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Categories:
dried lentils water garlic white onion dish vegetable oil garlic white onion plantain pineapple tomatoes clove allspice
Viewed: 38 - Published at: 7 years agoIngredients
- For lentils
- 3/4 cup dried lentils
- 4 cups water
- 2 cloves garlic, halved
- 1/2 white onion, halved (so it's in quarters)
- The dish
- 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
Method
- 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.
