In a semi-deep pot, add enough oil and add the garlic, onion, tomatoes, and sauté for 3 minutes; add the red wine and let it boil for 5 minutes until reduced by half.
Next, blend the tomato preparation until the mixture is smooth.
In a pot, add the lentils, vegetable broth, and salt; boil for about 30 minutes. It should have a smooth texture, without falling apart like puree.
Fry the plantains in hot oil for about 5 minutes.
For the sauté, heat a deep pot over high temperature and add enough oil, the onion, celery, chorizo, and bacon. Cook for 5 minutes, add the carrot, and then the tomato sauce you prepared earlier. Add the lentils with broth and combine the ingredients, cooking for another 10 minutes.
Serve, sprinkle cilantro, and add the fried plantains.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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