Karen Hursh Graber
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Lentejas Oaxaqueñas: Oaxacan-Style Lentils
This spicy-sweet, meatless main dish is traditional Oaxacan Lenten fare. The combination of spices with fruit is characteristic of southern Mexican cooking. Lentils are one of the fastest-cooking legumes and do not require soaking in advance.
Ingredients:
Preparation:
- 1 lb. lentils
- 8 cups water
- 10 large cloves garlic, peeled and chopped
- 2 medium white onion, peeled and chopped
- 1 tablespoon vegetable oil
- 2 plantains, peeled and chopped
- 2-3 thick slices fresh pineapple, chopped
- 2-3 roma tomatoes, peeled and chopped
- 1/2 teaspoon ground cloves
- 1 teaspoon ground allspice
- salt to taste
- Place the lentils in a large pot with the water, half the garlic and half the onion.
- Bring to a boil, cover, and cook over medium heat for 30 minutes, or until lentils are tender.
- Season with salt to taste.
- Heat the oil in a medium saucepan and saute the remaining onions and garlic until the onion begins to soften.
- Add the plantains, pineapple and tomatoes and continue to cook until the plantains soften.
- Add the spices, lentils, and some of their cooking liquid.
- Continue cooking until the mixture thickens, adding more cooking liquid as necessary.
- Serve in bowls, garnished with fried slices of plantain if desired.
- Serves 6-8.
