Second Prize in the 2008 Ethnic Recipe Contest
Yield:
minutes, or until the lentils are cooked. Makes 6 to 8 servings.Ingredients
1 teaspoon olive oil
2 pounds lean ground meat (beef, pork, lamb, turkey, or chicken)
salt and pepper, to taste
3 cloves garlic, peeled
1 or 2 large onions, diced
1 bay leaf
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 cups broth (beef, chicken, or vegetable)
4 carrots, peeled and chopped into bite-size pieces
3 stalks celery, coarsely chopped
2 large potatoes, peeled and cut into bite-size pieces
2 plantains, peeled and cut into bite-size pieces
1-1/4 cups dried lentils, rinsed and drained
1 can (28 ounces) crushed tomatoes, with liquid
Instructions
Heat the oil over medium-high heat in a large pot. Add the meat, season to taste with salt and pepper, and cook until browned, stirring frequently. Add the garlic, onions, bay leaf, paprika, oregano, ginger, and cayenne pepper. Cover and cook until the onions are tender, stirring occasionally, about 10 minutes. Add the broth, carrots, celery, and potatoes. Bring to a boil and cook 5 to 10 minutes, then reduce the heat to medium. Add the plantains, lentils, and crushed tomatoes. Simmer for about 30
-Heather Cave, Kansas City, Missouri
