Spicy Lentil Stew with Peppers and Onions

Spicy Lentil Stew with Peppers and Onions
Photo by Christina Schmidhofer


  • 1 pound red, yellow, and/or green bell peppers (about 2), rinsed, stemmed, seeded, and slivered lengthwise
  • Reduced-fat sour cream (optional)
  • 3 dried ancho chiles (about 1 oz. total)
  • ¼ to 1/2 teaspoon cayenne
  • About ¼ teaspoon salt
  • 2 cups dried brown lentils, sorted for debris and rinsed
  • 1 can (14 oz.) reduced-sodium, fat-skimmed chicken broth
  • + 4 more ingredients
    • 2 tablespoons coarsely chopped cilantro
    • 1 onion (8 oz.), peeled, halved, and slivered lengthwise
    • 2 garlic cloves, peeled and minced or pressed
    • 2 tablespoons olive oil

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...

View full recipe at My Recipes


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