Lenten Lentils, Oaxacan-Style

Recipe by EdsGirlAngie
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring lentils and water to a boil, with 2 halved garlic cloves and 1/2 white onion.
  • Reduce heat, then cover and simmer over low heat about 20 minutes or until lentils are tender but not mushy.
  • Drain and reserve lentil cooking liquid.
  • At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils.
  • Season with salt.
  • Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft.
  • Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes.
  • Add lentils and some reserved lentil cooking liquid.
  • Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry.
  • Serve garnished with fried plantain slices.
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