Mexican Lentil Stew With Roasted Garlic and Chilies

Name: Mexican Lentil Stew With Roasted Garlic and Chilies
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 cups lentils; 4 cups water; 1 bay leaf; 1/2 teaspoon sage (or 2 fresh sage leaves); 1 teaspoon oregano or 1 teaspoon marjoram; 1 head garlic; 24 ounces canned tomatoes with juice; 1/2 cup water; 1 red onion, diced; 1 teaspoon cumin seed, toasted and ground*; 1/2 teaspoon dried oregano, toasted*; 1 small carrot, diced; 1 small yellow bell pepper, diced; 3 new potatoes, preferably roasted, cut into eighths; chili powder; 1/2 teaspoon chipotle chile, puree**; 1 tablespoon chopped cilantro (optional)

Submitted by JeriBinNC

"This has a long list of ingredients, but it's easier than it looks. This is a fat-free recipe, but feel free to use olive oil instead of water for sauteeing."

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Ready In:: 1hr 30mins
Ingredients:: 17
Serves:: 4-6

ingredients

1 ¹⁄₂ cups lentils
4 cups water
1 bay leaf
¹⁄₂ teaspoon sage (or 2 fresh sage leaves)
1 teaspoon oregano or 1 teaspoon marjoram
1 head garlic
24 ounces canned tomatoes with juice
¹⁄₂ cup water
1 red onion, diced
1 teaspoon cumin seed, toasted and ground*
¹⁄₂ teaspoon dried oregano, toasted*
1 small carrot, diced
1 small yellow bell pepper, diced
3 new potatoes, preferably roasted, cut into eighths
chili powder
¹⁄₂ teaspoon chipotle chile, puree**
1 tablespoon chopped cilantro (optional)

directions

Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot. Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the lentils are tender. Remove the bay leaf.
While the lentils are cooking, preheat the oven to 350 degrees. Wrap the head of garlic in foil or place it on a baking sheet and roast for 30 minutes. After it has cooled, squeeze the garlic out of the skin and into a food processor or blender. Puree with the tomatoes and juice. Set aside.
Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium. Add the onion, cumin, and oregano and cook until soft. Add the carrot and red pepper and cook until tender. Add the chile puree, the potatoes, and the tomato-garlic mixture and cook for 10 minutes at medium-low heat.
Combine the lentils and liquid with the vegetables. Cook over low heat for 30 minutes, covered. Test for salt and chili flavor. If not hot enough, add some chile powder. Just before serving, sprinkle the cilantro on top, if desired.
* To toast herbs and spices: use a small, heavy skillet. Place the herb or spice in the skillet over low heat. Shake the skillet until the aroma of the herb or spice is released. Be careful not to burn them. Then grind the spice if necessary.
** Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

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RECIPE SUBMITTED BY

JeriBinNC

United States

I was born and raised for the most part in Georgia. Since 1997 I've lived in the beautiful mountains of western NC, where I spend way too much time at work and not nearly enough time camping! I have a partner of 15 years (Lee) and 3 kids--2 grown and 1 teenager still at home. Lee doesn't cook, but she's my cooking cheerleader, and she and my son will always at least try anything I make, no matter what. Camping is one of my favorite things to do. Other favorite ways to spend my time are doing beadwork, knitting, and making homemade soap. I should also admit that I spend waaaay too much time on the internet, but the bright side of that is that it brought me to Zaar! I spend a ridiculous amount of time here, but I love every minute of it. It's also has helped cure me of my pathological cookbook buying. I used to call cookbooks with full-page glossy photos my food porn. ;-) Now, thanks to all the talented photographers here, I can get all the food porn I want! I love to read recipes, which most of my friends think is just weird. I suspect, though, that a lot of you don't think it's weird at all! I love to cook, but only when I want to. I also love to entertain and wish I had time to do more of it. I love trying new recipes. I was a vegetarian (vegan, actually) for several years, and that's when I got hooked on trying so many different cuisines. I still love vegetarian foods, but I do eat some meat, fish, and dairy/eggs now. I still try to keep it healthy and eat as little processed food as possible, but I'm not totally strict about it. Sometimes I want some good old junk food--I just try to make it home-made junk, so at least I know what's in it! My pet peeve is willful ignorance. Grrrr

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