• Sumo

Plantains look like bananas but have a different flavor and texture. A ripe plantain is completely black with no green or yellow spots!


Plantain and Lentil Soup Recipe

Prep Time: 10 minutes

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Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Serving Size: 8




  • 1 Onion
  • 6 Cloves Garlic
  • 1 Cinnamon Stick
  • 3 Whole Cloves
  • 5 Sprigs of Thyme
  • 8 Cups Vegetable Broth
  • 1 1/2 Cups Brown Lentils, rinsed and drained
  • 3 Tablespoons Olive Oil
  • 2 Ripe Plantains, peeled and diced
  • 3 Carrots, chopped
  • 1/2 Teaspoon Salt
  • 1/8 Teaspoon Allspice
  • 3/4 Cup Cilantro, chopped


  1. Halve and peel the onion; cut one half into chunks and dice the other half. Divide the garlic cloves, peel and mince 3.
  2. In a square of cheesecloth, tie together the onion chunks, whole garlic cloves, cinnamon stick and whole cloves. In a separate square tie up the thyme.
  3. In a large stockpot combine the cheesecloth bundles and the broth and bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Stir in the lentils and cook for 15 minutes more.
  4. Strain, reserving the liquid and thyme bundle, and set the lentils aside.
  5. In a medium saucepan over medium heat, heat the oil and add in the diced onion; saute for 6-8 minutes. Reduce heat to medium-low and add in the plantains, carrots and salt. Saute for 15 minutes then stir in the garlic and allspice and cook 5 minutes more.
  6. Pour in the reserved lentil liquid, the lentils and the thyme bundle and simmer for 15 minutes. Remove the thyme bundle and discard.
  7. Stir in the cilantro, ladle into soup bowls, serve and enjoy!