Vegan Sancocho with Yuca and Plantains - Capital Area Food Bank
Skip to main content

Vegan Sancocho with Yuca and Plantains

By Oscar June 6, 2019

300calories | 58g carbs | 5g fat (1g sat fat) | 10g protein | 110mg sodium | 6g fiber | 10g sugar  per serving

Serves 6 for $8.65


  • 2 tablespoons of oil
  • ½ small onion, chopped
  • 6 cloves garlic
  • 1 medium red bell pepper, chopped
  • 2 tablespoons tomato paste
  • 1 teaspoon of ground oregano
  • ½ cup dried red lentils
  • 4 cups water
  • 4 cups low sodium vegetable broth
  • 1 small yuca, peeled and cut in chunks.


  1. Add oil to pan on medium heat. Then add the onion, garlic, pepper, tomato, paste, and oregano and cook until the peppers and onions are soft.
  2. Add water, broth, and lentils to the pot and cover. Cook on low until the lentils are soft about 20-30 minutes.
  3. While the lentils are cooking, cut the yuca, plantain and sweet potato into bite-sized chunks and add to the pot once lentil are cooked. Turn temperature to medium and cook until soft.
  4. When vegetables are soft, add in cilantro, lime juice, and salt to taste. Serve while hot.


Substitute any of the vegetables in the recipe with any root vegetables.

Download the Recipe Card