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Lentils With Plantains And Carrots

Estofado de Lentejas con Platano Maduro (Lentils with Ripe Plantain)

Erica Dinho
5 from 21 votes


  • 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
  • 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


  • 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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