1	lb. lentils
8	c. water
10	lg. garlic cloves, peeled and chopped
2	med. white onions, chopped
2	T. vegetable oil
1	c. minced dried apricots
2	plantains, peeled and chopped
2	to 3 slices fresh pineapple, chopped
2	to 3 Roma tomatoes, peeled and chopped
1/2	t. ground cloves
1	t. ground allspice

Place lentils in a soup pot with the water, half the garlic and half the onion. Bring to a boil, lower heat, cover and cook until lentils are tender (about 30 minutes.) Add salt to taste.

Heat oil in a medium saucepan, add remaining garlic, onion and apricots. When onion begins to soften, add plantains, pineapple and tomato. Continue cooking until plantains soften. Add spices; mix to blend flavors.