Petitchef

Df9: mexican lentils with pineapple and banana, chicken sausages, baby zukes

Main Dish
2 servings
25 min
40 min
Very Easy

Ingredients

Number of serving: 2
8 ounces dried lentils, picked over and washed well.

1 teaspoon salt

6 cups chicken stock or water or a combination of both

2 ribs celery with leaves, halved

1 carrot, trimmed and halved

8 sprigs Italian parsley

2 teaspoon extra-virgin olive oil

2 medium onions, chopped

4-6 cloves garlic, minced

1 28 ounces can diced tomatoes

1/2 cup golden raisins

2 teaspoon cumin

1 teaspoon ground coriander

1 teaspoon ancho chile powder

salt and black pepper to taste

1 20 ounces can pineapple tidbits, with juice

2 underripe bananas, peeled and cut into 1/2 in. dice

Preparation

  • Place the lentils in a saucepan with the chicken stock or water, celery, carrot, and parsley.
  • Bring the lentils to a boil, reduce the heat to medium low and simmer, uncovered, for 20 minutes, or until the lentils are just tender. There will still be some liquid in the pan.
  • Drain the lentils, remove the carrot, celery and parsley, and set the lentils aside.
  • While the lentils are cooking, heat the extra-virgin olive oil in a large deep skillet. Add the onions and cook until tender, about 7-8 minutes.
  • Add the garlic and cook for 2 more minutes. Add the tomatoes (undrained) to the pan, and add the raisins, cumin, coriander, and ancho chile powder.
  • Simmer uncovered over medium heat, stirring occasionally, for about 10 minutes. Add salt and pepper to taste. Stir in the pineapple and its juice and cook for 5 minutes. Add the bananas and cook for 2 more minutes. Gently fold the lentils into the mixture.
  • A nice glaze would be tasty on the sausages. browne the sausages in a skillet sprayed with non-stick spray, and when they were done, remove them from the pan. To make the glaze, melt 2 teaspoon butter in the skillet, and added 2 teaspoons each of mango chutney and guava jelly, and 1/2 t. smoked paprika. Add the sausages back the pan and let them baste in the glaze for about 5 minutes before serving.

Photos

DF9: Mexican Lentils with Pineapple and Banana, Chicken Sausages, Baby Zukes, photo 1DF9: Mexican Lentils with Pineapple and Banana, Chicken Sausages, Baby Zukes, photo 2DF9: Mexican Lentils with Pineapple and Banana, Chicken Sausages, Baby Zukes, photo 3DF9: Mexican Lentils with Pineapple and Banana, Chicken Sausages, Baby Zukes, photo 4DF9: Mexican Lentils with Pineapple and Banana, Chicken Sausages, Baby Zukes, photo 5DF9: Mexican Lentils with Pineapple and Banana, Chicken Sausages, Baby Zukes, photo 6




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