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