1/1 Photo of Lenten Lentils, Oaxacan-Style
1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 3/4 cup dried lentils
- 4 cups water
- 2 cloves garlic, halved
- 1/2 white onion, halved (so it's in quarters)
- 1Bring lentils and water to a boil, with 2 halved garlic cloves and 1/2 white onion.
- 2Reduce heat, then cover and simmer over low heat about 20 minutes or until lentils are tender but not mushy.
- 3Drain and reserve lentil cooking liquid.
- 4At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils.
- 5Season with salt.
- 6Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft.
- 7Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes.
- 8Add lentils and some reserved lentil cooking liquid.
- 9Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry.
- 10Serve garnished with fried plantain slices.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Lenten Lentils, Oaxacan-Style
Serving Size: 1 (489 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 277.4
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 17.0 mg
- Total Carbohydrate 52.0 g
- Dietary Fiber 14.4 g
- Sugars 17.7 g
- Protein 11.3 g