Plantains on French Lentils

The Caribbean meets France in this tasty and visually appealing dish I’ve wanted to share for a while, but ripe plantains are sometimes hard to find. So if you spot some black-spotted dark-yellow ones in the store, grab them!

The two basic ingredients are fried plantains and French lentils. Their combination of earthy-sweet and peppery is rounded out by slightly acidic hearts of palm, sweetly acidic limes, straight-up sweet dried apricots and a hint of paprika.
It’s a journey for anyone’s taste buds and toddlers will love to at least experiment with this dish’s textures and flavors 😉 Ilian discovered that not everything that looks like a banana tastes like one, limes taste a lot different than they smell, and if butter knives are all you need for chopping, mom will let you “do it MYself”!

Limes look pretty when supremed, and although it’s somewhat time-consuming, once you’ve got the hang of it it’s worth it. (I like Martha Stewart’s how-to guide.)
I add them together with the chopped hearts of palm as a topping, sprinkle everything with paprika powder and lime zest, and serve it for lunch or a light dinner.

 

Plantains on French Lentils

  • Servings: lunch for 3
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Ingredients

  • 1 cup French lentils
  • 1/3 cup dried apricots, diced
  • 3 ripe plantains
  • 1/4 cup canola oil
  • 1 can hearts of palm
  • 2 limes
  • 1 tsp paprika powder

Directions

  1. Cook the lentils in 2 1/2 cups water for 15 minutes. Add the chopped apricots, continue cooking for 5 minutes or until lentils are soft. Set aside.
  2. Peel plantains and slice into 1/4 inch thick rounds (or ovals). Heat up canola oil and fry plantains over medium heat for 1 1/2 minute on one side, flip over, fry 1 1/2 minute on other side. Remove from pan and place between paper towels.
  3. Chop hearts of palm into thin rounds.
  4. Zest the limes, then supreme them.
  5. Plate the lentils first, add slices of plantain, top with hearts of palm and supremed limes, and sprinkle with paprika powder and lime zest. Enjoy!

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