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Lentil Plantain Bites with Timeless Pardina Lentil Salsa

In parts of Latin America and in most of the Caribbean Islands, plantains are a staple of our daily diet.

In this recipe, the ripe plantain serves as a binding agent to the lentils eliminating any type of flours. The lentils, eggs and the cheese add protein and bring a savory taste to the dish.

Serve the bites as an accompaniment to your main dish, or like we do it at home, for breakfast with a friend egg, “a caballo,” or on horseback.

Enjoy!

Chef Claudia Galofre-Krevat, Claudia’s Mesa

Lentil Plantain Bites with Timeless Pardina Lentil Salsa
In Colombia we eat this plantain torte (torta de platano) as a side dish. At home, Mamaesco always saved me a bite or two for breakfast. I like to serve it for breakfast with a farm fresh fried egg and topped with some Pardina Lentil Salsa.
Lentil Plantain Bites with Timeless Pardina Lentil Salsa
In Colombia we eat this plantain torte (torta de platano) as a side dish. At home, Mamaesco always saved me a bite or two for breakfast. I like to serve it for breakfast with a farm fresh fried egg and topped with some Pardina Lentil Salsa.
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Servings 12Servings
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Servings 12Servings
Instructions
For the 4Cs Seasoning Mix
  1. Place all ingredients in a bowl and mix thoroughly.
  2. Store remaining mix tightly sealed for future use.
For the Lentils
  1. Heat oil in a dutch oven over medium heat.
  2. Add onions and cook for 5 minutes; add garlic and cook for 2 more minutes.
  3. Add 4Cs Seasoning and stir all ingredients. Cook for a minute.
  4. Add lentils and stir. Add water and increase heat to medium high and bring the water to a boil.
  5. Reduce heat and cook for 20 to 30 minutes. Pardina lentils will have more of a "bite" than green lentils.
  6. Taste and add salt and pepper.
  7. Cool slightly. Remove 2 cups of lentils to mix with the plantains. Set aside remaining lentils for the salsa topping.
For the Plantains
  1. Heat oven to 350F. Grease a 9"x12" glass baking dish.
  2. In a large bowl, mash the ripe plantains with a masher. Add queso fresco, eggs, and 2 cups of lentils.
  3. Stir together and pour mixture into the baking dish. Bake for 50 minutes.
  4. Before serving, top the baked plantain/lentil mixture with the reserved cup of queso fresco. Heat in oven until the cheese melts.
For the Pardina Salsa
  1. Toss 2 Cups of the reserved lentils with the fresh cilantro. Dot hot sauce on the salsa for an added kick.
Assemble the Lentil Plantain Bites with Pardina Lentil Salsa
  1. Remove baking dish from the oven and let cool.
  2. Cut into 2"x2" squares and serve on plates topped with Pardina Salsa. Pass the hot sauce on the side.
Recipe Notes

* You can substitute Mozzarella for Queso Fresco

** Feel free to use your favorite lentils to make the bites. Softer lentils like Timeless Harvest Gold®, Petite Crimson, or Crimson Lentils are not suitable for the salsa, though they will work well in the baked lentil plantain bite recipe.

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