Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, lentil and plantain stew. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Lentil and plantain stew is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Lentil and plantain stew is something which I’ve loved my whole life. They are fine and they look wonderful.
Strain lentils, discard onion bundle, and set lentils aside; reserve cooking liquid and thyme bundle. The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds.
To begin with this recipe, we have to prepare a few components. You can have lentil and plantain stew using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Lentil and plantain stew:
- Prepare 2 onions
- Make ready 6 garlic cloves
- Prepare 2 carrots
- Take 1 bell pepper
- Make ready 500 g mushrooms
- Get 2 tomatoes
- Prepare Splash Worcester sauce
- Get 1/2 tsp jerk paste
- Make ready 2 veg stocks
- Take 2 tbsp corn flower
- Get 2 plantains
- Get 300 g green lentils
- Get Few springs of thyme
- Take 1 tbsp Herbes de Provence
- Get Coconut oil or olive oil
- Take Sea salt (to taste)
- Get Black pepper
This Hearty Lentil Stew is a really great quick and easy, nutritious and delicious meatless dish to pull together. The seasonings here are simple - a little cumin and a barely noticeable hint of cinnamon, which makes. This stew, despite its somewhat unique tropical twist, translates well to American grocery stores, and is even more comforting in Cleveland and other chilly cities Add the plantain, pineapple, and tomatoes. Serve this with lime wedges for a welcome citrus kick.
Instructions to make Lentil and plantain stew:
- Prepare all the ingredients
- Place some oil in a pan. Add chopped garlic and onions and sauté.
- Add chopped carrots, bell pepper, thyme, herbs de Provence, salt and black pepper and sauté.
- After approx 10 minutes, add the chopped mushrooms, tomatoes, a splash of Worcester sauce and jerk paste. Leave on a medium heat to cook.
- Once the mushrooms are cooked, add the cooked green lentils.
- Mix 2 tbsp of corn flower into 200ml cold water, then add to the pan. Leave on a low - medium heat for approx 15 minutes, stirring the mixture regularly throughout until in begins to thicken.
- While is cooking, fry the plantain and then add it to the stew. Leave to cook with lid on the pan for a further 5 minutes.
- After 5 minutes, turn off the heat and leave the stew to cool lightly before eating.
- Serve with rice (and peas 😍)
Lentils, small, lens-shaped legumes, range from yellow and red to green, brown, and even black. They are inexpensive, highly nutritious, and can be stored These features have made lentils a staple food in many cultures across the globe. Lentils grow in pods, making them part of the. Loaded with vegetables and lentils, this stew has a wonderfully aromatic peanut sauce. Serve over rice, or with warm pita bread.
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