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    You are in: Home / Recipes / Ancho Lentils Recipe
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    Ancho Lentils

    Average Rating:

    4 Total Reviews

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    • on February 21, 2013

      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

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    • on December 03, 2012

      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

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    • on September 02, 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.

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    • on August 07, 2012

      I made delicious lentil tacos using this recipe. I made it as directed and added one small can of tomato sauce and taco seasoning (Mexican Seasoning Mix). Made for some great eats with refried beans and rice. Thanks for sharing. Made for ZWT 8.

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    Nutritional Facts for Ancho Lentils

    Serving Size: 1 (253 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 82.6
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.1 g
    Cholesterol 0.0 mg
    Sodium 7.5 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 4.3 g
    Sugars 1.9 g
    Protein 4.7 g

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