Lentil Soup and Tostones

Mother Nature is going to make me fat if she keeps this kind of weather up.  It’s a good thing I’ve been dragging myself to the gym on a semiregular basis.  Anyway, today I actually had a hard time figuring out what I wanted for dinner.   I was actually craving ramen, but then my roommates started talking about tapeworms so…yeah.  I figured I better start cooking something or I’d starve.  I ended up doing a spicy lentil, broccoli, and mushroom soup.  Unfortunately I had no stock so it could have been so much better but it was warm, spicy, good and filling so it did the trick.

I fried some tostones (again).  That’s pretty much no fail; and delicious.  All you need are green plantains, canola oil, and salt.  Warm up some oil in a frying pan medium-high heat (enough to reach halfway up the plantain slices).  Cut green plantains in about one inch thick slices.  (They have to be green.)  Put them in the oil to fry, flipping them over to get them golden on both sides.  Next you’ll want to take them out of the oil and find something to crush them down with.  There are special tools for this but I just used the bottom of a bowl.  Once you’ve squashed them, put them in the oil to fry again until nice and crispy.  Place on paper towels to absorb some of the oil and sprinkle with salt.  Dee-lish.


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