Pastelón de Plátano Maduro (Vegetarian Plantain 'Lasagna' with Lentils and Cheese)

Ingredients

Contains dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Rinse lentils and place them in a small saucepan with the vegetable broth; bring to a simmer and cook until just tender, 25–30 minutes.

   If the broth reduces before lentils are tender, add a splash of water.

   30 min
2. 2

   While lentils simmer, peel the ripe plantains by cutting off both ends and slicing the skin lengthwise, then remove the peel and cut each plantain lengthwise into 1/4-inch slices.

3. 3

   Heat the vegetable oil in a 12-inch skillet over medium-high heat until shimmering and hot (about 2–3 minutes).

   3 min
4. 4

   Fry plantain slices in batches without crowding until soft and deeply golden on both sides, 2–3 minutes per side; transfer to paper towels and sprinkle with 1 tablespoon salt.

   Ripe plantains cook fast and caramelize; keep an eye so they don't burn.

   20 min
5. 5

   Reserve 1/4 cup of the fried plantain slices chopped for the top if you like a caramelized finish; transfer the remaining warm fried plantains to a large bowl and mash to a coarse purée.

6. 6

   Stir the beaten eggs and 1/2 teaspoon salt into the mashed plantains until combined; set aside.

7. 7

   In a separate large skillet, heat 2 tablespoons olive oil over medium heat, then add the chopped onion and red bell pepper and sauté until softened, 5–6 minutes.

   6 min
8. 8

   Add the chopped mushrooms and minced garlic to the skillet and cook until the mushrooms release their liquid and it mostly evaporates, about 4–5 minutes.

   5 min
9. 9

   Stir in the tomato paste and cook 1 minute, then add the diced tomatoes, cooked lentils (drained if needed), cumin, smoked paprika, oregano, black pepper, and 1 teaspoon salt; bring to a simmer and cook until thickened, 8–10 minutes. Stir in chopped cilantro off heat.

   10 min
10. 10

    Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little oil or butter.

11. 11

    Spread half of the mashed plantain evenly in the bottom of the prepared baking dish and press to form a compact layer.

12. 12

    Spread half of the lentil-mushroom filling over the plantain layer, then sprinkle with one-third of the shredded cheese.

13. 13

    Repeat: spread the remaining mashed plantain as a second layer, then the remaining lentil filling, and finish by sprinkling the remaining shredded cheese and the reserved chopped fried plantain on top.

14. 14

    Bake the pastelón until the cheese is melted and the top is bubbling and lightly golden, 25–30 minutes.

    If the top browns too fast, tent with foil for the last 10 minutes.

    30 min
15. 15

    Let the pastelón rest 10 minutes before slicing into squares so the layers set.

    10 min
16. 16

    Serve warm with sliced avocado and pickled onions or a simple salad if desired.