Lentil stew with plantains

Ingredients for 2 servings:

• 2 plantains, ripe
• 130 g lentils, red
• 4 carrots
• 1 onion(s)
• 3 large beefsteak tomatoes
• salt and pepper
• e.g. curry powder
• e.g. chili flakes
• n. B. Caraway powder
• e.g. Paprika powder, hot
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

vegan, fruity and spicy

I always use ripe plantains for this dish. You can tell by their skin, which should be quite dark, but not completely black. Peel the plantains, quarter them lengthwise, and cut into small cubes. Halve the carrots lengthwise and slice them. Finely chop the onion and tomatoes. In a large pot, first lightly fry the onions and add enough water to cover the bottom. Add the bananas and carrots and simmer with the lid on for about 10-13 minutes, until the carrots are soft. Meanwhile, prepare the lentils according to the package instructions, usually boiling in twice the amount of boiling water for 10 minutes. Add the tomatoes to the remaining vegetables and add a little more liquid. When the tomatoes are thoroughly cooked, add more liquid until the ingredients are covered. Now add the lentils and the spices. You can be a bit bolder with the spices, as the bananas are already quite sweet at this stage of ripeness and can handle a good seasoning. Let everything simmer for 15 minutes at low heat. Finally, stir in the parsley.