I have a bunch of dried peppers, half of which no longer have labels and I can’t remember which variety of peppers are hiding out in my pantry. If you can identify this pepper, I would be very grateful!
I used some of these mystery peppers to flavour the cooking liquid for lentils.
To a large pot with a lid add about 1 cup of lentils, 3 dried peppers, 1/2 tsp garlic powder, 1 1/2 tsp oregano, 2 tsp tomato-chicken bouillon (or one cube should do it). Add enough water to cover the lentils well, 2 – 3 cups. Bring to a boil, reduce to a simmer, cover. They may take 45 minutes to an hour to finish cooking. Save salt until after the liquids have been sucked up into the plumped lentils, salting early in the game will make the lentils too salty. Be patient.
I tend to add more water half way through to create more broth. I love the slightly spicy soup and granules of lentils freely swimming about.