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Boil the lentils in a pot filled with water for about 20 minutes, or until tender.
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Drain, cool and transfer to a blender. Blend to a smooth puree. Set aside.
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In a large pot, heat the olive oil and add the onion, red bell pepper, garlic and tomato paste.
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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.
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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.
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Stir in the fresh cilantro, ground oregano, lime juice and salt to taste.