Vegan Pasteles with Lentils Recipe - Forks Over Knives

Ingredients

• 2 cups masarepa
• 1 teaspoon sea salt
• 1 cup finely chopped onion
• 1 cup finely chopped red bell pepper
• 6 cloves garlic, minced
• ½ cup packed fresh cilantro (leaves and stems)
• ½ cup chopped pitted green olives
• ¼ cup chopped scallions
• 2 tablespoons capers
• 2 teaspoons dried oregano, crushed
• 1 teaspoon ground annatto or sweet paprika
• 1 teaspoon ground cumin
• 1 fresh serrano chile, chopped (with seeds)
• 1 teaspoon paprika
• ¼ teaspoon freshly ground black pepper
• 1½ cups cooked brown lentils
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• 10 fresh or thawed frozen banana leaves