Hatch peppers are here again. I really like this August hatching ritual. Mild yet flavorful, Hatch peppers are perfect to make chile sin carne. When they are not in season, I use poblano peppers and make it exact the same way.
6 Hatch peppers, deseeded,
2 giant tomatoes (I just happened to have them XXL, but you may use 4 medium ones),
3 cups cooked lentils,
½ onion, diced,
6 cloves garlic, pressed,
½ teaspoon ground cumin,
½ teaspoon ground coriander,
1 tablespoon potato flour,
2 tablespoons extra virgin cold-pressed olive oil.
I keep repeating it ad nauseam, but the best way to save time and workload when cooking legumes is to cook a lot of them, divide into small portions and freeze in glass containers (plastics are not healthy for food storage). Rinse dry lentils well and soak them in a lot of water (about three times as much water as lentils) for 4 hours. Rinse them again and cook with a little bit of coarse sea salt in just enough water to cover them, until soft (see: Learn to cook – Legumes).
Cut the peppers into small squares, put them on a glass or stainless steel baking pan (aluminum bakeware is harmful for health), add onion, garlic, olive oil and mix well. Bake them in 380ºF (about 190ºC) for 25-30 minutes, stirring occasionally.
Blend the tomatoes with potato flour, pour into a stainless steel pot, bring to boil and cook for 10 minutes. Add both the baked peppers and the lentils and mix well. If the lentils were refrigerated, keep cooking until they are hot, if they were freshly cooked, you may serve the food right away.
This amount of food was enough for two hungry people, with a tiny little bit of leftovers.