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Lentil Pastelon | Sweet & Sorrel

Lentil Pastelon

Author: Dani
4 from 2 votes
This Lentil Pastelon recipe has layers of fried plantains, lentils, and lots of cheese. You won't be able to eat just one bite!
Prep Time 25 minutes
Cook Time 20 minutes
Servings 6 people
Course Main Course
Cuisine American, Caribbean

Ingredients

  • 1 tbsp olive oil
  • 2 shallots, finely chopped (or 1 medium sweet onion)
  • 4 cloves garlic, minced
  • 2 medium red bell peppers, sliced lengthwise
  • 1 jalapeno, diced
  • 1 tbsp adobo seasoning
  • 1 tbsp smoked paprika
  • 2 tsp turmeric
  • 2 tsp garlic powder
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1/2 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1/2 cup tomato paste
  • 1 cup tomato sauce
  • 1/4 cup water (use as needed)
  • 3 cups cooked lentils
  • coarse salt and pepper
  • 6-8 ripe plantains
  • 1/2 cup canola oil
  • 12 slices provolone cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup smoked gouda cheese
  • fresh herbs to garnish (I used thyme and sage)

Instructions 

  • Heat olive oil in a dutch oven over medium heat. Add shallots and garlic, saute until shallots become translucent. Add bell peppers and jalapeno and cook for 1 minute. Add seasonings, dried herbs, tomato paste, tomato sauce, and water (start with half of the water). Stir to combine. Add cooked lentils and simmer covered for 10 minutes. Check lentils. If the sauce is too thick, add remaining water and cook for another 2-3 minutes. Season with salt and pepper. Remove dutch oven from the heat and rest covered for another 10 minutes to allow sauce to thicken further. Set aside.
  • Peel plantains and cut lengthwise. You should get about 3-4 pieces per plantain. Fry plantain in canola oil until each side is golden brown. Transfer to a plate lined with paper towels to remove excess oil.
  • Preheat oven to 350 degrees. Grease an 8x8 baking dish. Line dish with a layer of plantains, followed by the lentil mixture, then provolone, mozarella, and gouda. Repeat twice more for 3 total layers. Top with more coarse salt and pepper. Bake for 20 minutes, until cheese melts and is bubbly. If your cheese is not brown enough, broil for an additional 2-3 minutes. Let the pastelon rest for 10 minutes, then garnish with fresh herbs and serve.

Did You Make This Recipe?

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Keyword fried plantain, lasagna, pastelon, plantain lasagna