Emprimir
Correo Electrónico
Add a photoRaciónes: 8
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
- 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.
- 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.
- 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.
- 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 190 | |
| Calories from Fat 70 | 37% |
| Total Fat 7.97g | 10% |
| Saturated Fat 3.53g | 14% |
| Trans Fat 0.04g | |
| Cholesterol 15mg | 5% |
| Sodium 335mg | 14% |
| Potassium 391mg | 11% |
| Total Carbs 21.6g | 6% |
| Dietary Fiber 9.8g | 33% |
| Sugars 2.42g | 2% |
| Protein 8.81g | 14% |
