Mexican Spice Red Lentils
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
This spicy Mexican red lentils dish is a hearty, healthy meal. Spicy and comforting, this is the perfect vegetarian chili alternative.
Author: Denise Wright (MyLifeCookbook.com)
Serves: 4
INGREDIENTS
1 cup red lentils
3 cups water
1 Tablespoon olive oil
1 cup onions, chopped
1 can diced tomatoes
1½ teaspoons cumin
1 Tablespoon chili powder*
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon paprika
1 teaspoon salt
½ teaspoon cayenne powder
1 teaspoon crushed garlic
*To make chili powder: grind a dried chile in a coffee or spice grinder till a fine powder.
INSTRUCTIONS
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Add your olive oil and onions to a pot and cook until they are starting to brown.
In the meantime rinse your lentils and set aside.
When the onions start to brown, add the rest of the ingredients and bring to boil.
Once boiling, turn down the heat to a simmer.
Cook for 10-15 minutes or until lentils are tender.
Garnish with sour cream and cilantro if using.
From mylifecookbook.com