Oaxacan Lentils Recipe Lentejas – Oaxaqueñas

Oaxacan Lentils


  • 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.

Oaxacan Lentils 2

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 chiles, and the garlic in a blender until smooth. Then pour the mixture into a medium sized pot with a little vegetable oil set over medium-low heat. Cook until the mixture simmers and thickens a little.

Oaxacan Lentils 3

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.

Oaxacan Lentils 4

Stir, reduce heat to low, cover and simmer 5 to 10 minutes. Taste and add salt, if necessary. Add the sprigs of cilantro.

Oaxacan Lentils 5

Simmer another 10 minutes.

Oaxacan Lentils 6

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 less spicy version of this recipe, just reduce or eliminate the chiles.


Recipe Posted by Lindsay

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