Ecuadorian · serves 6 · about 65 minutes
Lentil soup the Ecuadorian way — with green plantain dropped in to cook soft and lend the broth its quiet sweetness. The Andes and the coast in one pot.
Ingredients
- 3/4 lb Iberia Lentils Beans 12 oz
- 1 green plantain, peeled and chunked
- 2 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp Iberia Sazon without Annatto - 36 ct 6.34 oz
- 1 tsp cumin
- 7 cups water
- to taste salt, cilantro
Method
- Soften the onion and garlic in the oil with Sazon and cumin.
- Add rinsed lentils and water; simmer 20 minutes.
- Add the plantain chunks and simmer 25 minutes more, until lentils are tender and the plantain is soft enough to crush against the pot.
- Crush a few plantain pieces to thicken the broth.
- Season, finish with cilantro, serve hot — rice on the side for the full almuerzo.