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Creamy Lentil And Ancho Chili Soup soups, chili, beans, stews, american 2 dried 1 cup hot water 1/2 teaspoon ground allspice 1 pinch ground cloves 3 teaspoon ground cumin 1/2 teaspoon dried rosemary 1/2 teaspoon black pepper 1 tablespoon tomato paste 1 medium onion -- finely chopped 2 cloves garlic -- minced 1 tablespoon vegetable oil 1 1/4 cup dried lentils 6 cup water 1 zest of one orange 1 bay leaf 1 teaspoon salt 1 cup light sour cream 2 tablespoon cilantro -- finely chopped 1 ancho chilis 1. Toast the chilies in a preheated 200-degree oven 7 minutes. Remove and discard the stems and seeds. Place in a small bowl and cover with 1 cup hot water. Cover bowl and let sit 15 minutes. 2. Remove the chilies from the water, reserving the soaking water. Combine the chilies with the allspice, cloves, cumin, rosemary, pepper and tomato paste in a food processor or blender. Process until smooth. 3. Cook onion and garlic in the vegetable oil over medium-low heat until onion is soft, about 10 minutes. Add chili paste and dry, stirring, 2 minutes. Add lentils, chili soaking water, 6 cups water, orange zest and bay leaf. Raise heat and bring to a boil. Then reduce heat and cook, partially covered, stirring occasionally for 1 1/4 hours, or until lentils are tender. Stir occasionally to prevent lentils from sticking. Stir in the salt. 4. Remove soup from heat. Let soup cool for about 10 minutes stirring occasionally. Slowly stir in the sour cream. Stir in the cilantro and serve. Recipe By : Seattle Times, 1/8/97 From: Dianne Ward Date: 26 Feb 97 Mastercook Recipes (Mailing List) Ä Yield: 8 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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