Plantain and Lentil Stew
	Ingredients: 1 cup lentils 11/2 cups pineapple cut into 1/2-inch cubes 1 tablespoon olive oil 2 plantains, peeled and cut into 3/8-inch slices 1 small onion, chopped 2 cloves garlic, chopped 1 teaspoon Kosher salt 1 large tomato, cored and chopped Cooked rice
	Instructions: 1. In a large saucepan, cook lentils in 2 quarts water until just barely tender, about 45 minutes. Drain, reserving liquid. 2. Wipe out saucepan. Heat oil over moderate heat. Add onion and garlic and cook until onion is soft, about 4 to 5 minutes. Add tomato and cook a few minutes. Add lentils, about 1 cup of lentil broth, pineapple, plantains, and salt. 3. Cook about 20 minutes until the stew thickens slightly. Check for salt and serve over rice.

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