Mexican cuisine · Soups & Stews

Sopa de Lentejas con Plátano

A lentil soup from Veracruz, where plantain and pineapple add a gentle sweetness against the sharpness of the tomatoes.

Ingredients · for 4 servings

• 250 g brown lentils
• 1 plantain (or a firm banana)
• 200 g pineapple chunks
• 4 tomatoes
• 1 white onion
• 4 cloves garlic
• 1 tsp ground cumin
• 1.2 l vegetable broth
• 1/2 bunch cilantro
• 4 tbsp oil
• Salt, pepper

Instructions

1. Sort through the lentils, rinse under cold water and combine with the broth; bring to a boil and cook covered over low heat for 20 min. until almost tender.
2. Finely puree the tomatoes, half the onion and the garlic, and finely dice the other half of the onion.
3. Heat 2 tbsp oil in a pan, sauté the diced onion for 4 min. until glassy, toast the cumin for 30 sec. and add the tomato sauce; reduce, uncovered, for 8 min. until it's dark red and thick.
4. Peel the plantain, cut into 1.5 cm thick slices and fry in the remaining oil over medium heat for 3 min. per side until golden brown and caramelized at the edges.
5. Add the tomato sauce and pineapple chunks to the lentils and simmer for another 12 min. until the lentils are tender and the soup thickens slightly; season with salt and pepper.
6. Place the fried plantain slices on top only when plating, so they stay firm, and serve sprinkled with chopped cilantro.