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Receta Lentil Soup With Plantains

Name: Lentil Soup With Plantains
Ingredients: 2 lrg Onions; 11 x Garlic cloves; 2 x Cinnamon sticks; 6 whl cloves; 1 bn Fresh thyme or possibly 1 Tbsp. dry; 1 gal Vegetable stock,, recipe above; 3 c. Lentils, washed and picked over; 6 Tbsp. Extra virgin olive oil or possibly unsalted butter; 2 x Ripe plantains or possibly bananas, peeled,, cut in half and diced; 3 med Carrots, peeled, cut into quarters lengthwise and sliced in 1/2-inch pcs; 1 Tbsp. Salt; 1/4 tsp Grnd allspice; 1 1/2 bn Cilantro, leaves and stems,, minced

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Ingredientes

2 lrg Onions
11 x Garlic cloves
2 x Cinnamon sticks
6 whl cloves
1 bn Fresh thyme or possibly 1 Tbsp. dry
1 gal Vegetable stock,, recipe above
3 c. Lentils, washed and picked over
6 Tbsp. Extra virgin olive oil or possibly unsalted butter
2 x Ripe plantains or possibly bananas, peeled,, cut in half and diced
3 med Carrots, peeled, cut into quarters lengthwise and sliced in 1/2-inch pcs
1 Tbsp. Salt
1/4 tsp Grnd allspice
1 1/2 bn Cilantro, leaves and stems,, minced

Direcciones

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 create a package. Place the fresh thyme in another square of cheesecloth and tie the ends together to enclose. In a large saucepan or possibly stockpot, combine vegetable stock or possibly water and the spice and herb pkgs., or possibly dry thyme. Bring to a boil, reduce to a simmer and cook, uncovered, for thirty min. Stir in lentils and continue cooking till they are cooked through but still hard, about 15 min. Strain the lentils, reserving the liquid and thyme bundle. In separate saucepan heat extra virgin olive oil or possibly butter over medium heat. Add in onions and saute/fry till lightly browned, about 15 min. Add in plantains, carrots and salt. Reduce heat to medium-low and continue cooking till the plantains are soft and golden brown, about 15 min. Stir in the pureed garlic and allspice and cook for 5 min longer, being careful not to scorch the garlic. Add in the lentils, their reserved liquid and the thyme bundle. Bring to a simmer and cook another 15 min. Remove from the heat, and remove the thyme bundle. Stir in half of the minced cilantro. Ladle into bowls and garnish with the remaining minced cilantro.