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Sliced grilled steak served on a bed of white rice and lentils, garnished with chopped parsley and cilantro, with lime wedges on the side.
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Lentil Menestra y Carne

This lentil menestra y carne is a classic Ecuadorian comfort dish of creamy achiote-stewed lentils with green plantain, fluffy rice, and seared skirt steak. A complete plate in under an hour.
Author Rebecca Smith

Ingredients

For the lentil menestra

  • 1 liter water about 4 cups
  • 1/2 libra de lentejas about 1/2 pound brown or green lentils, picked over and rinsed
  • 1/4 cup de achiote oil
  • 5 dientes de ajo minced
  • 1/2 cebolla colorada red onion, finely diced
  • 1 pimiento verde green bell pepper, finely diced
  • Cilantro a good handful of leaves, chopped
  • Tallos de cilantro cilantro stems, finely chopped
  • Sal pimienta y comino to taste
  • 2 plátano verde peeled and diced small (for starch and body)

For the rice

  • 2 cups long-grain white rice rinsed
  • 2 1/2 cups water
  • 1 tablespoon neutral oil or a little achiote oil
  • Salt to taste

For the skirt steak

  • 1 1/2–2 pounds skirt steak
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 tablespoons achiote oil
  • Salt to taste

Instructions

Cook the rice

  • Heat the oil in a pot over medium heat, add the rinsed rice, and toast 1–2 minutes with a pinch of salt.
  • Add the water, bring to a boil, then reduce to low, cover, and cook about 15 minutes until tender.
  • Turn off the heat and let steam, covered, 5–10 minutes, then fluff.

Make the lentil menestra

  • In a separate pot, heat the achiote over medium heat. Add the red onion, bell pepper, garlic, cilantro stems, cumin, salt, and pepper; sauté until soft and fragrant.
  • Stir in the lentils (and diced green plantain if using) to coat with the refrito.
  • Add the liter of water, bring to a boil, then lower to a gentle simmer and cook until the lentils are tender and creamy, 30–40 minutes, adding a splash more water if needed.
  • Adjust salt, pepper, and cumin, then finish with chopped cilantro leaves stirred in off the heat.

Marinate and cook the skirt steak

  • Marinate the skirt steak with garlic, cumin, black pepper, and a little oil; let stand at least 20–30 minutes (or up to a few hours in the fridge).
  • Heat a large skillet or grill pan over medium-high until very hot.
  • Then sear 2–4 minutes per side, depending on thickness, until nicely browned and cooked to your preferred doneness.
  • Rest 5–10 minutes, then slice thinly against the grain.

Serve

  • Spoon a generous portion of rice onto each plate.
  • Add a ladle of lentil menestra over or beside the rice.
  • Top or flank with slices of skirt steak.
  • Garnish with extra cilantro and lime wedges if you like.