Lentil stew

Lentil stew

Menestra

By
From
South American Grill
Serves
8
Photographer
Bonnie Savage

Menestra is a thick vegetarian stew from Ecuador. It is typically made from lentils, however beans or chickpeas can also be used. It is hearty and warming and makes a wonderful addition to a winter barbecue. It is traditionally served with grilled meats, rice and twice-fried plantain chips.

Ingredients

Quantity Ingredient
2 tablespoons vegetable oil
1 red onion, finely diced
3 garlic cloves, finely diced
1 teaspoon ground cumin
2 vine-ripened tomatoes, peeled, seeded and diced
1 small green capsicum, seeded and finely diced
2 cups brown lentils, rinsed
1 small handful coriander leaves, chopped

Method

  1. Heat the vegetable oil in a large heavy-based saucepan over low–medium heat. Add the onion and garlic and cook until softened. Add the cumin and cook until fragrant. Add the tomato and capsicum and cook for 3–4 minutes, or until softened.
  2. Add the lentils and 4 cups water to the pan and bring to the boil. Reduce the heat to low and simmer for 20 minutes, or until the lentils are tender and the water has reduced to make a thick stew. Season with sea salt and freshly ground black pepper.
  3. Transfer the stew to a serving bowl and sprinkle with the coriander. Serve hot.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again