Estofado de Lentejas con Platano Maduro (Lentils with Ripe Plantain)
Ingredients
- 2 tablespoons olive oil
- 1 cup onion diced
- 1 red bell pepper diced
- 3 to matoes diced
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- Salt and pepper
- ½ teaspoon ground achiote
- ⅓ cup fresh chopped cilantro
- 7 cups of vegetable or chicken broth
- 1 pound dry lentils picked and rinsed
- 1 large carrot peeled and sliced
- 1 ripe plantain peeled and diced
Instructions
- Place the oil in a large pot over medium heat.
- Add the onion, red bell pepper, tomato, garlic, cumin, salt and achiote. Cook, stirring for about 5 to 7 minutes.
- Add the broth and bring to a boil. Add the lentils, carrots and plantain, reduce the heat to medium low, cover partially and cook until the lentils are soft about 40 minutes.
- Remove from the heat and add the chopped cilantro and serve with white rice and avocado.
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I've been on a lentils kick lately, I can't get enough of them. They are healthy, versatile, and so tasty. They are the perfect comfort food.
This can be a meal for the entire family, or just you alone, and the leftovers are great too. I ate them the next day while sitting on my couch watching an episode of one of my favorite shows. This dish is simple, but very tasty.
Buen provecho!
Jacqueline
Hi Erica,
Anyway I can make this without the Vegetable Stock? I don't like using Store Bought Vegetable Stock because of all the sodium it carries. Can I just use water or will the flavor not be the same? I Love ALL YOUR RECIPES!!!!
Erica Dinho
Yes.
Alejandra
Erica, can you let me know if this can be done in a slow cooker and how would I adjust the time and ingridients?
mary
mi mama le gustan mucho las lentejas
mirella
I tried this!!! Not only does it taste delicious but the aroma builds your appetite too