Mexican lentils with pineapple and bananas - house beauti
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Lentils, picked over and rinsed through a strainer |
| 6 | cups | Vegetable or defatted chicken broth |
| 2 | Celery stalks with leaves | |
| 1 | medium | Carrot |
| 8 | Sprigs parsley | |
| 2 | tablespoons | Olive oil |
| ½ | cup | Onions diced into 1/4-inch pieces |
| 2 | Cloves garlic, finely minced | |
| 1 | can | (28 oz), peeled plum tomatoes, drained and crushed 3/4 C juices reserved |
| ½ | cup | Golden raisins |
| Salt and coarsely ground black pepper to taste | ||
| 1 | can | (20 oz), pineapple chunks, drained |
| 2 | Firm, slightly under-ripe bananas, peeled and cut into 1/4-inch cubes | |
| 2 | Limes, quartered | |
Directions
In a large heavy pot add lentils, broth, celery, carrot and parsley sprigs. Bring mixture to a boil, reduce heat to medium low and simmer for 20 minutes.
In a heavy saucepan, heat oil over low heat. Add onions and garlic and cook for 10 min- utes or until vegetables are wilted, stirring constantly.
Add tomatoes, reserved juices and raisins to pan and simmer over medium heat for 10 minutes, stirring occasionally. Season with salt and pepper. Add pineapple and cook 5 minutes. Add bananas and cook 2 minutes.
Remove celery, carrot and parsley sprigs from lentil pot and drain lentils. Return lentils and tomato-fruit mixture to the pot, gently fold ingredients together, place in serving bowl. Serve with fresh limes to squeeze over the top. Serves 6 to 8.
House Beautiful/March/94 Scanned & fixed by DP & GG