Recipe - Creamy Lentil And Ancho Chili Soup

2 Ancho chiles, dried
1 cup Hot water
One half teaspoon Ground allspice
1 pn Ground cloves
3 teaspoon S, ground cumin
One half teaspoon Dried rosemary
One half teaspoon Black pepper
1 tablespoon On, tomato paste
1 md Onion, finely chopped
2 Cloves garlic, minced
1 tablespoon On, vegetable oil
1 One fourth cup Dried lentils
6 cup Water
One orange , zest of
1 Bay leaf
1 teaspoon Salt
1 cup Fatfree sour cream
2 tablespoon Ons, cilantro finely chopped

Toast the chilies in a preheated 200° oven 7 minutes. Remove and discard
the stems and seeds. Place in a small bowl and cover with 1 cup hot water.
Cover bowl and let sit 15 minutes.

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 blender. Process until smooth.

Cook onion and garlic in the vegetable oil over mediumlow heat until onion
is soft, about 10 minutes. Add chili paste and dry, stirring, 2 minutes.
Add lentils, chili soaking water, 6 cups water, orange zest and bay leaf.
Raise heat and bring to a boil. Then reduce heat and cook, partially
covered, stirring occasionally for 1 One fourth hours, or until lentils are
tender. Stir occasionally to prevent lentils from sticking. Stir in the
salt.

Remove soup from heat. Let soup cool for about 10 minutes, stirring
occasionally. Slowly stir in the sour cream. Stir in the cilantro and
serve.

Source: _The Dean & Deluca Cookbook_ by David Rosengarten with Joel Dean
and Giorgio DeLuca. As printed in Seattle Times, 1/8/97. Posted by Rooby.

Per serving: 158 Calories; 2g Fat (13% calories from fat); 10g Protein; 24g
Carbohydrate; 5mg Cholesterol; 388mg Sodium

Posted to Digest eatlf.v097.n060 by ilenewar@starnetinc.com on Mar 03,
1997.