cuban

Cuban Style Lentils with Sofrito and Fried Plantain

Name: Cuban Style Lentils with Sofrito and Fried Plantain
Yield: 1 serving
Cuisine: cuban
Ingredients: 70 g dry brown lentils; 330 g vegetable broth; 15 g olive oil; 58 g onion, diced; 58 g green bell pepper, diced; 8 g garlic, minced; 2 g ground cumin; 2 g dried oregano; 8 g white vinegar; 132 g ripe plantain, sliced

This pan-fried dish pairs dry brown lentils with ripe plantain, sliced, vegetable broth and onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegan Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

102 g Carbohydrates

18 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

70g dry brown lentils 246 kcal
330g vegetable broth 20 kcal
15g olive oil 133 kcal
58g onion, diced 23 kcal
58g green bell pepper, diced 12 kcal
8g garlic, minced 12 kcal
0.83 tsp (2g) ground cumin 8 kcal
0.83 tsp (2g) dried oregano 6 kcal
8g white vinegar 1 kcal
132g ripe plantain, sliced 191 kcal

Cooking instructions

dry brown lentilsvegetable broth
Rinse lentils. Combine lentils and broth in a saucepan and bring to a simmer.
olive oiloniongreen bell peppergarlic
While they start cooking, heat olive oil in a small skillet. Saute onion, bell pepper, and garlic until softened, 4 to 5 minutes.
dry brown lentilsground cumindried oregano
Stir the sofrito into the lentils along with cumin, oregano, and a pinch of salt. Simmer until lentils are tender, 18 to 25 minutes; add a splash of water if needed.
olive oilripe plantain
In the same skillet, pan-fry the ripe plantain slices in a little oil until golden on both sides, 2 to 3 minutes per side.
dry brown lentilswhite vinegarripe plantain
Finish lentils with vinegar, taste for salt, and serve with the fried plantain on top or alongside.