Step 1

Soak the lentils in cold water to wash away any debris

Step 2

Remove the stems and seeds from the ancho pepper

Step 3

Roast the ancho for 1-2 minutes

Step 4

Grind ancho into a fine powder

Step 5

Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)

Step 6

Saute onion and jalapeno in a dollop of oil until tender

Step 7

Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so

Step 8

Add the drained lentils and (warmed up) stock, stir well

Step 9

Bring to a boil and then simmer for 20-30 minutes

Step 10

Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy

Step 11

Salt to taste

Step 12

Garnish with cilantro