Total Time
40mins
Prep 10 mins
Cook 30 mins

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 Nutrition

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.
Most Helpful

I cut the ancho in half removed half the seeds and added 2 cloves garlic. The ancho was removed after cooking then skin peeled and flesh chopped and tossed back in. Garnished with a bunch of cilantro and kicked it up with pepper flakes.Served over Jeera rice. Made for Feb Sun and Spice. Thanks Bethie

Rita~ February 21, 2013

Yum, this is easy and delicious! We enjoyed the nice kick the pepper provided. I went the taco salad route with this - piled it on top of some tortilla chips and topped with all the good taco fixings. Thanks for sharing! Veggie Swap 52

Starrynews December 03, 2012

Made this for dinner when DH requested lentils and it was a good choice. The ancho chili gave it a nice mild kick with a totally differant flavor than we were used to that we really enjoyed. I did make a few changes - added a can of stewed tomatoes, garlic and some bacon for added flavor. It did make a lot which is a good thing as I have about 3 more dinners waiting in the freezer now. Made for ZWT8 family picks. I took a photo but it was so blurry couldn't be used, when I use the frozen ones I'll take another and come back and post.

Bonnie G #2 September 02, 2012