2 1/3 cups green lentils — rinsed
5 cups water
4 dried ancho peppers
16 ounces tomato sauce
2 teaspoons ground cumin
2 teaspoons chili powder
2 garlic cloves — minced
4 tablespoons packaged taco seasoning
2 tablespoons chopped onion
Add lentils to water. Bring to a boil and simmer for 30 minutes or until tender, but whole. While lentils are boiling, remove seeds from ancho peppers and cover with boiling water. When peppers are soft, place in a blender or small food processor with a little of the soaking water. Ble nd until pureed. Add remaining ingredients and blend just until mixed. When lentils are finished, place in a deep baking dish. Pour the sauce over the lentils and stir to combine. Cover and bake at 350 degrees for 45 minutes. Roll in flour or corn tortillas with desired garnishes (steamed red and green bell pepper slices, onions, jalapeno pepper slices, nonfat cheese, etc.). For lentil mixture only, per 1/8 recipe: 228 calories, 1.0 g fat, 3.6% CFF. Based on a terrific BBQ Lentil recipe from the USA Dry Pea and Lentil Council and introduced to us by Reggie Dwork.