Instructions

Place the lentils in your Magefesa Pressure cooker and cover with water. Season with salt and bring to a boil. Reduce heat and simmer for 15 minutes. Set aside. Heat the olive oil in a Magefesa Skillet and stir in the sliced pineapple and banana over medium heat until it turns golden brown. Add the onions, garlic, bacon and tomatoes. Sauté for 10 minutes and incorporate to the reserved lentils. Add the mint and simmer over medium low heat for about 15 minutes until the lentils are tender. Rectify seasoning to taste and serve.

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