These Creamy Lentils Spiced with Ancho chiles are easy to put together and perfect to eat with a grain like rice or quinoa, or dip a crusty bread into. It makes for the perfect, healthy, weeknight dinner and it has a gorgeous and appetizing red hue. Vegan, gluten-free, soy-free, can be nut-free and oil-free.
You might also like these recipes for lentil soup, vegan enchiladas with smoky lentils and lentil tacos.
Lentils are always a great dinner choice, especially in quick and easy recipes like this lentil pasta salad. These ancho spiced lentils are the perfect recipe if you're looking for a swift vegan weeknight dinner with a vegan Mexican flavor. One that is healthy and delicious and bound to be loved by one and all.
What makes these lentils stand apart is a delicious paste of tomatoes, ancho and cumin that gets stirred into it toward the end. It adds a huge pop of flavor that takes this dish from delicious to sublime.
I used French puy lentils for the recipe, because they cook fast and easily, but brown lentils, which also cook fast, would work just as well. You don't need to pre-soak, and the lentils take just about 20 minutes, or less, to cook to tenderness.
One of the reasons I love these lentils so much is they are really hearty and make a filling, satisfying meal. Serve with rice or with a crusty bread, you can't go wrong.
More vegan lentil recipes
Recipe card
Creamy Lentils with Ancho Chilies
Ingredients
- 1 cup dried French puy lentils (or brown lentils)
- 1 medium onion (minced)
- 1 large carrot (finely chopped)
- 2 stalks celery (finely chopped)
- 1 teaspoon extra virgin olive oil
- 4 cloves garlic (minced)
- 2 tablespoon raw cashews
- Salt and ground black pepper to taste
For ancho paste:
- 1 dry ancho chili pepper
- 1 tablespoon tomato paste
- ½ teaspoon cumin seeds (lightly roasted)
Instructions
- To make the ancho paste, roast the ancho chile pepper in a cast-iron or other skillet, pressing down with a spatula. Roast each side for a couple of minutes, then remove to a blender along with the tomato paste and the roasted cumin seeds. Blend with enough water to make a thick, smooth paste and set aside.
- In a saucepan, heat the oil and add the onion, carrot, celery and garlic. Season with salt and black pepper and cook 5 minutes or until the onions are soft. For an oil-free version, water-saute the veggies, or saute in vegetable stock.
- Once the onions are soft, dd the lentils and 3 cups water. Stir well, bring to a boil, cover and cook 15 minutes or until the lentils are perfectly tender but not mushy. Add more water if the mixture dries up.
- Stir in the ancho paste and add salt to taste. Let the stew cook another five minutes for flavors to merge.
- Blend the cashews with ¼ cup water and drizzle over the lentils. If you'd like a nut-free version, use coconut milk instead.
- Garnish with parsley, if you wish, and serve hot or at room temperature.
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