How to Make Chancho King’s Menestra Stew

Menestra Stew

Serves 8 to 10

• 3 quarts water
• 1 cup sofrito (see recipe below)
• 2 tablespoons salt
• 1 1/2 quarts dried lentils

PREPARATION: In a large pot, add water, sofrito and salt and bring to a rolling boil. Stir in lentils and turn heat to low, covering pot with a tight-fitting lid. Continue stirring every 10 minutes until lentils are soft but still have a bite, testing for doneness along the way. Total cooking time is 30 to 40 minutes. The stew also stores well in the freezer. 

Sofrito

Yields 1 quart

• 1 green bell pepper with seeds removed
• 1 quartered tomato
• 1 red onion, cut into chunks
• 3 cloves garlic
• 1/2 bunch cilantro
• 3 whole trimmed scallions
• 1/4 cup olive oil
• 1 tablespoon salt

PREPARATION: In a food processor, place all ingredients and add enough water to cover. Blend until all ingredients are incorporated but not completely pureed. Store in a lidded container in the refrigerator. Use within a week or freeze for later. 

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Read about the faces behind the recipe here.

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