Ancho Lentils Recipes

ANCHO LENTILS

Ancho Lentils image

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.

Provided by Elmotoo

Categories Lentil

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

Heat oil. Add the ancho pepper & swirl around in oil while it heats.
Add chopped onion & saute until softened & slightly caramelized. Don't rush this, it will take a few minutes.
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.

LENTIL & ANCHOVY STEW

Lentil & Anchovy Stew image

A lovely, warming, savoury dish, perfect for a winter's evening. I originally read a version of this recipe in a British cookbook called "The Pauper's Cookbook" by Jocasta Innes, many years ago, and I have been making it regularly ever since - with a couple of major modifications to the method along the way, so my sincere apologies to Ms Innes if she reads the following recipe and notices that it bears little resemblance to her inspirational starting point! The heartiest of eaters might like a little crusty bread on the side, but for most people, I think that a green salad would be sufficient accompaniment. Don't worry about the anchovies - they dissolve into the sauce, leaving an unidentifiable savoury backnote.

Provided by Syrinx

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

250 g green lentils (or any other lentil that maintains its shape when cooked)
1 bay leaf
1 ounce butter
1 large onion, chopped
1 garlic clove, crushed
50 g anchovies packed in oil, drained well and chopped
4 eggs, free-range, freshly boiled and slightly soft in the centre
fresh ground black pepper

Steps:

Put the lentils in a large pan with the bay leaf, and cover with water. Bring to the boil, then simmer until the lentils are tender (about 35 minutes for the variety of lentil I use, but check your packet for instructions).
Meanwhile, in a separate smaller pan, soften the onion and garlic in the butter. When soft and just beginning to turn golden, add the chopped anchovies and freshly ground pepper, and stir well. Heat for a couple of minutes to dissolve the anchovies into the mixture, then set aside until the lentils are cooked.
When the lentils are ready, drain them of water, remove the bay leaf, and return them to the pan. Tip the contents of the smaller pan into the lentils and mix well. You may feel that it needs a little extra butter melted in at this stage, to moisten it - but I couldn't possibly comment! ;-).
Serve the lentil & anchovy stew in bowls, each topped with four quarters of medium-boiled egg.

Nutrition Facts : Calories 388.1, Fat 12.6, SaturatedFat 5.6, Cholesterol 237.4, Sodium 574.3, Carbohydrate 42, Fiber 19.6, Sugar 3.3, Protein 26.5

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