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Mexican Lentils With Pineapple And Bananas - House Beauti

Yield: 6 servings

Ingredients and directions for this recipe

8 oz Lentils, picked over and -tomatoes, drained and
-rinsed through a strainer -crushed 3/4 C juices
6 c Vegetable or defatted -reserved
-chicken broth 1/2 c Golden raisins
2 Celery stalks with leaves Salt and coarsely ground
1 md Carrot -black pepper to taste
8 Sprigs parsley 1 cn (20 oz), pineapple chunks,
2 tb Olive oil -drained
1/2 c Onions diced into 2 Firm, slightly under-ripe
-1/4-inch pieces -bananas, peeled and cut
2 Cloves garlic, finely minced -into 1/4-inch cubes
1 cn (28 oz), peeled plum 2 Limes, quartered

In a large heavy pot add lentils, broth, celery, carrot and parsley
sprigs. Bring mixture to a boil, reduce heat to medium low and simmer
for 20 minutes.

In a heavy saucepan, heat oil over low heat. Add onions and garlic
and cook for 10 min- utes or until vegetables are wilted, stirring
constantly.

Add tomatoes, reserved juices and raisins to pan and simmer over
medium heat for 10 minutes, stirring occasionally. Season with salt
and pepper. Add pineapple and cook 5 minutes. Add bananas and cook 2
minutes.

Remove celery, carrot and parsley sprigs from lentil pot and drain
lentils. Return lentils and tomato-fruit mixture to the pot, gently
fold ingredients together, place in serving bowl. Serve with fresh
limes to squeeze over the top. Serves 6 to 8.

House Beautiful/March/94 Scanned & fixed by DP & GG

See also:
Previous recipe Mexican Lentil Casserole (vegan)
Next recipe Mexican Limeade

Or try one of these recipes:
Gabrielle's Crawfish Enchiladas
Roadhouse Roast Beef And Mashed Potatoes