Name: Curried Lentil And Plantain Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 cup dried brown lentils, rinsed and drained; 2 ripe plantains, peeled and sliced; 1 onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon turmeric; Salt and pepper to taste; Fresh cilantro for garnish; Cooked rice or crusty bread for serving

Instructions

In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the diced bell pepper to the pot and sauté for a few minutes until slightly softened.
Sprinkle the curry powder, cumin, and turmeric over the vegetables, stirring well to coat them evenly with the spices.
Pour in the rinsed lentils and stir to combine with the seasoned vegetables.
Add the sliced plantains, diced tomatoes, and vegetable broth to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the stew simmer for about 30-40 minutes, or until the lentils are tender and the plantains are soft.
Season with salt and pepper to taste, adjusting the spices if needed.
Ladle the Curried Lentil and Plantain Stew into bowls and garnish with fresh cilantro.
Serve hot over cooked rice or with some crusty bread on the side for a complete and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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