Maria’s Lentils

Preparation info

  • 8 to 10

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds lean pork, cubed
  • 1 large onion, coarsely chopped pepper
  • 2 garlic cloves
  • 4 medium tomatoes, peeled, seeded and chopped
  • cups dried lentils
  • Salt and freshly ground black pepper
  • 2 barely ripe bananas, cut into 1-inch chunks
  • cups pineapple cubes
  • Cilantro (fresh coriander leaves) (optional)


    1. Simmer the pork barely covered with water in a deep skillet. Cook until the liquid evaporates and pork browns.

    2. Add onion and garlic and cook gently until golden brown. Add tomatoes. Simmer.

    3. Meanwhile, cook the lentils in four cups water for about forty minutes, until almost tender. Pour into pork mixture and mix well. Season to taste. Simmer for thirty minutes longer.

    4. Five minutes before serving, add bananas, pineapple and, if desired, cilantro leaves.