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Vegan Sancocho
Servings: 2
  • 1 ⁄2 cup dried red lentils
  • 1 tbsp olive oil
  • 1 ⁄4 small onion, chopped
  • 1 ⁄2 medium red bell pepper. chopped
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 4 cups water
  • 1 ⁄2 small yucca, peeled and cut in half
  • 1 ⁄2 small yautia, peeled and cut in half
  • 1 ⁄2 medium corn cob, cut in half
  • 1 ⁄2 small green plantain, peeled & cut in 1/2" thick slices
  • 1 ⁄4 cup fresh cilantro
  • 1 ⁄2 tsp ground oregano
  • Juice of 1⁄4 lime
  • Salt to taste
  1. Boil the lentils in a pot filled with water for about 20 minutes, or until tender.
  2. Drain, cool and transfer to a blender. Blend to a smooth puree. Set aside.
  3. In a large pot, heat the olive oil and add the onion, red bell pepper, garlic and tomato paste.
  4. Sauté for 1 to 2 minutes, and then add the lentil puree, water, yuca, yautia, corn and plantain. Cook for 35 minutes over medium heat with the lid on, making sure to stir every 10 minutes.
  5. By the end of the cooking time, the stew should be thick and you should be able to stick a fork through the root vegetables. If you want a thinner consistency, add more water, until desired consistency is reached.
  6. Stir in the fresh cilantro, ground oregano, lime juice and salt to taste.
Recipe Notes

If reheating, add some water until stew-like consistency is reached.