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Ingredients

• 4 x Dry ancho chiles wiped clean, stemmed and seeded
• 1 c. Water
• 4 slc Thick-sliced bacon cut into 1" long by 1/8" wide strips
• 9 ounce Chorizo sausage removed from casings and crumbled
• 2 med Onions diced
• 10 x Garlic cloves chopped
• 1 1/2 c. Brown lentils washed, picked over
• 3 quart Chicken stock, vegetable stock, or possibly water
• 2 x Carrots peeled and diced
• 2 x Celery ribs washed and diced
• 1 1/2 tsp Salt
• 1/2 tsp Freshly-grnd black pepper
• 1/2 bn Parsley, leaves only minced
• 1 bn Cilantro, leaves only minced
•     Lime wedges

Description

Toast The Chiles In A Dry, Cast-iron Skillet Over Medium-high Heat Till Brown All Over; They Will Soften, Bubble And Release Their Aroma. Place The Chiles In A Saucepan With The…

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