Lentil Soup with Plantains Recipe

Name: Lentil Soup with Plantains
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large onions; 11 garlic cloves; 2 cinnamon sticks; 6 whole cloves; 1 bunch fresh thyme or 1 tablespoon dried; 1 gallon vegetable stock, recipe above; 3 cups lentils, washed and picked over; 6 tablespoons olive oil or unsalted butter; 2 ripe plantains or bananas, peeled, cut in half and diced; 3 medium carrots, peeled, cut into quarters lengthwise and sliced in 1/2-inch pieces; 1 tablespoon salt; 1/4 teaspoon ground allspice; 1 1/2 bunches cilantro, leaves and stems, chopped

Servings: persons

2 large onions
11 garlic cloves
2 cinnamon sticks
6 whole cloves
1 bunch fresh thyme or 1 tablespoon dried
1 gallon vegetable stock, recipe above
3 cups lentils, washed and picked over
6 tablespoons olive oil or unsalted butter
2 ripe plantains or bananas, peeled, cut in half and diced
3 medium carrots, peeled, cut into quarters lengthwise and sliced in 1/2-inch pieces
1 tablespoon salt
1/4 teaspoon ground allspice
1 1/2 bunches cilantro, leaves and stems, chopped

1
Cut 1 onion into chunks and the other into dice.
2
Puree 6 of the garlic cloves and keep the remaining 5 whole.
3
Place the cinnamon sticks, whole cloves, onion chunks and whole garlic cloves in the center of a medium square of cheesecloth.
4
Tie the ends together to form a package.
5
Place the fresh thyme in another square of cheesecloth and tie the ends together to enclose.
6
In a large saucepan or stockpot, combine vegetable stock or water and the spice and herb packages, or dried thyme.
7
Bring to a boil, reduce to a simmer and cook, uncovered, for thirty minutes.
8
Stir in lentils and continue cooking until they are cooked through but still firm, about 15 minutes.
9
Strain the lentils, reserving the liquid and thyme bundle.
10
In separate saucepan heat olive oil or butter over medium heat.
11
Add onions and saute until lightly browned, about 15 minutes.
12
Add plantains, carrots and salt.
13
Reduce heat to medium-low and continue cooking until the plantains are soft and golden, about 15 minutes.
14
Stir in the pureed garlic and allspice and cook for 5 minutes longer, being careful not to scorch the garlic.
15
Add the lentils, their reserved liquid and the thyme bundle.
16
Bring to a simmer and cook another 15 minutes.
17
Remove from the heat, and remove the thyme bundle.
18
Stir in half of the chopped cilantro.
19
Ladle into bowls and garnish with the remaining chopped cilantro.

1024

kcal

Calories

Fat

190

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large onions, 11 garlic cloves, 2 cinnamon sticks, 6 whole cloves, and more.

Yes, Lentil Soup with Plantains falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Soup with Plantains

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions