"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lentil and Pigeon Pea Soup with Broiled Plantains Recipe

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This recipe for Lentil and Pigeon Pea Soup with Broiled Plantains, by , is from Rebekah's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Rebekah Malina


14 cups water
2 medium carrots, chopped
2 stalks celery, chopped
1 medium onion
2 inch piece of ginger
1-2 hot pepper, wiri wiri, scotch bonnet, habanero
1 large tomato, diced
5-6 stems fresh thyme leaves
Handful fresh parsley, chopped
4 small vegetable boullion cubes
1/2 tsp black pepper
1/4 tsp paprika
2 medium red potatoes, diced
1/2 lb brown lentils
1 15.5oz can pigeon peas or 1/2 cup dried beans (see note below)
1 tbsp salted butter

3-4 large half ripe plantains
oil to coat
1/4 tsp salt

Bring water to a boil. Add next eleven ingredients. Let boil 25-30 minutes.
Rinse lentils then add to pot with potatoes. Boil until potatoes are almost cooked through and lentils are beginning to look soft.
Add pigeon peas and let soup boil another 25 minutes or until soup looks slightly thick.
Stir in butter.

For Plantains
Slice plantains about 2in in thickness. Toss in a mixing bowl with oil and salt. Place on baking sheet and place in middle rack of oven. Broil 10 minutes on one side, flip and broil 10 minutes on the other side.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
If using dried pigeon peas, soak beans overnight then add with celery, onion, garlic to boil. If soup is not as thick as you'd prefer. Remove some potatoes, mash in a separate bowl then stir back into soup. Or dissolve 1 tbsp cornstarch in 2 tbsp cold water, stir mixture into soup and let boil a few minutes to thicken. Soup can also be made in slow cooker.




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