Sweet Plantain Canoes with Lentil Pabellón and White Cheese

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Wash and dry the ripe plantains, then place them whole with the peel on a baking tray. Bake for 25 to 30 minutes, until the peel looks dark and the flesh is very tender.

2. 2

   While the plantains bake, place the dry lentils, water, bay leaf, and 1/2 teaspoon of the salt in a medium pot. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes until the lentils are tender but still hold their shape. Drain if needed and remove the bay leaf.

3. 3

   Heat 2 tablespoons of annatto oil or vegetable oil in a wide skillet over medium heat. Add the white onion, Venezuelan sweet pepper, and garlic. Sauté for 4 to 5 minutes until the onion turns translucent.

4. 4

   Add the ripe tomato, tomato paste, remaining ground cumin, sweet paprika, black pepper, grated panela or piloncillo, and the rest of the salt. Cook for 5 minutes, stirring, until you have a thick and fragrant base.

5. 5

   Stir the cooked lentils into the sofrito and mix well. Cook over medium-low heat for 5 to 7 minutes so the filling comes together. Add the lime juice and half of the fresh cilantro. Adjust salt if needed and keep warm.

6. 6

   Remove the plantains from the oven and let them rest for 5 minutes so they are easier to handle. Without removing all the peel, make a lengthwise cut in each plantain and gently open them into canoe shapes. Press the center lightly with a spoon to make room for the filling.

7. 7

   Melt the butter and brush it over the plantain flesh. Sprinkle about 1 tablespoon of the fresh white cheese inside each canoe to create a savory base.

8. 8

   Fill each plantain canoe generously with the lentil mixture. Top with the remaining fresh white cheese and a drizzle of the last tablespoon of annatto oil or vegetable oil.

9. 9

   Return the canoes to the oven for 8 to 10 minutes at 200 °C / 400 °F, until the cheese softens and the edges of the plantain begin to caramelize.

10. 10

    Serve hot, scattering the remaining fresh cilantro on top. If desired, add a few extra drops of lime juice just before serving.