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1
Put the lentils, water, bay leaf, sage, and oregano or marjoram in a soup pot.
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2
Bring to a boil, reduce heat, and simmer for about 20 minutes, or until the lentils are tender.
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3
Remove the bay leaf.
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4
While the lentils are cooking, preheat the oven to 350 degrees.
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5
Wrap the head of garlic in foil or place it on a baking sheet and roast for 30 minutes.
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6
After it has cooled, squeeze the garlic out of the skin and into a food processor or blender.
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7
Puree with the tomatoes and juice.
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8
Set aside.
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9
Put the 1/4 cup water in a skillet or large saucepan and turn the heat to medium.
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10
Add the onion, cumin, and oregano and cook until soft.
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11
Add the carrot and red pepper and cook until tender.
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12
Add the chile puree, the potatoes, and the tomato-garlic mixture and cook for 10 minutes at medium-low heat.
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13
Combine the lentils and liquid with the vegetables.
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14
Cook over low heat for 30 minutes, covered.
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15
Test for salt and chili flavor.
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16
If not hot enough, add some chile powder.
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17
Just before serving, sprinkle the cilantro on top, if desired.
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18
* To toast herbs and spices: use a small, heavy skillet.
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19
Place the herb or spice in the skillet over low heat.
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20
Shake the skillet until the aroma of the herb or spice is released.
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21
Be careful not to burn them.
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22
Then grind the spice if necessary.
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23
** Look for chipotle chilies canned in adobo sauce.
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24
Puree the whole can and store in a jar in the refrigerator.
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25
They keep quite a while and are perfect for jazzing up all manner of foods.
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26
Use sparingly, though -- it's hot!
