Whole Food, Plant-Based Recipe Heritage Plantain & Lentil Pie

Ingredients

For the lentils

• 1 cup uncooked French green or black lentils
  

• 2½ cups low-sodium broth
  
• 1 small yellow onion, chopped
  
• ¼ cup of diced red and green pepper
  
• 1 clove of garlic, minced
  
• 2 bay leaves
  
• 3 T tomato paste
  
• 1 T nama shoyu or low-sodium soy sauce
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• ½ tsp cumin
  
• ¼ cup chopped cilantro or parsley for garnish

For the plantain mash

• 3-4 yellow plantains, ripeness according to your preference, with or without dark spots

For the sautéed spinach

• 2 T vegetable broth
  

• 2 garlic cloves, minced
  
• 1 package of fresh spinach
  
• ¼ tsp sea salt (optional)
  
• Lemon wedge, for squeezing
  
• Freshly ground black pepper

Instructions

For the lentils

1. In a medium saucepan, combine the lentils, bay leaf, onion, pepper, garlic, and broth, and bring to a boil.
2. Add tomato paste, nama shoyu, garlic powder, onion powder, and cumin.
3. Cover, reduce the heat, and simmer, stirring occasionally, for 17-20 minutes or until tender but not mushy.
4. Let cool. Remove the bay leaves.
5. Garnish with fresh herbs.

For the plantain mash

1. Bring a large saucepan of water to a boil.
2. Cut the ends off each plantain. Then cut the plantain in half.
3. Use a paring knife to slice lengthwise across the peel, just to where it meets the flesh.
4. Remove the peel. Then repeat with the rest of the plantain.
5. Carefully add the plantain pieces to the saucepan of hot water.
6. Reduce the heat to medium/low and leave to simmer until the plantain is tender.
7. To determine its readiness, use a fork to prick the plantain. It should be soft to the touch with a bright yellow hue.
8. Strain off the excess water.
9. Place the plantain in a medium-sized bowl and allow to cool down before proceeding to mash the plantain with a potato masher or fork. If your plantain is firm you may need to use a splash of water for creaminess.
10. Once crushed, add additional ingredients to your taste.

For the sautéed spinach

1. Heat the broth in a large skillet over medium heat.
2. Add the garlic and cook for 30 seconds, or until fragrant but not at all browned.
3. Add the spinach and salt (if using) and cook, tossing, for 1-2 minutes, or until the spinach is just wilted.
4. Remove from the heat and season to taste with lemon juice and black pepper.

Assemble the pie

1. In a casserole dish, layer the lentils, spinach, and plantain mash in that order.
2. Use the back of a spoon to smooth out the plantain mixture.
3. Place the casserole in the oven under the broiler to lightly brown the top for 1-2 minutes.
4. Remove from the oven and dust the top with paprika for color.
5. Garnish with chopped parsley.