Casabe Toasts with Lentil Pabellon, Baked Sweet Plantains and Guayanes Cheese Cream

Instructions

1. 1

   1. Place the lentils and 750 ml (3.2 cups) water in a medium pot. Bring to a boil, reduce the heat, and cook for 22 to 25 minutes until tender but still holding their shape. Drain any excess liquid and set aside.

2. 2

   2. Preheat the oven to 220 °C / 425 °F. Arrange the ripe plantain slices on a tray, brush them with 1 tablespoon annatto oil, add a pinch of salt, and bake for 18 to 20 minutes, turning halfway through, until golden on the edges and soft in the center.

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   3. Meanwhile, heat the remaining 1 tablespoon annatto oil in a wide skillet over medium heat. Sauté the white onion, red bell pepper, and sweet pepper for 5 minutes. Add the garlic and cook 1 minute more.

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   4. Stir in the crushed tomato, grated panela, ground cumin, 1 teaspoon salt, and black pepper. Cook for 4 minutes, stirring, until the sofrito looks thick and glossy.

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   5. Add the cooked lentils to the sofrito and mix well. Cook for 6 to 8 minutes over medium-low heat so the stew becomes rich and slightly creamy. Adjust with the remaining salt to taste and keep warm.

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   6. In a bowl, combine the crumbled Guayanes cheese, plain yogurt, fresh cilantro, and lime juice. Blend or mash with a fork until you get a rustic but spreadable cream.

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   7. Warm the casabe directly on a dry skillet or in the oven for 2 to 3 minutes at 180 °C / 350 °F, just until crisper and fragrant.

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   8. To serve, place the casabe rounds on plates or break them into halves. Spoon the lentil pabellon over the top, arrange the baked plantains, and finish with dollops of Guayanes cheese and cilantro cream.

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   9. Serve immediately to keep the contrast between the crisp casabe, the juicy stew, and the caramelized plantain.