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Arroz Con Menestra Y Carne

Heat the oil on medium heat in a large sauce pan or cooking pot. Add the onion, bell pepper, tomato, garlic, cumin, salt, achiote and 2 tablespoons of the cilantro to make a refrito for the stew. Cook, stirring occasionally, until all the ingredients have softened, about 5 minutes. Add the water and increase heat to bring water to boil. Add the lentils and reduce the heat to medium low, cover part. . .

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Servings: 4

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

2 - 3 tbs oil

1 red onion, diced

1 bell pepper, diced

3 tomatoes, diced

6 garlic cloves, minced

2 tsp cumin

1 tsp achiote powder or ground achiote

4 tbs chopped cilantro

7 ~ cups of water

1 lb lentils, rinsed

salt to taste

green or ripe plantain-optional (see notes at the end)

Preparation

1Heat the oil on medium heat in a large sauce pan or cooking pot.

2Add the onion, bell pepper, tomato, garlic, cumin, salt, achiote and 2 tablespoons of the cilantro to make a refrito for the stew.

3Cook, stirring occasionally, until all the ingredients have softened, about 5 minutes.

4Add the water and increase heat to bring water to boil.

5Add the lentils and reduce the heat to medium low, cover partially and cook until the lentils are tender. Taste and add salt if needed, stir in the remaining 2 tbs of cilantro, and remove from the heat.

Additional Notes

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.

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