| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Mexican Lentil with Roasted Garlic & Chiles |
This recipe looks a bit complicated, and is a bit time-consuming, but it is worth it.
Ingredients
1 cup lentils
6 cup cold water
1 bay leaf
2 fresh sage leaves
1 fresh oregano or marjoram sprig
1 head garlic
2 Tablespoons light olive oil
1 pound fresh tomatoes, peeled and seeded [about 1 1/2 cups] or 12 oz canned tomatoes with
juice
1 red onion, diced
coarse salt
1 teaspoon cumin seed, toasted and ground [see below]
1/2 teaspoon dried oregano, toasted
1 small carrot, diced
1 small bell pepper, diced
2 Tablespoons Ancho Chili Puree [see below]
1/2 teaspoon Chipotle Puree [see below]
1 Tablespoon chopped cilantro
1 Tablespoon chopped fresh oregano
Method
Sort and rinse the lentils and place them in a soup pot with the water, bay leaf, sage and oregano
sprig [if you can't find fresh herbs, a pinch or two of dried herbs will do].
Bring the water to a boil, reduce the heat and cook, uncovered, at a gentle boil for 15 to 20
minutes, until the lentils are tender but not mushy. Remove the herbs.
While the lentils are cooking, preheat the oven to 350 degrees.
Rub the head of garlic with a little oil, place it on a baking sheet, and roast it for about 30 minutes
until it is soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out
of its skin. Puree with the tomatoes in a blender or food processor and set it aside.
Heat the remaining oil in a large saucepan. Add the onions, 1/2 teaspoon salt, the cumin and the
dried oregano; sauté over medium heat until the onion is soft, about 7 to 8 minutes. Add the
carrot and peppers and sauté until tender, about 5 minutes.
Add the chili purees, the pureed tomatoes, and 1 teaspoon salt,and simmer for 10 minutes.
Combine the beans and their broth with the vegetables, cover, and cook over low heat for 30
minutes. Add salt to taste. For more spice, add more ancho or chipotle puree to taste. Sprinkle in
the fresh cilantro and oregano just before serving.
Ingredients
1 cup lentils
6 cup cold water
1 bay leaf
2 fresh sage leaves
1 fresh oregano or marjoram sprig
1 head garlic
2 Tablespoons light olive oil
1 pound fresh tomatoes, peeled and seeded [about 1 1/2 cups] or 12 oz canned tomatoes with
juice
1 red onion, diced
coarse salt
1 teaspoon cumin seed, toasted and ground [see below]
1/2 teaspoon dried oregano, toasted
1 small carrot, diced
1 small bell pepper, diced
2 Tablespoons Ancho Chili Puree [see below]
1/2 teaspoon Chipotle Puree [see below]
1 Tablespoon chopped cilantro
1 Tablespoon chopped fresh oregano
Method
Sort and rinse the lentils and place them in a soup pot with the water, bay leaf, sage and oregano
sprig [if you can't find fresh herbs, a pinch or two of dried herbs will do].
Bring the water to a boil, reduce the heat and cook, uncovered, at a gentle boil for 15 to 20
minutes, until the lentils are tender but not mushy. Remove the herbs.
While the lentils are cooking, preheat the oven to 350 degrees.
Rub the head of garlic with a little oil, place it on a baking sheet, and roast it for about 30 minutes
until it is soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out
of its skin. Puree with the tomatoes in a blender or food processor and set it aside.
Heat the remaining oil in a large saucepan. Add the onions, 1/2 teaspoon salt, the cumin and the
dried oregano; sauté over medium heat until the onion is soft, about 7 to 8 minutes. Add the
carrot and peppers and sauté until tender, about 5 minutes.
Add the chili purees, the pureed tomatoes, and 1 teaspoon salt,and simmer for 10 minutes.
Combine the beans and their broth with the vegetables, cover, and cook over low heat for 30
minutes. Add salt to taste. For more spice, add more ancho or chipotle puree to taste. Sprinkle in
the fresh cilantro and oregano just before serving.