Vegetarian Creamy Lentil and Ancho Chili Soup

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Vegetarian Creamy Lentil and Ancho Chili Soup

 

4 ancho chilies

1 cup hot water

1/2 teaspoon ground allspice

pinch of ground cloves

3 teaspoons ground cumin

1/2 teaspoon dried rosemary

1/2 teaspoon black pepper

1 tablespoon tomato paste

1 white onion, minced

2 garlic cloves, minced

1 tablespoon vegetable oil

1/2 pound dried green lentils

6 cups water

grated zest of one orange

1 bay leaf

1 cup sour cream

salt to taste

6 tablespoons fresh cilantro, minced

 

1. Toast the chilies in a 200 degree F oven for 5 minutes.

Remove and discard seeds and stems. Place in a small bowl

and cover with hot water. Cover bowl and let sit for 15

minutes.

2. Remove chilies from water, reserving the soaking water.

Combine the chilies with the allspice, cloves, cumin,

rosemary, pepper, and tomato paste in a food processor or

blender. Process until smooth.

3. Cook onion and garlic in the vegetable oil over

moderately low heat until onion is soft, about 10 minutes.

Add the lentils, water, orange zest, and bay leaf. Raise

heat, bring to a boil, reduce heat, and cook, partially

covered, stirring occasionally, for 1 hour.

4. Remove from heat. let soup cool, stirring every few

minutes to speed up the cooling, for 15 to 30 minutes(Ideal

serving temperature is lukewarm). Stir in the sour cream and

add salt to taste.

5. Serve with a sprinkling of minced fresh cilantro on each

bowl.

Makes 8 servings.