Lentil Soup With Plantains Recipes

Steps:

• Cut 1 onion into chunks and the other into dice. Puree 6 of the garlic cloves and keep the remaining 5 whole. Place the cinnamon sticks, whole cloves, onion chunks and whole garlic cloves in the center of a medium square of cheesecloth. Tie the ends together to form a package. Place the fresh thyme in another square of cheesecloth and tie the ends together to enclose. In a large saucepan or stockpot, combine vegetable stock or water and the spice and herb packages, or dried thyme. Bring to a boil, reduce to a simmer and cook, uncovered, for thirty minutes. Stir in lentils and continue cooking until they are cooked through but still firm, about 15 minutes. Strain the lentils, reserving the liquid and thyme bundle. In separate saucepan heat olive oil or butter over medium heat. Add onions and saute until lightly browned, about 15 minutes. Add plantains, carrots and salt. Reduce heat to medium-low and continue cooking until the plantains are soft and golden, about 15 minutes. Stir in the pureed garlic and allspice and cook for 5 minutes longer, being careful not to scorch the garlic. Add the lentils, their reserved liquid and the thyme bundle. Bring to a simmer and cook another 15 minutes. Remove from the heat, and remove the thyme bundle. Stir in half of the chopped cilantro. Ladle into bowls and garnish with the remaining chopped cilantro.

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Steps:

• Heat oil in large saucepan over medium heat.
• Add onions, carrots, celery and garlic.
• Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
• Add 4 cups of chicken stock/broth and bring to boil over high heat.
• Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
• Season with salt and pepper.
• Return to boil.
• Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
• Remove and discard bay leaf.
• Transfer half the soup to blender; puree until smooth.
• Return to the pan.
• If soup is too thick, add a little more stock/broth.
• Season with more salt/cumin if desired.

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.