I wish I could say that the weather is starting to turn and that it’s feeling more like fall here in Texas but I can’t. Well I could but it would be a lie. I mean there’s been a few days where it’s cooled down a little but for the most part the weather is still in the 90s.
That’s all a long-winded way of saying that I’m ready for fall weather. Mostly because I’m ready for soups, stews, and all the yummy food type things that you think of when you think of fall.
I’ve decided though that 90* weather be damned. I’m going for it and I’ve diced it’s time to start with the hearty, soul warming, delicious foods. First up was this lentil chile Colorado that came out better than I could have expected.
This was a dish that my grandma used to make growing up but I never really liked it because I don’t like pork which is what it’s typically made with. So it’s not like it was a dish that I was craving or anything but one day I just got it in my head that it would be good subbed with lentils.
My Grandma always made her own red chile sauce with the dried ancho chiles and now my mom makes it. I, however, had never tried to make it and if I’m honest I sort of built it up to be way harder in my head than it is. It’s really simple! All you have to do is boil the chiles and then blend it up. That’s it. So simple. This also makes quite a bit of sauce and you’ll more than likely end up with a couple of extra cups which you can freeze and save for enchiladas or chilaqualies.
This is the perfect warm and hearty meal while still not being incredibly heavy. Though if you want it to be a little more filling you can add to it by serving it with a side of Spanish rice and some corn tortillas.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
- 6-8 dried ancho chiles
- 3 cloves garlic
- ½ yellow onion
- ½ cup lentils
- 1 medium potato, diced
- optional: sour cream, lime, dried oregano
- Clean out the seeds and remove the stems from chiles.
- Once clean then place in a pot with onion and garlic and enough water to cover everything.
- Bring to a simmer and let cook until chiles are completely softened.
- Transfer the chiles onion and garlic into a blender with enough cooking liquid to make it into a sauce. Pour the rest of the cooking liquid into a measuring cup or bowl and reserve for later.
- In the same pot you cooked the chiles in place four cups of the red sauce in the pot with the lentils and potato. Add more cooking liquid until you reach your desired constiency for the chile. Add salt to taste.
- Let cook until the potatoes and lentils are tender. About 30 minutes.
- Once done place in a bowl and top with sour cream, lime, and dried oregano. Serve with a side of rice and corn tortillas.