Instructions

1. Cook lentils in boiling water for 15-20 minutes until cooked
   
2. Toast the ancho chilli in a pan or comal for 10 seconds each side over a medium heat then add to the pot with the lentils and cook them together so the chillis re hydrate
   
3. Peel garlic and blend with the tomatoes, jalapeño, broth and salt
   
4. Fry onions and peppers in the oil for 2 minutes until softened
   
5. Add the sauce & lentils to the peppers and onions and cook for 5 minutes over a medium heat
   
6. Season to taste and serve with avocado and feta on top

NOTES

• If you prefer more liquid don’t reduce the sauce too much, if you prefer it thicker, reduce until you have the desired consistency 
• This can be made as meal prep and kept in the fridge and eaten within 3-4 days
• You can freeze this, de frost and use within a month
• You could add cooked meat or fish on top when serving if you prefer

Live Cooking Sessions

The next live cook along will be February 26th at 7.30pm Mexico City time

We will be cooking the Salmon Brochette recipe

You can swap the fish for prawns or chicken. You can cook rice as well if you like!

It will be streamed on Facebook and you can join using one of the following link:

Facebook Link