| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Onions |
| 11 |
|
Garlic cloves |
| 2 |
|
Cinnamon sticks |
| 6 |
|
Whole cloves |
| 1 |
bn |
Fresh thyme or 1 tablespoon dried |
| 1 |
ga |
Vegetable stock,; recipe above |
| 3 |
c |
Lentils, washed and picked over |
| 6 |
tb |
Olive oil or unsalted butter |
| 2 |
|
Ripe plantains or bananas, peeled,; cut in half and diced |
| 3 |
md |
Carrots, peeled, cut into quarters lengthwise and sliced in 1/2-inch pieces |
| 1 |
tb |
Salt |
| 1/4 |
ts |
Ground allspice |
| 1 1/2 |
bn |
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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