Mexican Lentils with Fried Plantain & Chorizo: Sweet, Smoky, One-Pot Comfort

Lentils have a reputation problem north of the border — "healthy," "filling," "fine." In a Mexican kitchen they are none of those boring things. Lentejas con chorizo is a proper guisado: the chorizo renders its red, smoky fat into the pot, a blended tomato base fries in it, and the lentils simmer until they taste like something your abuela would bring to the table without asking if you were hungry.

The twist that makes this version the one people ask for again is the plátano macho. Dice a ripe plantain, fry it golden, and fold the cubes in right at the end — each bite goes sweet-then-smoky, soft lentils against caramelized edges. It's the same sweet-and-savory instinct behind mole and picadillo, in a pot that takes 45 minutes start to finish.

Ingredients

• 1½ cups lentils, rinsed and drained — Verde Valle Lentejas cook evenly and hold their shape
• 100 g (3.5 oz) chorizo, Mexican-style, pork or soy
• 1 ripe plantain (plátano macho) — yellow with black spots, not green — peeled and diced
• 2 tomatoes, ¼ white onion and 1 clove of garlic, blended for the base
• A sprig of fresh cilantro or epazote — dried Carabobo Epazote gives it the real caldo-de-rancho aroma
• 4 cups vegetable broth or water — a spoon of Knorr Caldo de Verduras in plain water does the job
• Vegetable oil and salt to taste
• Warm corn tortillas, for serving

How to Make It

Step 1 — Cook the lentils

In a pot with 4 cups of water or vegetable broth, cook the lentejas with a piece of onion and a pinch of salt for about 20 minutes, until tender but not falling apart. Don't drain them — that broth is going back into the pot.

Step 2 — Fry the plantain

While the lentils cook, dice the ripe plátano macho into cubes and fry them in a little oil over medium heat until golden and caramelized on all sides, 4–5 minutes. Drain on a paper towel and set aside. (Resist eating them all. You'll fail. Fry a few extra.)

Step 3 — Brown the chorizo

In a separate wide pot, cook the chorizo over medium heat, breaking it up with a wooden spoon, until completely browned and it has rendered its red, smoky oil. That oil is the whole point — don't pour it off.

Step 4 — Simmer the base

Pour the blended jitomate, cebolla and ajo straight into the pot with the chorizo and let it fry for 4–5 minutes, until it darkens and smells sweet. Add the cooked lentejas with all their broth and the sprig of cilantro or epazote. Bring to a gentle simmer and let it go 8–10 minutes so everything gets acquainted. Taste for salt.

Step 5 — Add the plantain and serve

Gently fold in the golden plantain cubes 3 minutes before serving, so they keep their shape and lend a subtle sweetness to the earthy lentils. Fish out the herb sprig, ladle into deep bowls and serve hot with warm corn tortillas. ¡Provecho!

One pot, a bag of lentejas, a plantain you forgot on the counter until it was perfect — this is the guisado for the second week of October. Finish the meal the way the mercado does: a gloria or a square of ate de membrillo with a cafecito. The lentils, the epazote and the caldo de verduras are all in the shop. 🌮

Taste the Fiesta!