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In a large soup pot or Dutch oven, add the onion and olive oil and sauté on medium-low heat for 5 minutes.
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Add the garlic and cook until garlic just starts to brown.
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Add wine and cook until reduced and it has a syrupy consistency.
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While onions are cooking, grind the ancho peppers to a powder.
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When the wine is reduced, add the strained tomatoes and spices, except the salt!
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Turn up the heat to medium and cook for about 10 minutes.
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Add the water and lentils and bring to a boil then reduce heat to medium again. Cook for 20 to 25 minutes.
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Add the spices, roasted peppers, corn and salt.
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Let cook on medium low for at least 10 minutes to incorporate the flavors.
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You can also puree up to half of the lentils before you add the veggies.