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Receta Creamy Lentil And Ancho Chili Soup
by Global Cookbook

Creamy Lentil And Ancho Chili Soup
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Ingredientes

  • 2 x dry ancho chiles
  • 1 c. warm water
  • 1/2 tsp grnd allspice
  • 1 pch grnd cloves
  • 3 tsp grnd cumin
  • 1/2 tsp dry rosemary
  • 1/2 tsp black pepper
  • 1 Tbsp. tomato paste
  • 1 med onion finely minced
  • 2 x Cloves garlic chopped
  • 1 Tbsp. vegetable oil
  • 1 1/4 c. dry lentils
  • 6 c. water zest of one orange
  • 1 x bay leaf
  • 1 tsp salt
  • 1 c. fat-free lowfat sour cream
  • 2 Tbsp. cilantro finely minced

Direcciones

  1. Toast the chilies in a preheated 200 deg F oven 7 min. Remove and discardthe stems and seeds. Place in a small bowl and cover with 1 c. warm water. Cover bowl and let sit 15 min.
  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 possibly blender. Process till smooth.
  3. Cook onion and garlic in the vegetable oil over medium-low heat till onion is soft, about 10 min. Add in chili paste and dry, stirring, 2 min. Add in lentils, chili soaking water, 6 c. 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 hrs, or possibly till lentils are tender. Stir occasionally to prevent lentils from sticking. Stir in the salt.
  4. Remove soup from heat. Let soup cold for about 10 min, stirring occasionally. Slowly stir in the lowfat sour cream. Stir in the cilantro and serve.