The other day, I found an interesting-looking recipe – Beef Ribs and Lentil Soup – in Tiempo New York, a local newspaper. What actually caught my eye was the fact that one of the ingredients included plantains – green plantains to be exact. Well, regular readers know how I feel about plantains. I love them. I immediately tore out the recipe and planned to make it for dinner that evening.

I managed to buy all the ingredients; except for the one I craved the most – the plantains. By now, I’ve learned that in all adventures, especially cooking ones, not everything goes as planned and one has to make due with what one has. Too tired to go to the store that sold the plantains, I had no choice but to cook without them.

Still, my Beef Ribs and Lentil Soup turned out well. The beef ribs added a succulent taste to the soup. The potatoes, lentils, celery, carrots were light yet filling. Instead of two small potatoes as the recipe dictates, a friend suggested using the baby potatoes, which is what I used. I liked that much better. The same idea applied to the carrot called for in the recipe. Instead of one whole carrot, I used a handful of baby carrots. I liked their perfect bite-size and the fact that I didn’t have to bother peeling or chopping anything.

So two things were missing from the soup: Plantain and cilantro, an herb I also love. I had the cilantro but by the time the food was cooked I was very hungry and forgot to add it to the soup. Luckily, I was able to spare a few minutes to take a photo before eating.

Plantain, how do I love thee? Let me count the ways… I plan on making this Beef Rib and Lentil soup again very soon. Next time I’ll make sure it contains the plantain and cilantro. I believe those missing ingredients will enhance the soup flavor even more.

In the meantime, after the ingredients had the chance to meld together even longer, I found that my leftover soup tasted even better the next day. Mmm… Mmm good! Very good!

Paz

Ed. Note: I’ve made this recipe again, several times. Those times, I included the plantain (and cilantro), which you can see in newer photos below.

Dish made again in February, this time with plantains and garnished with cilantro (yum!)

Beef Ribs and Lentil Soup
Adapted from Tiempo New York by Viviana Palacios
Dining – page 12 (January 11–24, 2007)

Ingredients
1 tablespoon of butter
1 tablespoon of chopped garlic
½ pound of beef ribs
1 chopped onion
1 chopped carrot*
1 chopped celery strip
2 diced potatoes (small)*
½ diced green plantain
½ cup of lentil
5 cups of water
Salt, pepper and ground cumin
2 tablespoon of chopped cilantro

Preparation
Before chopping your ingredients, set the lentils aide in a bowl of water for at least 20 minutes or more. Preheat a soup pan; add the butter, onions, celery, garlic and beef ribs, salt, pepper and pinch of ground cumin. You brown the ribs for about 5 minute then add the drained lentil, potatoes, plantain, carrots and water. Check for salt and pepper taste and let boil for about 30 minutes, or to the desired thickness. Lastly you sprinkle some fresh cilantro on top and you are ready to serve. I like to add a squeeze of lime for enhanced flavor – try it!

*Paz Note: I used a handful of baby potatoes and baby carrots, instead.

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Beef Ribs and Lentils prepared again with plantains (and garnished with cilantro)