This recipe came from 150 Best Indian, Asian, Caribbean and More Diabetes Recipes and Adam and I both loved it. The secret to getting Adam on board with vegan dishes is adding fruit, so I knew this one would be a winner with him...and I just love sweet/savoury combos.
Admittedly, I didn't follow the exact recipe...because I never do...and I simplified it down a bit. Khan's recipe would be a lot more time consuming as she uses dry lentils and Spanish Brava tomato sauce (another recipe in the book) made from scratch. I also used brown lentils because that's what I had on hand. Hey, even with all my shortcuts this still turned out great! If you want the original recipe, you'll have to buy the book!
After taking the photo, I added in more veggies that weren't in the recipe (a whole whack of diced zucchini), but that isn't necessary.
I kept it as a very thick stew and served it in whole grain tortillas, but you can add water to thin it out a bit and serve over brown rice or quinoa instead.
Mexican Lentil and Fruit Stew
2 cans green lentils, drained and rinsed
1 tsp olive or coconut oil
1/4 cup cider vinegar
1 onion, diced
2 cloves garlic, minced
2 roasted red peppers, finely chopped (use jarred, if necessary)
1 tsp salt
1 tsp sweet paprika
1 tsp smoked paprika
1 tsp cumin seed
1 large yellow plantain, cubed
2 cups pineapple chunks (fresh or jarred, if using jarred, use juice too)
1 can tomato paste
Handful fresh cilantro, chopped
Cayenne pepper, to taste (optional)
In a large pot over medium heat, saute onion, garlic, peppers and spices in oil and vinegar for about 5 minutes. Add plantain, pineapple and lentils and turn heat down to medium-low. Cook another 10 minutes. Stir in tomato paste, cilantro and cayenne, if using. Continue cooking on low heat for another 10 minutes. Season to taste. Keep leftovers refrigerated for up to 4 days or freeze.
I have brought this recipe to Urban Naturale's Plant-Based Pot Luck Party Link-Up and Vegetarian Mamma's Gluten-Free Friday.