Vegan Chiles en Nogada

Name: Vegan Chiles en Nogada
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 1/2 cups lentils (dry); ½ Onion, (large); 2 Garlic cloves, (peeled, smashed); 2 Large tomatoes, ((see note)); 6 Poblano peppers, (roasted, peeled, seeds removed); 1 tbsp Avocado oil; ½ Onion, (minced (1 cup)); 3 cloves Garlic, (minced); 2 ½ tbsp. Raisins; ¾ cup Diced ripe plantain; ¼ cup Bosc pear, (diced); ¼ cup Honeycrisp apple, (diced); 1/4 cup Pinenuts; ¼ cup Slivered almonds; 8 Manzanilla olives, (quartered (optional)); 1 tbsp. Chopped capers ((optional)); 1/8 tsp. Clove, (ground); 1/4 tsp. Cinnamon, (ground); 1/8 tsp. Ground black pepper; 1/8 tsp thyme, dried; 1/8 tsp oregano, dried; 1 1/2 cup Walnuts, (soaked in water the night before, drained); 1 1/2 cup Almond milk, (unsweetened); 1 1/2 cup Baguette or bolillo, (cut crust off, cut bread into cubes); 1 1/2 tsp. Sugar or sweetener of choice; 1 1/2 tsp. sweet Sherry wine or white wine; Salt to taste; 1 Pomegranate, cut, peeled, and seeds removed; 1/4 cup Chopped parsley