Ecuadorian Lentil Stew & Rice

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I first discovered this delightful dish when my Ecuadorian friend Maria made it for me one day. She called it a “poor man’s dish” because everything in it is relatively inexpensive and yet it is a substantial and nutritious dinner. I was hooked at the first bite! The stew was full of flavor and even the rice was incredibly tasty. The topping of a sunny side up egg brought the dish together even more. To make it a vegetarian option, you can certainly leave out the bacon and add vegetarian broth instead of water to give it more flavor.

This pauper’s dish is fit for a queen!

Ecuadorian Lentil Stew over Rice

Servings 2 people
Author Eat the Wind

Ingredients

  • 2 rashers bacon cut into small pieces (optional)
  • 1 cup red onion diced
  • 3 cloves garlic minced
  • 1 cup fresh tomatoes chopped
  • 1 cup dried brown lentils rinsed
  • 3 cups water
  • ½ teaspoon cumin
  • ½ teaspoon dried herbs de Provence
  • 1 teaspoon fresh cilantro chopped
  • ½ teaspoon cayenne pepper optional
  • Salt & pepper to taste

Ecuadorian Style Rice:

  • 1 Tablespoon canola oil
  • 1 garlic clove minced
  • 1 cup uncooked long grain rice rinsed
  • cup water
  • 1 teaspoon salt or to taste

Topping:

  • 2 eggs, fried sunny side up optional

Instructions

  • In a medium-sized pot over medium high heat, fry the bacon until crispy. Add the red onions, garlic and tomatoes, and fry until the onions and garlic are fragrant and soft.
  • Add the lentils, water, cumin, herbs de Provence, fresh cilantro, and salt and pepper. Bring it to a boil and then lower the heat. Cover and cook for around 30 to 45 minutes or until lentils are soft. For a spicy kick, add cayenne pepper to the stew.
  • In a smaller pot, heat up canola oil and fry the garlic until fragrant. Add the uncooked rice and stir until coated with oil. Add 1¼ cups of water and one teaspoon of salt to the pot. Bring to a boil over high heat. When the water has reduced to the level of the rice, lower the heat to a simmer and cover the pot with a lid. Simmer for 20 minutes.
  • For a more substantial dinner, add a sunny side up egg on top of each rice bowl.


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