Lentil and Pigeon Pea Soup with Broiled Plantains

Ingredients

• 14 cups water
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 medium onion
• 2 inch piece of ginger
• 1-2 hot pepper, wiri wiri, scotch bonnet, habanero
• 1 large tomato, diced
• 5-6 stems fresh thyme leaves
• Handful fresh parsley, chopped
• 4 small vegetable boullion cubes
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 2 medium red potatoes, diced
• 1/2 lb brown lentils
• 1 15.5oz can pigeon peas or 1/2 cup dried beans (see note below)
• 1 tbsp salted butter
• 3-4 large half ripe plantains
• oil to coat
• 1/4 tsp salt

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