Lentejas Con Rajas

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Last time I posted this recipe was in 2014  & 2021 in conjunction with the Lenten Season and I will to republish a series of previous recipes that are contemporaneousness this season.

Growing up in East Los Angeles, Lola, my mother, prepared an assorted quantity of traditional Lenten recipes for meat-less Fridays and holy days of the Catholic liturgy.  Lentils were common in our home; ironically, mostly during the forty days before Easter Sunday.  Most of us kids at the time didn’t like lentils probably because they were served plain and with few condiments. I have revisited this very understated legume and realize there are many delicious recipes for lentils.

This recipe is adapted from “Cocinar en Jalisco”, published for Casa Cuervo, the distillers for Jose Cuervo Tequila.  See page 181, titled “Lentejas con rajas al estilo de Poncitlán”. You may also want to see my other lentil recipe recently published in my blog.

Ingredients 

Makes 4 servings

¾ cups lentils, washed and drained

3 to 4 chiles poblanos, roasted, peeled, de-seeded and cut in 1 inch strips

¾ cup onion, chopped

2 cloves garlic, chopped

2 medium tomatoes, blanched and peeled

1 tablespoon olive or vegetable oil

1 cup queso fresco, cut in 1/2 cubes

½ cup diced cilantro

Salt and pepper

Prepare Lentils

Spread lentils out on a surface and remove any dirt particles then wash and drain.  Place the lentils in a 2 quart sauce pan with 3 cups of water and cover.  Bring water to a boil then simmer for about 20-30 minutes until tender. Add 1/2 teaspoon salt to the lentils and allow to cool.  Using a slotted spoon remove half of the whole lentils and puree the rest.  If necessary, add more water into the blender

Prepare Chiles

Click here to learn about selecting and handling poblano chile.

Rinse the chiles and place them on a baking tray then set the tray 6 to 10 inches under the broiler flame.  Broil for 5-6 minutes until the chile is uniformly blistered by rotating all sides 3-4 minutes.  Remove from the oven and cool for a few minutes then place them in a closed plastic bag so the skin of the chile steams and softens. When cool enough to handle, peel off the skin, cut open, remove the seeds and cut into strips.

Prepare Dish

In a blender liquify the mixture of onion, garlic and tomatoes.

Add the cooking oil to a 10 inch skillet.  At meduim-high heat, sauté chile for 3 minutes, add the blended mixture and simmer for 5 minutes.  Add the puree and whole lentils.  If necessary add sufficient reserved water from cooking the lentils to make a thick stew.  Salt and pepper to taste.

Serve hot, topped with cheese and cilantro.

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