Menestra de Lentejas (Ecuadorian Lentils and Rice)

Method

1. 01

   Heat the vegetable oil in a saucepan over medium heat. Cook the onion, bell pepper, garlic, cumin, and ground annatto for 5 minutes until the onion is soft; add the tomato and cook for 5 minutes until pulpy.

2. 02

   Stir in the lentils, grated plantain, 3 1/4 cups water, 3/4 tsp salt, and black pepper. Bring to a simmer, cover loosely, and cook over low heat for 35 minutes until the lentils are tender, stirring occasionally.

3. 03

   Meanwhile, combine the rice, remaining 1 3/4 cups water, and remaining salt in another saucepan. Bring to a boil, cover, and cook over low heat for 18 minutes until the liquid is absorbed.

4. 04

   Rest the rice off the heat for 10 minutes, then fluff. Stir cilantro into the lentils and spoon the thick stew over the rice.

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.