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Lentejas con piña y plátano
Lentils with pineapple and plantain
Lentejas con piña y plátano: Lenten lentil stew with pineapple, fried plantain and tomato from central Mexico
Sweet and savoury share a pot in this Lent favourite from Puebla and Mexico City kitchens: brown lentils simmered in a tomato and garlic broth, finished with chunks of pineapple and slices of fried ripe plantain. It sounds unusual but tastes balanced and comforting, and many families eat it on the Fridays before Easter with white rice and tortillas. Chef's tip: use a plantain with a black-speckled skin; green ones stay starchy and never sweeten.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 9 oz brown lentilsrinsed
- 6 ¼ cups water
- 3 cloves garlic
- 1 white onionhalf left whole, half chopped
- 3 tbsp vegetable oil
- 1 ripe plantainpeeled and sliced 1 cm thick
- 7 oz fresh pineapplecut into 2 cm chunks
- 1 ½ tsp salt
- 1 small bunch fresh coriander (optional)chopped
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Method
0/5 doneStep 1: Put 9 oz brown lentils, 6 ¼ cups water, 1 3 cloves garlic clove and the half 1 white onion in a pot. Bring to the boil and simmer 25 minutes until the lentils are tender but hold their shape.
25 minStep 2: Meanwhile blend the 3 ripe tomatoes with the remaining garlic. Heat 2 tbsp of the 3 tbsp vegetable oil in a frying pan and fry the 1 ripe plantain over a medium heat for 2–3 minutes a side until caramelised; set aside.
8 minStep 3: In the same pan, fry the chopped onion in the rest of the oil for 5 minutes, then add the tomato purée and fry 5 minutes until it darkens and thickens.
10 minStep 4: Stir the tomato into the lentils with the 7 oz fresh pineapple and 1 ½ tsp salt and simmer 10 minutes. A common mistake is adding the plantain now: it turns to mush, so add it only in the last 2 minutes.
10 minStep 5: Fold in the plantain, warm through and serve scattered with 1 small bunch fresh coriander.
2 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 16 g
- Carbs
- 60 g
- Fat
- 11 g
- Fibre
- 12 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lentejas con piña y plátano take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of white onion?
- 2 shallots per onion.
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