The lentil stew, a typical Ecuadorian dish, is cooked with onion, bell pepper, tomato, garlic, cumin, and cilantro. Perfect to enjoy with rice, grilled meat, and plantains. A delicious blend of flavors that showcases Ecuador's rich gastronomy. Bon appétit.
In a large pot, heat the oil over medium heat.
Add the onion, bell pepper, tomato, garlic, cumin, achiote, 2 tablespoons of chopped cilantro, and salt.
Cook for about 5 minutes until the ingredients soften, stirring occasionally.
Then add the water and raise the heat until it starts to boil.
Lentil Stew
Ingredients
3 tablespoons of Oil
1 Diced red onion
1 Diced green bell pepper
3 Diced tomatoes
6 Crushed garlic cloves
2 teaspoons of Ground cumin
1 teaspoon of Ground achiote
4 tablespoons of Finely chopped cilantro
7 cups of Water
½ kilogram of Washed lentils
1 pinch of Salt
Preparation
Step 1 : In a large pot, heat the oil over medium heat.
Step 2 : Add the onion, bell pepper, tomato, garlic, cumin, achiote, 2 tablespoons of chopped cilantro, and salt.
Step 3 : Cook for about 5 minutes until the ingredients soften, stirring occasionally.
Step 4 : Add the water and increase the heat until it starts to boil.
Step 5 : Add the lentils and reduce the heat.
Step 6 : Partially cover the pot and simmer over low heat for 1 hour or until the lentils are tender.
Step 7 : Mix the remaining cilantro with the stew and serve accompanied by rice, grilled or fried meat, plantains or fried ripe plantains, a small salad, or slices of avocado.
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