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1
Place the lentils and the water in a large saucepan and bring to a boil.
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2
Lower the heat and simmer, covered for 20-30 minutes or until the lentils are just tender.
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3
(If it gets too dry and you need to add more water, use hot water).
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4
Drain the lentils and reserve the cooking liquid.
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5
In a large saucepan, saute the bacon in 1 tablespoon of the oil over a medium heat for 2 minutes.
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6
Add the soy chorizo and cook for 5 minutes.
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7
Add the onions and garlic and cook for 3 minutes more.
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8
Add the cooked lentils, half the mango, the plantain or banana and the salt and pepper.
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9
Cook, covered, over a low heat for 10 minutes.
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10
Add two cups of the reserved lentil cooking liquid and the green onions and cook for 20 minutes more.
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11
While the lentils are cooking, heat the second tablespoon of oil in a skillet over a medium heat.
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12
Saute the soy sausage in the oil turning them so that they brown all around.
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13
Remove the sausages from the pan and slice into 1/2 inch rounds.
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14
Add the sausages and the remaining mango to the lentils and and cook for 5 minutes more.
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15
This should not be soupy but more of a stew consistency.
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16
If needed, simmer a bit longer to cook off any excess liquid.
