Ingredients for Lenten Lentils Oaxacan Style
- 1 cup green lentils
- Water
- 6 minced cloves garlic
- 1 large onion
- 3 tablespoons olive oil
- 2 ripe plantains
- 1 (20 ounce) can crushed pineapple
- Tomatoes
- 1 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 4 cups vegetable broth
- salt, to taste
- pepper, to taste
- lime juice, to taste
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How to Make Lenten Lentils Oaxacan Style
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 large chopped onion and 6 minced garlic cloves. Sauté for 5 minutes, until softened.
- Add 1 cup green lentils, rinsed. Stir in 1 (20 ounce) can of crushed pineapple (undrained), 1 ripe plantain (peeled and diced), 1 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 4 cups of vegetable broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until lentils are tender. Stir occasionally.
- While the lentils simmer, prepare the fried plantains: Peel and slice 1 ripe plantain into 1/4-inch thick rounds. Heat 1 tablespoon of olive oil in a separate skillet over medium heat. Fry plantain slices until golden brown and crispy, about 3-4 minutes per side. Set aside.
- Once the lentils are cooked, taste and adjust seasoning as needed. You may wish to add salt, pepper, or a squeeze of lime juice.
- Serve the lentils hot, garnished with the fried plantain slices. Enjoy this delicious and satisfying vegetarian meal!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
71g
Fat
3g
Carbs
17g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Main Dish Beans Fruit Mexican Holiday Event Low Fat Vegan Vegetarian Easter Oaxacan Dietary Spicy One Dish Meal Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Lentils Healthy 2 Low In Something Tropical Fruit Pineapple Taste Mood Sweet 4 Hours Or Less
