Ingredients
- 1 PLANTAIN
- 1 RED BELL PEPPER
- 1 ONION
- 1/2 TABLESPOON COCONUT OIL
- SALT AND PEPPER, TO TASTE**
- 3 CUPS WATER**
- NOT INCLUDED
- 1/4 TEASPOON CRUSHED RED PEPPER FLAKES
- 1 LIME
- 1 BUNCH FRESH CILANTRO
- 1 CUP BROCCOLI FLORETS
- 1 ZUCCHINI
- 2 BAY LEAVES
- 1 CAN COCONUT MILK
- 1 KNOB FRESH GINGER
- 1 CAN BLACK BEANS
- 3/4 CUP RED LENTILS
- 1/4 TEASPOON GROUND NUTMEG*
- 1/8 TEASPOON GROUND CLOVES*
- 1/2 TEASPOON GROUND ALLSPICE*
- 1/2 TEASPOON GROUND TURMERIC*
- 3/4 TEASPOON GROUND CUMIN*
- 1 1/2 TEASPOONS GROUND CORIANDER SEEDS*
- SPICE PACK
Preparation
Step 1
STEP 1 »
Prepare: Rinse and dry all produce. Rinse and drain the beans. Peel and dice the onion. Deseed and chop the red bell pepper. Slice the zucchini in half lengthwise and cut into half moons. Peel the plantain and cut into 1-inch pieces. Peel and mince the ginger. Chop the cilantro. Cut the lime in half and set aside.
STEP 2 »
Place a large pot over medium high heat and add the coconut oil. Add the onion, bell pepper, plantain and spice pack. Use as much crushed red pepper as you like, depending on your affinity for spice. Season with salt and pepper, to taste. Cover the vegetables and cook, stirring occasionally for 8-9 minutes.
STEP 3 »
Once the vegetables have cooked through, add the lentils, black beans, ginger, coconut milk and 3 cups of water. Reduce heat to low, cover and simmer for 12 minutes.
STEP 4 »
After simmering, add the zucchini and broccoli. Cook until softened, about 5 minutes.
STEP 5 »
When the lentils and vegetables are completely soft and cooked through, turnf off the heat. Juice the limes over the vegetables and stir to mix. Allow to rest for a few minutes. Sprinkle with cilantro, serve hot and enjoy!