Lentejas (Mexican Lentil Stew)

Dive into the vibrant flavors of Lentejas, a beloved Mexican lentil stew that’s both hearty and comforting. This dish combines tender green lentils with the smoky richness of bacon, sweet plantains, and tangy pineapple, creating a delightful harmony of tastes and textures.

Enhanced with aromatic spices and fresh cilantro, it’s a nutritious meal perfect for any occasion. Serve it up with a side of warm tortillas or a splash of mezcal for an authentic experience that warms the soul!

Lentejas (Mexican Lentil Stew)

Ingredients:

1 cup dried green lentils

4 cups water

4 cloves of garlic (2 smashed with the side of a knife, 2 finely minced)

1 white onion (1/2 sliced and 1/2 finely chopped)

1 tablespoon vegetable oil (or other light neutral cooking oil)

4 slices of thick center-cut bacon, cut into 1/2 inch lardons

1/2 teaspoon allspice

1 plantain (ripe, green-skinned with patches of black), peeled and sliced into rounds

10 ounces fresh pineapple (about 1/4 of one fruit), cored and chopped into chunks similar in size to your plantain slices

2 medium plum tomatoes (Oscar blanches and peels his, but I am too lazy and keep the skins on), seeded and chopped

1 bunch of cilantro stems + about 1/4 cup of leaves, chopped

1/2 jalapeño pepper

1 bay leaf

Salt and freshly cracked pepper to taste

Instructions:

Step 1:

In a large Dutch oven, combine the lentils and water, then bring to a boil with the 2 smashed garlic cloves and the sliced half of the onion.

Once boiling, reduce the heat, cover, and let it simmer on low for about 20 minutes, until the lentils are tender but not falling apart.

Drain the lentils and set aside the cooking liquid.

Discard the smashed garlic but keep the onion slices, as they will continue to soften during cooking.

Season the cooked lentils with salt and pepper.

Step 2:

In the same Dutch oven, heat the vegetable oil over medium heat.

Add the bacon lardons and cook until they start to firm up (but not crisp), about 5 minutes.

Next, stir in the chopped onion and sauté until soft and translucent, around 5 more minutes.

Add the minced garlic and allspice, cooking for an additional minute.

Step 3:

Add the plantain, pineapple, and tomatoes to the pot. Cook until the plantain is soft, about 15 minutes.

Return the lentils to the pot along with approximately 3 cups of the reserved cooking liquid, the cilantro stems, bay leaf, and halved jalapeño.

Continue cooking over medium-low heat until the mixture thickens slightly, adding more reserved liquid if necessary, about 20 minutes.

Remove the cilantro stems, bay leaf, and jalapeño half.

Stir in the cilantro leaves off the heat.

Taste and adjust seasoning with salt and pepper.

Step 4:

Enjoy your delicious Lentejas, preferably with a mezcalito or a small sipping shot of mezcal!

Enjoy!!

Notes:

Lentil Type: Make sure to use dried green lentils, as they hold their shape well during cooking. Avoid red lentils, which tend to break down and become mushy.

Garlic: Smashed garlic cloves release flavor more gradually, while minced garlic adds a punch. Adjust the amounts based on your taste preference.

Onion: The sliced onion will soften and add sweetness to the stew, while the chopped onion contributes texture and flavor. Don’t skip either!

Bacon: Thick-cut bacon adds a nice smoky flavor. You can also use turkey bacon or omit it for a vegetarian version, but consider adding a bit of smoked paprika for flavor.

Plantain: Choose a ripe plantain for sweetness. If it’s too green, it may not soften properly during cooking.

Pineapple: Fresh pineapple adds brightness and balance to the dish. If you use canned pineapple, drain it well to avoid excess liquid.

Spice Level: Adjust the jalapeño based on your heat preference. You can also remove the seeds for a milder flavor.

Cooking Liquid: The reserved cooking liquid adds flavor back into the dish, so don’t skip this step! Add more or less depending on how thick you like your stew.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. The flavors often deepen and improve after a day!

Serving Suggestions: Pair the stew with warm tortillas, rice, or a side salad for a complete meal. A squeeze of lime just before serving can add a refreshing touch.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this stew vegetarian or vegan?

Yes! To make it vegetarian, simply omit the bacon and replace it with olive oil or a smoky seasoning like smoked paprika for flavor.

For a vegan version, you can also skip any animal-based ingredients and use vegetable broth instead of water for added depth.

How can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

You can also freeze the stew for up to 3 months.

Just thaw it overnight in the fridge before reheating.

What can I serve with Lentejas?

This stew pairs well with warm tortillas, rice, or crusty bread.

You can also serve it with a side salad or avocado for added freshness.

Can I use canned lentils instead of dried?

While you can use canned lentils to save time, the texture and flavor may differ.

If using canned, skip the initial cooking step and add them toward the end of cooking to heat through, adjusting the cooking liquid accordingly.

How do I adjust the spiciness?

To control the heat level, you can adjust the amount of jalapeño used.

Removing the seeds and membranes will make it milder.

Alternatively, you can add more or less jalapeño to suit your taste.

For a non-spicy version, simply omit the jalapeño altogether.

How do I know when the lentils are cooked properly?

Lentils should be tender but not mushy.

After about 20 minutes of simmering, taste a few lentils.

They should hold their shape but be soft enough to easily bite into.

If they’re still firm, continue cooking for a few more minutes and check again.

What if I can’t find fresh plantains?

If fresh plantains are unavailable, you can substitute them with sweet potatoes or even regular bananas.

Keep in mind that the flavor and texture will differ slightly, but they can still add a nice sweetness to the dish.

Can I make this dish in advance?

Absolutely! Lentejas tastes even better the next day as the flavors meld.

You can prepare it a day ahead and store it in the refrigerator.

Just reheat gently on the stove, adding a little extra liquid if it thickens too much.

What can I do to thicken the stew?

If you prefer a thicker stew, you can let it simmer uncovered for a bit longer to reduce the liquid.

Alternatively, you can mash a portion of the lentils with a fork or potato masher and stir them back into the stew to create a creamier texture.

Is it necessary to use bacon?

While bacon adds a delicious smoky flavor, it’s not essential.

You can replace it with olive oil for sautéing and add smoked paprika or liquid smoke for a similar taste.

This makes the dish lighter and suitable for vegetarians or those avoiding pork.