Caribbean Lentils (vegan)

[Guest guest]

Thank you to Manon for Avocado info.Everyone says my skin looks good

since I began eating them!

 

CARIBBEAN LENTILS

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Serves 4

 

6oz(175g) brown lentils

two tablespoons (30ml)oil

one small onion

half tsp chilli powder

4oz(100g)chopped tomatoes

8oz(225g)tinned pineapple pieces

one medium sized plantain

salt

 

Boil then simmer the lentils in plenty of water until tender-which

takes at least an hour.(I use tinned lentils for speed)Fry the

chopped onion then add the chopped tomatoes,cooking for a further 5

minutes.Peel the plantain and slice into thin pieces,then add to the

pan with the pineapple chunks,chilli powder and salt to taste,Heat

for a further 5 minutes then add the lentils with some of the cooking

water(if tinned use a little vegan stock or water)Simmer for 15

minutes adding water if the mixture becomes too dry,then serve with

rice.

Diane