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Ingredients
- 1 1/2 cups lentils, rinsed
- 8 cups water
- 1 white onion, stuck with 2 whole cloves
- 4 cloves garlic, peeled
- 1 bay leaf
- 1 tbsp olive oil
- 1/2 lb veggie chorizo, crumbled
- 4 ancho chiles, seeded and toasted
- 3/4 cup drained chopped canned tomatoes
- 1/2 inch cinnamon bark
- 1 black ripe plantain, peeled and cut into diagonal slices, 1/4 inch thick
- 1/2 cup chopped white onion
- 1/4 tsp dried oregano
- pinch of allspice
- 1 small pear, peeled cored and cut into 1/2 inch cubes
- 2 fresh pineapple slices
- 2 limes quartered
Details
Servings 6
Preparation
Step 1
In a large pot, combine the lentils, water, onion, garlic, and bay leaf. Bring to a boil over high heat, cover, and reduce the heat to medium-low, and simmer gently until the lentils are almost tender, about 30 minutes. Meanwhile, in a frying pan over medium, warm the oil. Add the chorizo and brown. Transfer the chorizo to the lentils. Drain all but 1 tbsp of oil from the pan.
In a bowl, combine the ancho chiles with boiling water to cover. Let soak until the chiles are soft, about 15 minutes. Drain and put into a blender with the tomatoes, cinnamon, and 1 cup of the lentil cooking liquid. Blend until smooth.
Reheat the oil in the frying pan over medium high heat. add the plantain and fry, until dark brown, 6-8 minutes. Transfer to towels to drain. Pour some of the reserved oil into the pan, add the chopped onion, and saute over medium heat until softened, about 2 minutes. Pour in the chile mixture and add the oregano, allspice, salt, and pepper. Fry until sauce is thickened, about 5 minutes.
Stir the sauce into the lentil and continue to simmer until the lentils are tender, about 15 minutes. The timing will depend on the age type of lentil used. When tender, stir in the plantain, pear, and pineapple and simmer until the fruit is soft, about 10 minutes longer. Add more water if necessary. Serve.
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