Lenten Lentils Oaxacan Style Recipe

Ingredients for Lenten Lentils Oaxacan Style

• Dried Lentils
• Water
• 6 cloves garlic, minced
• White Onion
• Vegetable Oil
• 2 ripe plantains, 1 peeled and diced for the lentils, 1 peeled and sliced into 1/4-inch rounds for frying
• Unsweetened Pineapple Slices
• Tomatoes
• Clove
• 1/2 teaspoon ground allspice

How to Make Lenten Lentils Oaxacan Style

1. 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.
2. 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.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until lentils are tender. Stir occasionally.
4. 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.
5. Once the lentils are cooked, taste and adjust seasoning as needed. You may wish to add salt, pepper, or a squeeze of lime juice.
6. Serve the lentils hot, garnished with the fried plantain slices. Enjoy this delicious and satisfying vegetarian meal!