Dutch Oven Recipe: Roasted Verde Salsa con Lentils | Dutch Oven | Salt Lake City | Salt Lake City Weekly
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Culture » Dutch Oven

Dutch Oven Recipe: Roasted Verde Salsa con Lentils

by

comment
art9300widea.jpg
Ingredients
3 pounds Anaheim Chiles
2 pounds Tomatillos
3 Jalapenos
2 large Sweet Onions, diced
1 head Garlic, peeled and minced
2 cups Autumn blend Lentils (or whatever you use or find)

Directions
Fill large chimney with briquettes and start coal with a small amount of paper in the lower chamber. Once you have a good flame going, use tongs to toast chiles, tomatillos and peppers over open flame. When the chiles roast, they will make a popping sound. Once they are thoroughly blackened all around, place in a brown paper bag so they steam a bit. This will take a while.

Allow tomatillos to roast on top of briquettes and remove once each side has browned/ blackened and begins to bubble. Set aside and allowed to cool.

(I actually use two chimneys so I have enough surface area to cook my peppers and chiles and have coals on hand.)

Peel peppers and chiles, remove seed and dice. Peel tomatillos and discard skins. Dice the inner seed part and add to peppers/chiles. Meanwhile, begin browning onion and garlic in Dutch oven. When browned, add 2 cups of Autumn blend lentils. These cook in 45 minutes; the green or brown lentils will take longer. Add 4 cups of water.

Cover and allow to simmer until lentils are thoroughly cooked, occasionally stirring. Add water as necessary. This mix should be less runny, so you can spoon some onto a tortilla and it won't run out. While salsa is simmering, make fresh corn tortillas. I use the Maseca flour, water and roll out golf ball sized tortillas. Use the lid and a pile of briquettes to create a skillet. Keep tortillas warm in a tin foil pocket.

Add lime juice, salt and pepper to taste. Serve with fresh homemade tortillas, limes, fresh cut onions, salt and minced cilantro. For less vegan approach add Queso fresca to the garnishes or anything you want. This version is suitable for many diets and great for backpacking since very few items require refrigeration, but it is easily converted to chicken, pork, etc for the main protein.