Ecuadorian · serves 6 · about 60 minutes
Guayaquil's daily anchor: lentils stewed thick with the garlicky refrito base, served beside rice and something seared. On this coast, the bean of the house is the lentil.
Ingredients
- 1 lb Iberia Lentils Beans 12 oz
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 red onion, diced
- 1 green bell pepper, diced
- 4 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 tsp ground cumin
- 2 ripe tomatoes, chopped
- 6 cups water
- to taste salt, cilantro
Method
- Build the refrito: warm the oil and cook the onion, pepper, and garlic with the Sazon and cumin until soft and fragrant, 6-8 minutes.
- Add the tomato and cook until it melts into the base.
- Add the rinsed lentils and water. Boil, then simmer partly covered 35-40 minutes, until tender and the broth thickens.
- Mash a ladleful against the pot wall and stir back in — that's the velvet.
- Season, finish with cilantro, and serve next to white rice — with carne asada or a fried egg to complete the Guayaquil plate.