Prep time: 15 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 45 mins
- 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
- 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.
- Add the lentils, water, cumin, oregano, crushed red peppers and bay leaf.
- Bring to a boil, then turn to low heat and simmer for 1 hour, 10 minutes.
- Add the tomatoes, Sazon Goya (or substituted spices) and salt, and continue to simmer for 20 minutes.
- Add the cilantro and serve warm.
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/menestra/
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