Lentil and Chili Soup

This is a delicious and healthy starter, particularly in cooler weather. It's easy to make and just takes a little time. This is an adaptation of the recipe found in the wonderful book The Dean and DeLuca Cookbook by Joel Rosengarten, Joel Dean, and Giorgio DeLuca.

4 Ancho chilies
1 C hot water
1/2 tsp ground Allspice
pinch ground Cloves
3 tspns ground Cumin
1/2 tsp dried Rosemary
1/2 tsp Black Pepper
1 Tbspn Tomato Paste
1 Large White Onion, minced
2 cloves Garlic, minced
1 Tbspn Vegetable Oil (Olive is preferred)
1/2 lb dried Green Lentils*
6 Cps Water
grated zest of 1 Orange
2 Bay Leaves
1 C Sour Cream
Salt to taste
6 Tbspn chopped Cilantro or Parsley

Toast chilies at 200F for 5 minutes, then remove and discard seeds and stems.  Place in a small bowl and cover with the hot water.  Cover and let soak for 15 minutes.

Remove chilies from water, reserving the liquid.  Combine the chilies with allspice, cloves, cumin rosemary, pepper, and tomato paste in a food processor, processing until smooth.

Cook onion and garlic in the vegetable oil over moderately low heat until onion is soft -- about 10 minutes.  Add the chili mixture and fry, stirring constantly, for 2 minutes.  Add the lentils, water, zest, and bay leaves.  Bring to a boil, reduce, then cook partially covered and stirring occasionally for about 1 hour.

Remove from heat and allow the soup to cool, stirring occasionally for about 15 minutes.  Serve warm -- not hot -- and season to taste.  Add sour cream and parsley to each bowl.

Enjoy!

*Not all lentils are alike!  I prefer the green but most any variety of dried lentils will work.  In my area, green lentils are typically a bit more expensive but I think they're worth the small extra cost.  All lentils are very healthy.