Lentils with Ripe Plantain (Estofado de Lentejas con Platano Maduro)

My youngest son saw this recipe from Erica on My Colombian Recipes and declared his love for lentils.  Two days later, we made it and it was a big hit with plenty of leftovers for the next day!  This one is a keeper!  The only change I made was to substitute Goya seasoning for the ground achiote in her recipe.

I would recommend extra salt in the cooking stage.  You can always add it later, but the consistent refrain from my kids is that everything I cook needs more salt.  I usually do not agree, but when it comes to lentils, I think they are right!


  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 1 red bell pepper, diced
  • 3 tomatoes, diced
  • 4 garlic cloves, minced
  • 1 teaspoon ground cumin
  • Salt and pepper
  • 1/2 teaspoon Goya sazon con achiote
  • 1/3 cup fresh chopped cilantro
  • 7 cups of vegetable or chicken broth
  • 1 pound dry lentils, picked and rinsed
  • 1 large carrot, peeled and sliced
  • 1 ripe plantain, peeled and diced


1. Place the oil in a large pot over medium heat.

2. Add the onion, red bell pepper, tomato, garlic, cumin, salt and achiote. Cook, stirring for about 5 to 7 minutes.

3. Add the broth and bring to a boil. Add the lentils, carrots and plantain, reduce the heat to medium low, cover partially and cook until the lentils are soft about 40 minutes.

4. Remove from the heat and add the chopped cilantro and serve with white rice and avocado.


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