Moro de Lenteja: Rice with Lentils
What is one to do when they have a 4lb-bag of lentils? Feast, that’s what! I LOVE lentils! And I like a lot of things but I do not love a lot of things, so that says a lot! To me, moro de lentejas is one of those dishes that brings me straight back to my childhood. It’s essentially Ecuador’s version of rice and beans but better. That’s just my humble opinion haha! This dish is versatile and super easy to make. The base is what is commonly known as “sofrito”. Sofrito in our family is made up of bell peppers, onions, and tomatoes with just a bit of achiote. You can find achiote powder or make your own achiote oil with achiote seeds. I’m all about practicality, and even though sofrito takes like 5 minutes to make, I knew it wasn’t happening haha! This was an experiment but it worked out, I will share my secret, but don’t tell others… Instead of making the sofrito, I rough chopped the bell pepper, onion, and tomato and threw it in the pot with the rice and lentils. Guess what? It tasted just an amazing!!! Let me know what you prefer, traditional sofrito or shortcut sofrito 😉
Moro de Lentejas: Rice with Lentils
Ecuador's version of rice with beans. Easy to make and insanely delicious!
- 1/4 Tomato
- 1/4 Bell Pepper
- 1/4 Spanish Onion
- 2 tbsp Achiote Oil
- 3/4 cup Lentils wash and drain
- 1 cup Rice wash and drain
- 2 1/2 cups Water
- Sea Salt to taste
Rough chop your tomato, bell pepper, and Spanish onion.
In a medium pan, over medium heat, place rice, lentils, vegetables, and water.
Slowly stir in the achiote oil and sea salt. Make sure it's evenly distributed.
Cover the pot and let it cook on medium to low heat for 40-45 minutes. Allow for an extra 15-20 minutes if you are using brown rice.