Colombian Lentil, Chorizo and Sweet Plantain Casserole with Almojábana Crust

Name: Colombian Lentil, Chorizo and Sweet Plantain Casserole with Almojábana Crust
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6
Cuisine: Colombiana
Ingredients: 10.6 oz dried lentils; 3.8 cups water; 10.6 oz Colombian chorizo; 10.6 oz ripe plantain; 1 cup scallions; 2 cups tomatoes; 4 cloves garlic; 3.5 oz red bell pepper; 1 tsp ground cumin; 1 tsp ground annatto; 1 tbsp grated panela; 0.5 cup fresh cilantro; 2 tbsp vegetable oil; 1.5 tsp salt; 0.5 tsp black pepper; 1 cup pre-cooked yellow cornmeal; 4.2 oz fresh farmer's cheese; 1 large egg; 0.5 cup milk; 1.5 tbsp melted butter

An original Colombian-inspired casserole featuring stewed lentils with hogao, browned chorizo, caramelized ripe plantain, and a tender baked almojábana-style topping. Comforting, flavorful, and ideal as a main dish.

25 minPrep

55 minCook

80 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

300 g dried lentils (enjuagadas)
900 ml water (for cocinar the lentejas)
300 g Colombian chorizo (en medias lunas)
300 g ripe plantain (diced small)
120 g scallions (chopped fina)
300 g tomatoes (chopped finos)
12 g garlic (chopped)
100 g red bell pepper (chopped diced small)
2 g ground cumin
2 g ground annatto
12 g grated panela
20 g fresh cilantro (chopped)
30 ml vegetable oil
8 g salt (or to taste)
1 g black pepper (freshly ground)
120 g pre-cooked yellow cornmeal (for the crust)
120 g fresh farmer's cheese (grated or desmenuzado fino)
50 g egg
120 ml milk
20 g melted butter

Nutrition facts

per serving

489 kcal

Calories

22 g

Protein

39 g

Carbs

27 g

Fat

8 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish or casserole with a little of the vegetable oil.
2
2. Place the lentils and water in a medium pot. Cook over medium heat for 25 to 30 minutes, until tender but still holding their shape. Add 2 g salt during the last 5 minutes. Drain only if there is excess liquid and set aside.
3
3. While the lentils cook, heat a large skillet over medium heat. Add the chorizo and brown for 6 to 8 minutes so it releases some fat and develops good color. Remove the chorizo and set aside, leaving 1 tablespoon of fat in the pan or adding some of the vegetable oil if needed.
4
4. In the same skillet, add the remaining vegetable oil, scallions, tomatoes, garlic, and red bell pepper. Cook for 6 to 8 minutes, stirring, until a thick hogao forms.
5
5. Stir in the ground cumin, ground annatto, grated panela, 6 g salt, and black pepper. Mix well and cook 2 minutes more to combine the flavors.
6
6. Add the ripe plantain to the hogao and cook for 4 minutes, stirring gently, until it begins to soften and lightly caramelize.
7
7. Add the cooked lentils, browned chorizo, and half of the fresh cilantro to the skillet. Stir gently and cook for 3 to 4 minutes so the stew is moist but not runny. Adjust salt if needed.
8
8. Transfer the lentil, chorizo, and plantain mixture to the greased casserole dish and spread it evenly.
9
9. In a bowl, mix the pre-cooked yellow cornmeal, farmer's cheese, egg, milk, and melted butter until you have a thick, spreadable dough, similar to a soft almojábana batter.
10
10. Spoon or spread the corn and cheese mixture over the casserole, covering most of the surface without pressing down too much.
11
11. Bake the casserole at 200 °C / 400 °F for 18 to 22 minutes, until the crust is golden around the edges and set in the center.
12
12. Remove from the oven, let rest for 5 minutes, and finish with the remaining fresh cilantro on top before serving.

Chef tips

If you want a more golden crust, switch on the broiler for 1 to 2 minutes at the end, watching closely so the cheese does not burn. You can also let the casserole rest for 10 minutes for cleaner portions.

Substitutions

You can use fresh longaniza instead of Colombian chorizo. Farmer's cheese can be replaced with firm fresh cheese. If panela is unavailable, use brown sugar in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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