Photo credit: Lauren Vied Allen 

Kiera Wright-Ruiz shared this recipe from her new cookbook My (Half) Latinx Kitchen: Half Recipes, Half Stories, All Latin American.

She says: "This vegan lentil stew can be found throughout Ecuador, but the country's coastal region is often credited with creating the dish. It is typically eaten with carne asada, but I like it just on its own with some fresh rice, sweet maduros, and sliced avocado."

• ¼ cup extra-virgin olive oil
• ½ cup diced red onion
• ½ cup diced white onion
• ½ diced green pepper
• ½ diced red pepper
• 1 cup diced Roma tomatoes (about 2 small tomatoes)
• 4 scallions, chopped (about ½ cup)
• 4 garlic cloves, chopped
• 1 tablespoon ground cumin
• 1 tablespoon adobo seasoning
• 1 ½ teaspoons sazon with achiote
• ½ teaspoon freshly cracked black pepper
• 1 pound dried brown lentils, such as Rancho Gordo Puglia Lentils, picked over and rinsed
• ½ cup packed finely chopped cilantro leaves and stems
• 1 teaspoon kosher salt, plus more to taste
• 1 green (unripe) plantain
  

Serves 8 to 10

1. 1. Heat the oil in a large Dutch Oven or large pot over medium-high heat. Once the oil is shimmering add the onion and bell peppers. Cook, stirring frequently to avoid browning until the onion is translucent and the bell peppers are crisp tender, 3 to 5 minutes.
   2. Add the tomatoes, scallions, garlic, cumin, adobo, 1 teaspoon of the sazon, and the black pepper. Cook, stirring frequently, until the white parts of the scallions and garlic tender, about 3 minutes.
   3. Add 7 cups water, the lentils, cilantro, and salt. Increase the heat to high and bring to a boil. Once boiling, reduce the heat to low. Cook uncovered until the lentils are mostly tender, about 15 minutes, stirring occasionally.
   4. Around the 15-minute mark, prepare the plantain. First, fill a large measuring cup with 2 cups hot tap water and mix in the remaining ½ teaspoon sazon. This will prevent the plantain from oxidizing and darkening color.) Cut off and discard the ends of the plantain. Using a pairing knife cut a slit along the length to remove the peel.  If the peel is too firm use a spoon to lift the edges then discard the peel.  Then using the medium holes of a box grater, grate the plantain into the sazon water, stirring occasionally to avoid clumping. Stir well to combine and break up any clumps.  
   5. While stirring the lentils with a wooden spoon pour the plantain mixture into the pot.  Continue to stir quickly to keep the grated plantain from forming clumps. Increase the heat to medium high and keep stirring until the plantain starts to cook and the lentils thicken about 3 minutes. Once boiling reduce the heat to low.  Simmer stirring occasionally until the plantain is cooked and the lentils are fully tender, about 10 minutes.  If you prefer a thicker consistency, continue to simmer until the desired texture is reached.  Taste and adjust for salt.  Serve while warm. Store in the refrigerator for up to a week, thinning with a small amount of water if desired. You can also freeze leftovers for up to 3 months.