Sprouted Lentil and Heirloom Tomato Salad

This surprising combination of flavors, sweet, pungent and spicy gives this dish it's memorable appeal.

yield: 6 servings  |  prep time: 40 minutes  |  cooking time: 15 minutes

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ingredients

• 2 1/2 cups cooked black beans

• 2 1/2 tablespoons olive oil

• 1/2 cup sweet onion, sliced thin

• 4 cloves garlic

• 1 small red bell pepper, diced

• 2 teaspoons cumin

• 1 teaspoon oregano

• 1/2 cup vegetable stock

• Salt and pepper to taste

• 1/4 cup minced cilantro

• 3 dried ancho chili peppers

• 3/4 cup diced tomatoes (may use drained canned tomatoes)

• 2 tablespoons tomato paste

• 2 teaspoons smoked paprika

• 1 tablespoon honey

• 2 bananas

• 1 tablespoons butter or coconut oil

• Butter lettuce leaves, cooked rice and cilantro for garnish

directions

1. Drain the beans and set aside.

2. Heat 1 1/2 tablespoons oil in a skillet over medium heat until hot but not smoking. Add the onion and toss to coat with oil, then reduce heat to low and cook, stirring frequently until translucent.

3. Slice two cloves of garlic very thin. Add along with the bell pepper, cumin and oregano to the beans.

4. Stir in 1/4 cup stock. Bring the mixture to a simmer and cook, stirring often, until flavors merge and the peppers just begin to soften, about 8 minutes.

5. Stir in the chopped cilantro. Season to taste with salt and pepper. The beans may be prepared to this point and refrigerated in an airtight container for up to 4 days.

6. To prepare the sauce: Place the ancho peppers in a small bowl and cover with boiling water. Set aside and allow to soften for 20 minutes.

7. Drain the peppers. Remove stems, and most of the seeds. Place anchos in a food processor or blender with the remaining garlic, 1 tablespoon oil, 1/4 cup stock, diced tomatoes, tomato paste, paprika and honey. Blend well.

8. Warm the sauce, seasoning to taste with salt and pepper. The sauce may be prepared up to a week in advance if refrigerated in an airtight container.

9. To serve: Warm the beans and the ancho sauce separately.

10. Peel and slice the bananas into 4-inch wedges. In a skillet heat the butter or coconut oil until very hot, but not smoking.. Carefully place banana slices cut side down in the hot oil. Cook until lightly browned.

11. To serve arrange the beans, rice and bananas on top of a lettuce leaf. Garnish with cilantro and a dollop of ancho sauce. Serve additional sauce along side.