Costa Rican Casado Lentil Plates

Ingredients

• 1 1/2 cups cooked lentils
• 1 1/2 cups long-grain rice
• 2 ripe plantains, sliced on the diagonal
• 4 tbsp neutral oil, divided
• 1/2 yellow onion, finely diced
• 4 garlic cloves, minced
• 1 small red bell pepper, diced
• 1 tsp ground cumin and 1 tsp dried oregano
• 2 cups shredded cabbage
• 3 ripe tomatoes, diced
• 2 limes, 1 juiced and 1 cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Rinse the rice until the water runs clear, then simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes and leave it covered off the heat.
2. Toss the cabbage and tomatoes with the lime juice, half the cilantro, and 1/2 teaspoon salt for the salad and set it aside to wilt slightly.
3. Heat 1 tablespoon of the oil in a pan over medium heat and cook the onion and bell pepper with a pinch of salt for 8 minutes, until soft.
4. Add the garlic, cumin, and oregano for 30 seconds, then the lentils and 1/2 cup water, and simmer for 10 minutes until thick and saucy. Crush a spoonful against the pan to bind them.
5. Use plantains that are yellow with heavy black patches. Green or barely yellow ones stay starchy and will not sweeten in the pan.
6. Heat the remaining oil in a skillet over medium-high heat and fry the plantain slices for 2 to 3 minutes per side, until deep golden and caramelised at the edges.
7. Drain the plantain on a rack and salt lightly while hot.
8. Plate each casado with the components kept separate rather than mixed: a mound of rice, the lentils, the fried plantain, and the salad, with the remaining cilantro and lime wedges.

Allergen note: No common allergens in the listed ingredients; check packaged items.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.