuador! As I frequently do at this time of year, I take the opportunity to try a vegetarian meal from our Eat the World countries since it is Lent and my family abstains from meat on Fridays.

Today’s recipe can actually be served with or without meat. Traditionally, this lentil stew is served with grilled steak (hello, that would be delicious), but the blog I found the recipe on suggested egg as a more frugal topping, so that was what I tried!

While my kids we’re exactly jumping for joy about this one (“I knew it! Lentils are beans! *sigh*) they did eat their serving (then went back for more rice). Hubs and I quite enjoyed our portion and happily ate the leftovers over the next couple days!

Check out all the wonderful Ecuadorian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Amy’s Cooking Adventures: Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas)
Magical Ingredients: Tortillas de Verde
A Day in the Life on the Farm: Fritada de Chancho
Sneha’s Recipe: Come y Bebe (Ecuadorian Fruit Salad)
Pandemonium Noshery: Fritada - Ecuadorian Pork
Kitchen Frau: Pescado Encocado (Fish in Coconut Sauce)
Sugarlovespices: Ecuadorian beef skewers & potato pancakes

Ecuadorian Lentil Stew with Rice (Arroz con Menestra de Lentejas)

Adapted Slightly from Laylita’s Recipes

Lentil Stew

1 tablespoon extra virgin olive oil

1 onion, diced

1 bell pepper (I used orange), diced

3 roma tomatoes, diced

6 cloves garlic, minced

2 teaspoon ground cumin

1 packet Sazón Goya Coriander & Achiote

2 quarts water

1 pound lentils

Salt & pepper, to taste

Rice

2 tablespoons butter

2 tablespoons white onion, chopped

1 clove garlic, minced

2 cups medium grain white rice

2 ½ cups water

1 teaspoon salt

To serve

Fried egg

Avocado

Heat the oil in a soup pot over medium heat. Add the onions, peppers, tomatoes, and garlic. Cook until softened, 5-7 minutes.

Stir in the lentils, cumin, Sazón Goya, salt and pepper. Cook for a minute, then add the water and bring to a boil. Reduce heat to a simmer and continue cooking until the lentils are tender, approximately 25 minutes.

Meanwhile, make the rice. Melt the butter in a medium saucepan over medium heat. Add the onion and garlic and cook until tender, about 3 minutes. Stir in the rice and cook for another minute. Add the water and salt and bring to a boil. Cover and reduce the heat to medium-low. Cook for 20 minutes or until all the water is absorbed and rice is tender.

To serve, spoon the lentil stew into bowls. Top with fried egg, rice, and avocado slices.

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