Menestra de Lentejas (Peruvian Lentil Stew with Rice)
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Ingredients
- 300 g dried brown lentils
- 2 carrots, diced
- 1 red pepper, diced
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes
- 800 ml vegetable stock
- 300 g long grain white rice
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 623 kcal
- Protein
- 26.3 g
- Carbohydrate
- 108.7 g
- of which sugars
- 9.7 g
- Fat
- 5.5 g
- of which saturates
- 1 g
- Fibre
- 12.2 g
- Salt
- 1.57 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice according to the pack instructions.
- 2
Heat the olive oil in a large pan and cook the onion, garlic and red pepper for 6 minutes until softened.
- 3
Add the tomatoes and cook for 3 minutes, then stir in the lentils and carrots.
- 4
Pour in the vegetable stock, bring to a simmer, cover and cook for 25-30 minutes, until the lentils are tender and the stew has thickened.
- 5
Serve the lentils alongside the rice.
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