Add lentils to water. Bring to a boil and simmer for 30 minutes or
until tender, but whole.
While lentils are boiling, remove seeds from ancho peppers and cover
with boiling water. When peppers are soft, place in a blender or
small food processor with a little of the soaking water. Ble nd
until pureed. Add remaining ingredients and blend just until mixed.
When lentils are finished, place in a deep baking dish. Pour the
sauce over the lentils and stir to combine.
Cover and bake at 350 degrees for 45 minutes. Roll in flour or corn
tortillas with desired garnishes (steamed red and green bell pepper
slices, onions, jalapeno pepper slices, nonfat cheese, etc.).
For lentil mixture only, per 1/8 recipe: 228 calories, 1.0 g fat, 3.6%
CFF. Based on a terrific BBQ Lentil recipe from the USA Dry Pea and
Lentil Council and introduced to us by Reggie Dwork.
