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
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| Servings | 12Servings |
- 4Cs Seasoning Mix
- 1 Teaspoon Cinnimon, ground
- 1 Teaspoon Curry powder
- 1 Teaspoon Cayenne pepper, ground
- 1 Tablespoon Cilantro, dried and crumbled
- Plantains
- 5 Each Plantains, very ripe (almost black)
- 2 Cups Queso fresco, crumbled*
- 3 Medium to Large Farm eggs, beaten
- Salt and pepper, to taste
- 1 Cup Queso fresco, crumbled for topping
- Lentils
- 1 Tablespoon Olive Oil
- 3/4 Cup Yellow onion, chopped
- 2 Large cloves Garlic, minced
- 2 Cups Timeless Pardina Lentils, rinsed **
- 5 Cups Water
- 1 Tablespoon 4Cs Seasoning Mix
- Salt and pepper, to taste
- Pardina Salsa
- 1/2 Cup Fresh cilantro, chopped, for the salsa topping
- Hot sauce of your choice, for the salsa topping
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Ingredients
Servings: Servings
Units:
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- Place all ingredients in a bowl and mix thoroughly.
- Store remaining mix tightly sealed for future use.
- Heat oil in a dutch oven over medium heat.
- Add onions and cook for 5 minutes; add garlic and cook for 2 more minutes.
- Add 4Cs Seasoning and stir all ingredients. Cook for a minute.
- Add lentils and stir. Add water and increase heat to medium high and bring the water to a boil.
- Reduce heat and cook for 20 to 30 minutes. Pardina lentils will have more of a "bite" than green lentils.
- Taste and add salt and pepper.
- Cool slightly. Remove 2 cups of lentils to mix with the plantains. Set aside remaining lentils for the salsa topping.
- Heat oven to 350F. Grease a 9"x12" glass baking dish.
- In a large bowl, mash the ripe plantains with a masher. Add queso fresco, eggs, and 2 cups of lentils.
- Stir together and pour mixture into the baking dish. Bake for 50 minutes.
- Before serving, top the baked plantain/lentil mixture with the reserved cup of queso fresco. Heat in oven until the cheese melts.
- Toss 2 Cups of the reserved lentils with the fresh cilantro. Dot hot sauce on the salsa for an added kick.
- Remove baking dish from the oven and let cool.
- Cut into 2"x2" squares and serve on plates topped with Pardina Salsa. Pass the hot sauce on the side.
* 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.
