Lentil and Pigeon Pea Soup with Broiled Plantains

Ingredients

• 14 cups water
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion
• 2 inch piece of ginger
• 1-2 hot pepper, wiri wiri, scotch bonnet, habanero
• 1 large tomato, diced
• 5-6 stems fresh thyme leaves
• Handful fresh parsley, chopped
• 4 small vegetable boullion cubes
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 medium red potatoes, diced
• 1/2 lb brown lentils
• 1 15.5oz can pigeon peas or 1/2 cup dried beans (see note below)
• 1 tbsp salted butter
• 3-4 large half ripe plantains
• oil to coat
• 1/4 tsp salt

Instructions

1. 1

   Bring water to a boil. Add next eleven...: Bring water to a boil. Add next eleven ingredients. Let boil 25-30 minutes.

2. 2

   Rinse lentils then add to pot with potatoes....: Rinse lentils then add to pot with potatoes. Boil until potatoes are almost cooked through and lentils are beginning to look soft.

3. 3

   Add pigeon peas and let soup boil another...: Add pigeon peas and let soup boil another 25 minutes or until soup looks slightly thick.

4. 4

   Stir in butter.

5. 5

   Slice plantains about 2in in thickness. Toss in...: Slice plantains about 2in in thickness. Toss in a mixing bowl with oil and salt. Place on baking sheet and place in middle rack of oven. Broil 10 minutes on one side, flip and broil 10 minutes on the other side.