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Creamy lentils with ancho #vegan #glutenfree #soyfree #lentils - HolyCowVegan.net
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5 from 1 vote

Creamy Lentils with Ancho Chilies

A creamy, smoky stew of lentils cooked with a spicy and tasty sauce of ancho chilies and tomato.
Prep Time10 mins
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: gluten-free, Soy-free, Vegan
Servings: 8 servings
Calories: 122kcal


  • 1 cup French puy lentils or brown lentils
  • 1 medium onion, minced
  • 1 large carrot, finely chopped
  • 2 stalks celery, finely chopped
  • 1 tsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp raw cashews
  • Salt and black pepper to taste

For ancho paste:

  • 1 dry ancho chili pepper
  • 1 tbsp tomato paste
  • ½ tsp cumin seeds (lightly roasted)


  • 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.


Calories: 122kcal | Carbohydrates: 19.5g | Protein: 7.2g | Fat: 2.1g | Potassium: 381mg | Fiber: 8.5g | Sugar: 1.9g | Calcium: 20mg | Iron: 2.3mg