|Serving Size: 3/4 cup|
|Choices: Starch 2, Vegetable 2, Lean meat 1|
- Makes: 8
- Serving Size: 3/4 cup
- Preparation Time: 45 minutes
- Cooking Time: 35 minutes
|4||dried guajillo chilies, stemmed and seeded|
|4||dried pasilla chilies, stemmed and seeded|
|1||Tbsp.||coarsely chopped fresh oregano|
|3||garlic cloves, minced|
|1||can||(28 oz.) whole tomatoes with liquid|
|1 1/2||cups||bulgur wheat|
|1||cup||dried brown lentils|
|1||can||(15 oz.) red kidney beans, drained and rinsed|
- In a large skillet, toast the guajillo and pasilla chilies on each side until browned, about 2 minutes. Be careful not to burn the peppers. Transfer the chilies to a bowl. Pour boiling water over them, and let stand for 30 minutes.
- Meanwhile, heat a skillet over medium-high heat. Add the cumin and coriander seeds and toast for 5 minutes, until fragrant. Using a coffee or spice grinder, grind the seeds into a powder. Add the oregano to the skillet and toast for 3 minutes. Set aside.
- Reserve 1 cup of liquid from the soaked chilies and discard the rest. Place the rehydrated chilies and the reserved 1 cup of water into a blender or food processor. Add the ground cumin and coriander seeds, toasted oregano, onions, garlic, and tomatoes with their liquid. Puree until smooth.
- Heat the olive oil in a saucepan over medium heat. Add the bulgur wheat and lentils, and cook for about 5 minutes. Add the chili mixture and the 2 1/2 cups of water. Bring to a boil, lower the heat, and simmer for 30 minutes or until lentils are tender. Add in the kidney beans. Simmer 5 minutes more before serving.