Lentil Soup With Plantains

Objection is sometimes made to the doctrine of total depravity. If men turn away from God in anger, I can understand it. If men turn aside from God in justice, I can understand it. But when they so hate God that they will not even have his salvation, when they refuse pardon through the precious blood of Christ, when they will sooner be damned than reconciled to God, this shows that their heart is desperately wicked. The cross rejected is the clearest proof of the heart depraved.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Import, New, Text	1	Servings

INGREDIENTS

2		Onions
11		Garlic cloves
2		Cinnamon sticks
6		Whole cloves
1		Fresh thyme or 1 tablespoon
		dried
1	gl	Vegetable stock, recipe
		above
3	c	Lentils, washed and picked
		over
6	T	Olive oil or unsalted butter
2		Ripe plantains or bananas
		peeled cut in half and
		diced
3		Carrots, peeled cut into
		quarters lengthwise and
		sliced in 1/2-inch pieces
1	T	Salt
1/4	t	Ground allspice
1 1/2		Cilantro, leaves and stems
		chopped

INSTRUCTIONS

Cut 1 onion into chunks and the other into dice. Puree 6 of the garlic
cloves and keep the remaining 5 whole. Place the cinnamon sticks,
whole cloves,~ onion chunks and whole garlic cloves in the center of  a
medium square of cheesecloth. Tie the ends together to form a  package.
Place the fresh thyme in another square of cheesecloth and  tie the
ends together to enclose. In a large saucepan or stockpot,  combine
vegetable stock or water and the spice and herb packages, or  dried
thyme. Bring to a boil, reduce to a simmer and cook, uncovered,  for
thirty minutes. Stir in lentils and continue cooking until they  are
cooked through but still firm, about 15 minutes. Strain the  lentils,
reserving the liquid and thyme bundle. In separate saucepan  heat olive
oil or butter over medium heat. Add onions and saute until  lightly
browned, about 15 minutes. Add plantains, carrots and salt.  Reduce
heat to medium-low and continue cooking until the plantains  are soft
and golden, about 15 minutes. Stir in the pureed garlic and  allspice
and cook for 5 minutes longer, being careful not to scorch  the garlic.
Add the lentils, their reserved liquid and the thyme  bundle. Bring to
a simmer and cook another 15 minutes. Remove from  the heat, and remove
the thyme bundle. Stir in half of the chopped  cilantro. Ladle into
bowls and garnish with the remaining chopped  cilantro. Recipe By :TOO
HOT TAMALES SHOW #TH6112  Posted to MC-Recipe Digest V1 #316  Date:
Tue, 26 Nov 1996 08:02:26 -0500  From: Meg Antczak
<meginny@frontiernet.net>

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