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.
- 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
- 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.