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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I made this up the other day when I had no idea what to make for dinner. I served it under poached eggs. My kids mentioned it would work wonderfully as a taco filling. There's probably several other uses, too! The ancho gives it a bit of heat without being overpowering. Ingredients:
1 tablespoon canola oil |
1 ancho chili pepper |
1 large onion, chopped |
2 cups lentils, picked over & rinsed |
6 cups water or 6 cups vegetable stock |
salt |
Directions:
1. Heat oil. Add the ancho pepper & swirl around in oil while it heats.
2. Add chopped onion & saute until softened & slightly caramelized. Don't rush this, it will take a few minutes.
3. Add lentils & water or stock. Bring to a boil, reduce to a simmer & cook until liquid has been absorbed & lentils are cooked. Season with salt to taste.
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