Ingredients

The following ingredients have 8 Servings
  • 1 cup dried French puy lentils ((or brown lentils))
  • 1 medium onion ((minced))
  • 1 large carrot ((finely chopped))
  • 2 stalks celery ((finely chopped))
  • 1 tsp extra virgin olive oil
  • 4 cloves garlic ((minced))
  • 2 tbsp raw cashews
  • Salt and black pepper to taste
  • 1 dry ancho chili pepper
  • 1 tbsp tomato paste
  • 1/2 tsp cumin seeds ((lightly roasted))

Instruction

  • To make the ancho paste, roast the ancho chile pepper in a cast-iron or other skillet, pressing down with a spatula. Roast each side for a couple of minutes, then remove to a blender along with the tomato paste and the roasted cumin seeds. Blend with enough water to make a thick, smooth paste and set aside.
  • In a saucepan, heat the oil and add the onion, carrot, celery and garlic. Season with salt and black pepper and cook 5 minutes or until the onions are soft. For an oil-free version, water-saute the veggies, or saute in vegetable stock.
  • Once the onions are soft, dd the lentils and 3 cups water. Stir well, bring to a boil, cover and cook 15 minutes or until the lentils are perfectly tender but not mushy. Add more water if the mixture dries up.
  • Stir in the ancho paste and add salt to taste. Let the stew cook another five minutes for flavors to merge.
  • Blend the cashews with 1/4 cup water and drizzle over the lentils. If you'd like a nut-free version, use coconut milk instead.
  • Garnish with parsley, if you wish, and serve hot or at room temperature.