Colombian Lentil, Pumpkin and Chorizo Casserole with Sweet Plantain Crust

Instructions

1. 1

   Preheat the oven to 400°F / 200°C.

2. 2

   Cook the lentils in a pot with 900 ml (3.8 cups) hot chicken broth or water for 20 to 25 minutes over medium heat, until tender but not falling apart. Set aside.

3. 3

   Meanwhile, place the ripe plantain pieces in another pot with 500 ml (2.1 cups) water and a pinch of salt. Cook for 12 to 15 minutes until very soft. Drain and mash with the butter and half of the queso costeño until you get a thick mash. Set aside.

4. 4

   Heat the vegetable oil in a large casserole pot or deep skillet over medium heat. Add the Colombian chorizo and brown for 5 to 7 minutes until it releases some of its fat and becomes lightly crisp. Remove a small portion if you want to use it for garnish and leave the rest in the pan.

5. 5

   Add the scallions, tomato, red bell pepper, and garlic to the chorizo. Cook for 6 to 8 minutes, stirring, until a thick hogao forms.

6. 6

   Add the ground cumin, ground annatto, tomato paste, salt, and black pepper. Stir for 1 minute to combine the flavors.

7. 7

   Add the diced pumpkin and cook for 3 minutes. Then add the cooked lentils with some of their cooking liquid and simmer for 10 to 12 minutes over medium-low heat, until the pumpkin is tender and the mixture is moist but thick.

8. 8

   Turn off the heat and stir in half of the chopped fresh cilantro. Adjust salt if needed.

9. 9

   Transfer the lentil, pumpkin, and chorizo mixture to a baking dish. Cover with the ripe plantain mash, spreading it with a spoon. Finish with the remaining crumbled queso costeño on top.

10. 10

    Bake for 15 to 18 minutes at 400°F / 200°C, until the top is hot and lightly golden around the edges. If you want more color, broil for 2 additional minutes, watching closely.

11. 11

    Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro and the reserved chorizo on top before serving.