By davinandkennard on July 16, 2007
"When I attended Univ. of the Americas in Mexico City during the '60's my Mexican "abuelita" who was from Merida used to make this. The flavors are stunning, the memories sweet. Hope you enjoy this! T.J. This recipe comes from The Complete Book of Mexican Cooking by Elizabeth Lambert Ortiz."
Serving Size: 1 (306 g)
Servings Per Recipe: 6
"Very unusual dish but I would like to make it again. A different flavor for lentils. One thing is that bananas have been omitted from the ingredients list so I guessed and added 1 1/2 chopped banana. I reduced the amount of oil to 1 Tbs. I also think this could stretch to feed 8 if it is served with some sides. I had it with Recipe #248470 and baked some halved bananas and spears of pineapple. Reducing the oil it comes out to 292 cals for 8 servings."