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Mexican Lentils

Lentils spiced with Mexican spices and cilantro.

Ingredients

  • 1 cup lentils
  • 4 tablespoons avocado oil divided
  • 2 teaspoon salt divided
  • 2 teaspoon pepper divided
  • 2 teaspoon New Mexican chili powder divided
  • 1/2 teaspoon hot Mexican chili powder divided
  • 1 tablespoon sugar
  • 1 teaspoon cumin
  • 2 teaspoon paprika
  • 1/2 teaspoon aleppo chili pepper flakes
  • 1/8 teaspoon habanero chili powder
  • 2 roasted pablanos
  • 2 tablespoon tomato paste
  • 1/4 cup packed cilantro
  • 1/2 of a medium red onion diced
  • 1/2 each red, green, orange, and yellow pepper, rough chop
  • 28 ounce can crushed tomatoes
  • 14.5 ounce can of tomatoes with cilantro and lime juice

Instructions

  1. In a small food processor, combine the spices (use 1/2 of the stated amount where it states divided). Give a couple pulse to incorporate.
  2. Next, add 1/2 the avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
  3. Heat a skillet over medium heat. Melt avocado oil and add diced onion, cooking until translucent, 4-5 minutes.
  4. Add in the remaining spices (the divided ones) and stir well..
  5. Stir in masala paste and cook for 1-2 minutes, then stir in tomatoes. Stir together and bring to a boil and cook out some of the liquid.
  6. Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes.
  7. Serve and enjoy!