Spicy Lentil Stew with Peppers and Onions Recipe – Sunset Magazine

Ingredients

• 3 dried ancho chiles (about 1 oz. total)
• 1 can (14 oz.) reduced-sodium, fat-skimmed chicken broth
• 2 cups dried brown lentils, sorted for debris and rinsed
• About 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 pound red, yellow, and/or green bell peppers (about 2), rinsed, stemmed, seeded, and slivered lengthwise
• 1 onion (8 oz.), peeled, halved, and slivered lengthwise
• 2 garlic cloves, peeled and minced or pressed
• 1/4 to 1/2 teaspoon cayenne
• 2 tablespoons coarsely chopped cilantro
• Reduced-fat sour cream (optional)