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Mexican Lentil Soup (Vegetarian Version)

This vegetarian version of lentil soup retains all the traditional Mexican flavors and skips the meat

Ingredients

Quantities are shown as originally provided.

1
Soak the lentils in cold water to wash away any debris
2
Remove the stems and seeds from the ancho pepper
3
Roast the ancho for 1-2 minutes
4
Grind ancho into a fine powder
5
Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)
6
Saute onion and jalapeno in a dollop of oil until tender
7
Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so
8
Add the drained lentils and (warmed up) stock, stir well
9
Bring to a boil and then simmer for 20-30 minutes
10
Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy
11
Salt to taste
12
Garnish with cilantro