Menestra
Prep time: 15 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 45 mins
Ingredients
  • 1 cup whole lentils, rinsed and soaked overnight in water
  • 1 tbsp olive oil
  • 1 cup chopped onions
  • ½ green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 1 tsp cumin
  • ½ tsp oregano
  • ¼ tsp crushed red peppers
  • 2 tomatoes, chopped (or 1 can diced tomatoes)
  • 1 packet Sazon Goya with Azafran (if you can't find this, sub. with the following: 1 tsp cumin, 1 tsp ground pepper corns, 1 tsp garlic powder, 1 tsp culantro, 1 tsp oregano, 1 tsp paprika, ½ tsp salt)
  • 2 tbsp chopped cilantro
  • 3 cups water
Instructions
  1. Heat the olive oil over medium heat in a skillet, then add onions, bell pepper and garlic. Sauté for 5 minutes, until onions are translucent.
  2. Add the lentils, water, cumin, oregano, crushed red peppers and bay leaf.
  3. Bring to a boil, then turn to low heat and simmer for 1 hour, 10 minutes.
  4. Add the tomatoes, Sazon Goya (or substituted spices) and salt, and continue to simmer for 20 minutes.
  5. Add the cilantro and serve warm.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/menestra/