Serves 6

If you purchase already-shelled walnuts, be sure to spread them out on a flat surface and search for leftover shell fragments before using them.

2 cups red lentils

½ cup walnuts

2 shallots

4 cloves garlic

2 poblano peppers

1 tablespoon olive oil

1½ cups Basic Vegetable Stock (see recipe on page 106)

2½ cups Fresh Tomato Sauce (see recipe on page 74)

1 teaspoon cumin

1½ tablespoons chili powder

1 tablespoon honey

½ cup plain nonfat yogurt (optional)

• Lay out the lentils on a baking sheet and pick out any stones. Chop the walnuts and slice the shallots. Mince the garlic and dice the peppers.

• Heat the oil to medium temperature in a saucepot. Add the shallots, garlic, and peppers; sauté for 1 to 2 minutes. Add all the remaining ingredients except the lentils and yogurt. Simmer for 1 hour, then add the lentils and cook for 30 minutes longer.

• Ladle into bowls. Serve with a dollop of yogurt.

It's Not Hot, It's Chili

Fruity, smoky, citrusy, woodsy … These are just a few words to describe the flavors of various chilies. Make dried chilies ready for use by toasting them in a 350° oven for 5 minutes, until they soften, become fragrant, and smoke lightly. Then, soak them in enough water to cover for 1 hour, and purée in a blender with just enough soaking liquid to make a thick purée circulate in the blender vase. For less “heat,” remove the seeds before soaking.