Creamy Lentils with Ancho Chilies
A creamy, smoky stew of lentils cooked with a spicy and tasty sauce of ancho chilies and tomato.
Servings: 8 servings
Calories: 122kcal
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 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.
Nutrition
Calories: 122kcal | Carbohydrates: 19.5g | Protein: 7.2g | Fat: 2.1g | Potassium: 381mg | Fiber: 8.5g | Sugar: 1.9g | Calcium: 20mg | Iron: 2.3mg