Spicy Lentil Stew With Peppers And Onions Recipe

Name: Spicy Lentil Stew With Peppers And Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 dried ancho chiles (about 1 oz. total); 1 can (14 oz.) reduced-sodium, fat-skimmed chicken broth; 2 cups dried brown lentils, sorted for debris and rinsed; About 1/4 teaspoon salt; 2 tablespoons olive oil; 1 pound red, yellow, and/or green bell peppers (about 2), rinsed, stemmed, seeded, and slivered lengthwise; 1 onion (8 oz.), peeled, halved, and slivered lengthwise; 2 garlic cloves, peeled and minced or pressed; 1/4 to 1/2 teaspoon cayenne; 2 tablespoons coarsely chopped cilantro; Reduced-fat sour cream (optional)

Servings: persons

3 dried ancho chiles (about 1 oz. total)
1 can (14 oz.) reduced-sodium, fat-skimmed chicken broth
2 cups dried brown lentils, sorted for debris and rinsed
About 1/4 teaspoon salt
2 tablespoons olive oil
1 pound red, yellow, and/or green bell peppers (about 2), rinsed, stemmed, seeded, and slivered lengthwise
1 onion (8 oz.), peeled, halved, and slivered lengthwise
2 garlic cloves, peeled and minced or pressed
1/4 to 1/2 teaspoon cayenne
2 tablespoons coarsely chopped cilantro
Reduced-fat sour cream (optional)

1
Remove and discard stems and seeds from ancho chiles; rinse chiles. With scissors, cut chiles into about 1-inch pieces and drop into a blender. Cover with 1 cup boiling water. Let stand until chiles are soft, about 15 minutes, then whirl mixture until smooth.
2
In a 4- to 6-quart pan, combine chile mixture, broth, 1/4 cup water, lentils, and 1/4 teaspoon salt. Cover and bring to a boil over high heat, then reduce heat and simmer, stirring once or twice, until most of the liquid is absorbed and lentils are tender to bite but not falling apart, 20 to 25 minutes. Add more water if lentils get too dry.
3
Meanwhile, set a 10- to 12-inch frying pan over medium-high heat. When hot, add olive oil, bell peppers, onion, and garlic; cook, stirring frequently, until vegetables are tender-crisp to bite, 5 to 7 minutes. Stir in cayenne to taste.
4
Spoon lentils into wide, shallow bowls and top with pepper mixture. Sprinkle with the cilantro and salt to taste. Add a spoonful of sour cream if desired.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 dried ancho chiles (about 1 oz. total), 1 can (14 oz.) reduced-sodium, fat-skimmed chicken broth, 2 cups dried brown lentils, sorted for debris and rinsed, About 1/4 teaspoon salt, and more.

Yes, Spicy Lentil Stew With Peppers And Onions falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Lentil Stew With Peppers And Onions

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