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PdfEcuadorian Lentil Stew {menestra De Lentejas}
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 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.
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.