Mexican Style Lentils (Lentejas a la Mexicana)

A truly delicious mix of contrasting of sweet and salty flavors, a concept that is frequently occuring in mexican cuisine. This recipe for lentils uses plantain, in some cases sugar and cinnamon are added.

Mexican food recipe for mexican lentils

Ingredients for 4 people:

* 1/2 lb. Dry lentils (1 and 1/2 cups)
* 1 medium onion
* 3 cloves of garlic
* 1/2 regular unflavored bacon, sliced in bits
* 1 lb. of ripe tomatoes
* 2 serrano chiles
* 1/3 cup olive oil
* 1 teaspoon cumin
* 1 teaspoon paprika
* Salt and pepper, to taste
* 1 plantain, peeled


1) The night before making the lentils, rinse them well and then make then soak overnight in water until the next day. The next day, cook them with a piece of onion and pressed in garlic. If you can, cook them in an earthenware crock pot a lot better taste is incomparable.

2) Dice the bacon slices to bits, chop the remaining onion then cut the serrano chiles, discard their seeds. Start cooking the bacon and when they start to brown, take the bits out and put on absorbant paper. Cook the chopped onion, garlic, chiles and tomatoes in the bacon fat, until the tomatoes melt.

3) Cook until this becomes a smooth sauce, sprinkle some salt, pepper and cumin then mix, once cooked pour the lentils and bacon back in. Bring to a boil then reduce heat setting and simmer so the flavors blend.

4) Peel the plantain, slice across into 1 inch slices then sautee in oil another pan, over high heat setting.

When serving, for each plate ladle some lentils then place one or two slices of plantain over the lentils, then pour a drizzle of olive oil over and serve…