Name of Dish

Servings:

Ingredients

Qty Ingredient
2 ea cloves
1 ea large onion, ½ minced and other ½ left whole
12 oz dried brown lentils, rinsed
4 ea garlic cloves, unpeeled
1 ea bay leaf
1 tbsp olive oil
9 oz soy chorizo, chopped
1 ea medium sweet potato sliced on the diagonal into ¼ inch slices
4 ea ancho chiles, dry-roasted, seeded, and soaked in hot water until soft
1 ea large ripe tomato, dry-roasted
1 ea cinnamon stick, 1¼ inches long
¼ tsp dried oregano
pinch ground allspice
2 slices fresh pineapple, ½ inch thick, cut into wedges
sea salt and black pepper
good-quality extra virgin olive oil
balsamic vinegar

Preparation

  1. Insert the cloves into the whole onion half and put into a stockpot with the lentils, garlic, bay leaf, and 8½ cups water. Bring to a boil then lower heat, and simmer covered for 15 minutes or until the lentils are almost cooked. Remove and toss out the onion, garlic, and bay leaf.

  2. Meanwhile, heat the oil in a pan and stir-fry the soy chorizo until golden. Add the chorizo to the lentils, leaving its fat in the pan. Fry the sweet potato slices on both sides in the minced onion half until golden. Set aside.

  3. In a food processor or blender, blend the chiles with the tomato, cinnamon, and 1 cup of the lentil cooking liquid, until smooth.

  4. Pass the chile and tomato sauce through a strainer (sieve) into a pan and season with the oregano, allspice, and salt and pepper to taste. Cook, stirring, for 5 minutes until it thickens, then add it to the lentils.

  5. Simmer for 15 minutes or until the lentils are fully cooked. Add the fried sweet potato mixture and pineapple and continue simmering until the fruit is cooked without being too soft. Add more water if needed, keep in mind that this should be thick.

  6. Check the seasoning and serve hot. If you like, garnish with a splash of good-quality olive oil and a few drops of balsamic vinegar.