Lenten Lentils Oaxacan Style Recipes

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LENTEN LENTILS, OAXACAN-STYLE



Lenten Lentils, Oaxacan-Style image

These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices.

Provided by EdsGirlAngie

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

3/4 cup dried lentils
4 cups water
2 cloves garlic, halved
1/2 white onion, halved (so it's in quarters)
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 white onion, chopped
1 plantain, peeled and chopped
10 ounces cans unsweetened pineapple slices, cut into chunks
2 medium ripe tomatoes, peeled,seeded and chopped
1/4 teaspoon clove
1/2 teaspoon allspice

Steps:

  • Bring lentils and water to a boil, with 2 halved garlic cloves and 1/2 white onion.
  • Reduce heat, then cover and simmer over low heat about 20 minutes or until lentils are tender but not mushy.
  • Drain and reserve lentil cooking liquid.
  • At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils.
  • Season with salt.
  • Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft.
  • Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes.
  • Add lentils and some reserved lentil cooking liquid.
  • Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry.
  • Serve garnished with fried plantain slices.

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