Lentil chiles rellenos with creamy walnut sauce are a delicious meatless play on the famous Mexican dish, chiles en nogada. Oh the colors, flavors, and textures! These have the traditional almond crunch, dried fruit sweetness, and warm spices, not to mention the creamy white sauce and crimson pomegranate garnish.
But the filling in these chiles begins with rustic lentils and golden meaty mushrooms. When you bite in, pretend you’re in the heart of Mexico.
In Mexico, seeing chiles en nogada on a restaurant menu, I always wish for vegetarian version. Probably sacrilege. One time I asked if the chef to make me chiles en nogada without the meat. He obliged, but I was totally dissapointed. They came served cold, which I learned is traditional. Now I can’t even remember what they were stuffed with.
Here’s what I think–and so will you!– is a fantastic meatless rendition, mild green chiles filled with flavorful lentils, served hot, with warm creamy goat cheese walnut sauce.
JUMP DIRECTLY TO RECIPE
Continue Reading…
