Oaxaca-Style Lentils

Prep Time: 5 minutes

Cook Time: 49 minutes

Total Time: 45 minutes

Yield: 1

Calories per serving: 806

Fat per serving: 11

Oaxaca-Style Lentils

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


  1. Peel and chop the plantain, dice the onion and set aside 1/3 of the onion
  2. Saute the onion and garlic.
  3. When the onion begins to turn translucent add the plantain, tomatoes and pineapple and simmer over medium heat until the plantains have softened.
  4. Combine lentils, water and the 1/3 of the onions that had been set aside and simmer covered for 20 minutes.
  5. Add the lentils which should still be soupy and the spices.
  6. 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.
  7. Add a pinch of salt, serve garnished with Cilantro.


Glycemic load: 51


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