Chef: Vicki Brett-Gach, AnnArborVeganKitchen.com
Makes: 3 c
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
1 onion diced
2 stalks celery, diced
1 red bell pepper, diced
1 jalapeno, diced
2 ½ c cooked lentils (I like Trader Joe’s Steamed Lentils for this)
2 c water
¼ c tomato paste
1 T ancho chili powder
2 t oregano
1 t cum
1 t salt
2 fresh limes or 2 T lime juice
Whole grain tortillas (such as Ezekiel)
Shredded lettuce, radicchio, tomatoes, red cabbage, guacamole, etc.
Heat a large non-stick skillet (like Scanpan) over high heat.
Add onion, celery, red bell pepper and jalapeno and dry sauté until translucent. Sprinkle with a few splashes of water as needed to prevent sticking to the pan and continue to sauté until vegetables are tender.
Add cooked lentils, along with water.
Stir in tomato paste, ancho chili powder, oregano, cumin and salt.
Continue to cook until lentils are heated through.
Remove from heat.
Squeeze fresh limes (or lime juice) over lentil mixture.
Spoon Ancho Chili Lentils over toasted tortillas.
Garnish with shredded lettuce, tomatoes, etc., and serve immediately.