Kiera Wright-Ruiz's Menestra de Lentejas

Ingredients

• ¼ cup extra-virgin olive oil
• ½ cup diced red onion
• ½ cup diced white onion
• ½ diced green pepper
• ½ diced red pepper
• 1 cup diced Roma tomatoes (about 2 small tomatoes)
• 4 scallions, chopped (about ½ cup)
• 4 garlic cloves, chopped
• 1 tablespoon ground cumin
• 1 tablespoon adobo seasoning
• 1 ½ teaspoons sazon with achiote
• ½ teaspoon freshly cracked black pepper
• 1 pound dried brown lentils, such as Rancho Gordo Puglia Lentils, picked over and rinsed
• ½ cup packed finely chopped cilantro leaves and stems
• 1 teaspoon kosher salt, plus more to taste
• 1 green (unripe) plantain