Spicy Lentil Stew with Peppers and Onions

[Guest guest]

Spicy Lentil Stew with Peppers and Onions

 

3 dried ancho chiles

1 can, 14 ozs. vegetable broth

2 cups dried brown lentils, sorted for debris and rinsed

About 1/4 teaspoon salt

2 tablespoons olive oil

1 pound red, yellow, and or green bell peppers, rinsed, stemmed, seeded, and

slivered lengthwise

1 onion, peeled, halved, and slivered lengthwise

2 garlic cloves, peeled and minced or pressed

1/4 to 1/2 teaspoon cayenne

2 tablespoons coarsely chopped cilantro

sour cream (optional)

 

Remove and discard stems and seeds from ancho chiles; rinse chiles. With

scissors, cut chiles into about 1-inch pieces and drop into a blender. Cover

with 1 cup boiling water. Let stand until chiles are soft, about 15 minutes,

then whirl mixture until smooth.

2. In a 4 to 6-quart pan, combine chile mixture, broth, 1/4 cup water, lentils,

and 1/4 teaspoon salt. Cover and bring to a boil over high heat, then reduce

heat and simmer, stirring once or twice, until most of the liquid is absorbed

and lentils are tender to bite but not falling apart, 20 to 25 minutes. Add

more water if lentils get too dry.

Meanwhile, set a 10 to 12-inch frying pan over medium-high heat. When hot, add

olive oil, bell peppers, onion, and garlic; cook, stirring frequently, until

vegetables are tender-crisp to bite, 5 to 7 minutes. Stir in cayenne to taste.

Spoon lentils into wide, shallow bowls and top with pepper mixture. Sprinkle

with the cilantro and salt to taste. Add a spoonful of sour cream if desired.

Makes 6 servings.

 

 

 

 

All new Mail -

 

Get a sneak peak at messages with a handy reading pane.