These unusual, luscious lentils are a traditional Lenten meal of Oaxaca, Mexico. Pineapple, plantain, cloves and allspice give this dish a tropical feel - plus there's plenty of garlic for zip. Garnish with fried plantain slices.
At this point, I like to fish out the garlic halves but leave the onion, which breaks down in the lentils.
05Season with salt.
06Heat oil in large saucepan and saute chopped white onion and the 2 minced garlic cloves until onion is soft.
07Add plantain, pineapple and tomatoes; cook until plantain is soft, anywhere from 15 to 25 minutes.
08Add lentils and some reserved lentil cooking liquid.
09Continue cooking until mixture thickens a little; add more cooking liquid or even some vegetable or chicken broth if necessary so lentils aren't dry.