Lentejas con pina y platano (lentils with pineapple and plantain) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

  • lentils
  • tomatoes
  • pineapple
  • plantains
  • white onions

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on May 09, 2011

    p. 167 The unusual (at least to me!) combination of lentils, plantain and pineapple is what drew me to this recipe. My prep time was significantly shorter in duration than that indicated by DK and the reason was that my green lentils cooked in 30 mins vs the suggested 2.5-3hours that DK suggests.I tasted the cooked tomato mixture prior to incorporating the fruit and I loved the almost smoky flavour. It’s a shame those flavours were lost w the incorporation of the pineapple. While we enjoyed the final dish, we did find that the pineapple flavour was predominant and the tomato was lost somewhere along the way. We enjoyed the potato-like texture of the plantains. I’m confident I’ll enjoy this dish as a breakfast but it was a little too sweet for a side dish for our tastes. I’m still waiting for DK to knock my socks off!

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