Instructions: Saute the onion and garlic in the olive oil over moderate heat for a minute or two until vegetables are just beginning to soften. Add the tomatillos, mushrooms, red pepper, chipotle, fennel seed, cardamon and cinnamon and saute until vegetables are crisp tender, about 4 minutes. Add apples and tomatoes and saute one minute longer. Add lentils and warm through.

Serve garnished with a sprinkling of chopped mint and fried bananas, if desired.

This recipe yields 4 to 6 servings.

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