- 500 grams Dried Lentils (about 2 cups)
- 1 Medium White Onion (cut into wedges except for setting aside 1 whole slice of onion)
- 4 Roma Tomatoes, roasted and peeled
- 4 Garlic Cloves, peeled
- 2 – 3 Serrano Chiles, roasted
- 1 Árbol Chile, roasted
- 2 Teaspoons Allspice, or to taste (or substitute an equal combination of ground clove, cinnamon, and nutmeg)
- 1 Tablespoon White Sugar, or to taste
- Pinch of Ground Oregano
- 3 Plantains, peeled, halved, and sliced
- 1/2 Small Pineapple, rind removed, chopped (about 2 cups)
- Salt, to taste
- 3 Sprigs of Fresh Cilantro
- Vegetable Oil
Soak the lentils in water in a medium sized pot overnight.
The following day, drain the lentils and add fresh water to about an inch above the surface of the lentils. Add the slice of onion and place the pot over high heat and bring it to a boil.
Reduce heat, cover, and simmer until lentils are tender, about 45 minutes to 1 hour.
Meanwhile, combine the remainder of the onion, the tomatoes, the, and the garlic in a blender until smooth. Then pour the mixture into a medium sized pot with a little oil set over medium-low heat. Cook until the mixture simmers and thickens a little.
Once the lentils are tender, remove the onion pieces. Pour the lentils and their broth into the pot with the sautéed tomato-chile mixture and bring to a boil. Add the allspice, sugar, and oregano and stir to combine. Add the chopped plantain and pineapple.
Stir, reduce heat to low, cover and simmer 5 to 10 minutes. Taste and add salt, if necessary. Add the sprigs of cilantro.
Simmer another 10 minutes.
Remove the cilantro and adjust the seasoning as desired.
Serve hot in bowls. Top with chopped fresh cilantro as an option.
Note: If you would like a lessversion of this , just reduce or eliminate the .
Posted by Lindsay