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Mexican Lentils With Pineapple And Bananas

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Ingredients
  Lentils 8 Ounce
  Fresh vegetable broth/Homemade chicken broth 6 Cup (96 tbs), defatted
  Celery ribs with leaves 2 , halved
  Carrot 1 Medium, trimmed and halved
  Flat leaf parsley sprigs 8
  Olive oil 2 Tablespoon
  Onion 1⁄2 Cup (8 tbs), diced 1/4 inch
  Garlic 2 Clove (10 gm), minced
  Canned plum tomatoes 28 Ounce, drained, 3/4 cup juice reserved, and crushed (1 Can)
  Golden raisins 1⁄2 Cup (8 tbs)
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Canned pineapple chunks 20 Ounce, drained (1 Can)
  Bananas 2 , peeled and cut into 1/4 inch cubes (Slightly Under-Ripe)
Directions

GETTING READY
1. Pick stones from lentils, if any.
2. Rinse well.

MAKING
3. In a large heavy pot, put together broth, celery, carrot, and parsley sprigs.
4. Bring the mixture to a boil and then reduce the heat to medium-low.
5. Simmer for about 20 minutes until the lentils are just tender.
6. Drain the lentils.
7. Remove and discard celery, carrot, and parsley sprigs.
8. Return the lentils to the pot.
9. In a large heavy saucepan, heat oil over low heat.
10. Stir in the onion and garlic and cook with constant stirring for about 10 minutes until the onion is wilted.
11. Add the canned tomatoes along with the reserved juice.
12. Add raisins.
13. Simmer over medium heat for about 10 minutes; stir occasionally.
14. Season with salt and pepper.
15. Add the pineapple; stir and cook for 5 minutes.
16. Add bananas; stir and cook 2 more minutes.

FINALISING
17. Add the tomato mixture to the lentil pot and mix.
18. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Pineapple
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes
Servings: 
4

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