I stumbled across this one at MexConnect while looking for some Mexican recipes. I'd never cooked plantain and mixing that with pineapple and lentils was intriguing. It's not as sweet as I was expecting but a good change from the usual Indian style lentils I've been cooking.
The original recipe is based on the one at MexConnect and is by Karen Hursh Grabel. (http://www.mexconnect.com/articles/2089-mexican-oaxaca-style-lentils-lentejas-oaxaque%C3%B1as ) Although I did find another one posted 2 years earlier on food.com, so I'll leave it up to you to figure out who should get credit for this one!
- 1/2 cup dried Lentils
- 1 cup water
- 2 tbsp Olive Oil
- 1/2 tsp Garlic
- 1 medium Onion
- 1 Plantain (1 cup)
- 8 oz can Pineapple Chunks
- 1 cup diced Tomatoes
- 1/2 tsp Allspice
- 1/4 tsp ground Cloves
- Peel and chop the plantain, dice the onion and set aside 1/3 of the onion
- Saute the onion and garlic.
- When the onion begins to turn translucent add the plantain, tomatoes and pineapple and simmer over medium heat until the plantains have softened.
- Combine lentils, water and the 1/3 of the onions that had been set aside and simmer covered for 20 minutes.
- Add the lentils which should still be soupy and the spices.
- Cover and simmer for an additional 10-15 minutes, or until the plantain and lentils are fully cooked. The lentils will cook faster then the plantain.
- Add a pinch of salt, serve garnished with Cilantro.
Glycemic load: 51