Soak the lentils in cold water to wash away any debris

Remove the stems and seeds from the ancho pepper

Roast the ancho for 1-2 minutes

Grind ancho into a fine powder

Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)

Saute onion and jalapeno in a dollop of oil until tender

Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so

Add the drained lentils and (warmed up) stock, stir well

Bring to a boil and then simmer for 20-30 minutes

Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy

Salt to taste

Garnish with cilantro