Ingredients
12-16 small tomatillos
2 tsp olive oil
2 cups chopped onion
1 tsp turmeric
1 tsp cumin powder
1 tsp chili powder
2 tsp crushed red pepper flakes
1 tsp kosher salt
1 tsp black pepper
1/4 tsp coriander
1 head garlic
2 cups water
2-3 cups dried lentils
32 oz. vegetable broth.
Preparation
Roast tomatillos using cast iron/ glass dish in oven at 325º until starting to turn black - mash or dice. Saute onion with olive oil in large pot until soft. Mix spices and taste. Add to onions (turmeric thru coriander). Saute mince garlic for 1 minute. Add water, lentils and broth. Bring to a boil and reduce heat to simmer for 1 hour. Reserve 2 cups lentil mix and puree remaining mixture in blender. Stir lentil mix and puree together. Add salt/ peper to taste.
