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

8 serv.

canola oil↗1 tablespoon
ancho chili pepper↗1
large onion↗1
chopped
lentils↗2 cups
picked over & rinsed
water or vegetable stock↗6 cups
salt↗

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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