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Monday, April 27, 2015

Savory Truffled Plantains over Roasted Garlic Lentils

For years, I have made a simple dinner out of spaghetti squash, Beluga lentils, roasted garlic, and white truffle oil.  It's my favorite healthy comfort food.  I love the snap of the black Beluga lentils and the buttery pasta-like strands of the squash all tied together with the flavorful garlic and truffle oil. 
 Recently, I was asked by the website, Stuffed-Pepper ( a website devoted to gluten free cooking), to become a contributor and take part in their monthly ingredient challenge.  The current ingredient happens to be green plantains.  While I have eaten plantains in restaurants before, I had never actually made them at home.  My husband wanted me to go the sweet route, but I rarely crave sweet food.  It occurred to me that I could swap out the plantains for the squash as my starch in my original recipe.  I also swapped green lentils for the Beluga lentils only because they are more readily available.  However, if you would like to try the Beluga lentils you can order them here.  I highly recommend trying them sometime as they are delicious and have a wonderfully
unique texture. 

  • 2 green plantains
  • 1 cup green lentils
  • 4 cups vegetable broth
  • 1 head of garlic
  • 2 1/2 Tbsp butter
  • white truffle oil
  • Sea salt
  • chili powder
  • Extra-virgin olive oil
1.  Preheat oven to 400 degrees.  Cut the pointed tip of the garlic off, exposing the top of the cloves.  Be careful to keep the head intact.  Place the garlic on a small sheet of aluminum foil, and drizzle generously with olive oil.  Loosely fold up the side to create a packet.  Cook for 35 minutes. 

2.  In a medium saucepan, bring 4 cups of vegetable broth to a simmer.  Add the lentils, stir, and cover, leaving the lid partially on.  Reduce heat to low and cook for 25 minutes, or until tender.  Drain any excess broth off and stir in the butter, 1 tsp of white truffle oil, and sea salt to taste. 

3.  While the lentils are cooking, start the plantains.  Slice off the peel on a cutting board.  Cut the plantains into *1/2 slices, at an angle. Sprinkle the plantain pieces with 1/2 tsp each of sea salt and chili powder and flip them over as you go so that each side is seasoned.  Working with 1 plantain at a time, add to a large saucepan that has 2 Tbsp olive oil heated over medium-high heat.  Cook for about 5-7 minutes per side or longer if your slices are thick or you use less oil.  When they are browned and crisp drizzle evenly with 1 tsp of white truffle oil and turn over in pan to coat both sides.  Remove the cooked batch to a plate and repeat with the remaining plantain slices.  Sprinkle cooked slices with more sea salt to taste.
4.  Remove the roasted garlic from the oven and use the back of a knife to gently squeeze the cooked garlic cloves out of the head.  Sprinkle with a tiny bit of sea salt and use a fork to mash the garlic into a paste.  Stir into the warm lentils. 

5.  Add a scoop of lentils to a bowl and top with the sautéed plantains. 

*  You can chop the plantains into bite-sized pieces if you prefer. Be sure to reduce the cooking time to prevent burning. 


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