MEXICAN MEALS FOR WEIGHT LOSS: LENTEJAS NORTEÑAS

1. Roast 2 poblano peppers using your preferred method until they are charred. Once they are charred, add them to a covered container and let them “sweat” for at least 15 minutes. Remove the seeds and stem of the guajillo chiles. 2. Add a light layer of oil (0.5 tbsp) to a pan and add the tomatoes, 1/4 of the onion, and jalapeños. Roast for 7-10 minutes or until they have developed a char. 3. Add the guajillo chiles and 4 garlic cloves for the last minute flipping every 20 seconds. Add 2 cups of water to the pan and let everything cook for 5 minutes or until the chiles are smooth. Blend with chicken or beef bouillon. 4. Chop the cheese and potatoes into cubes. 5. Once the poblano peppers have sweat, remove the skin, deseed, devein, and chop into strips. 6. Add the bone broth, salsa, and 2 additional cups of water to a pot. Bring to a boil and add the lentils. Let it cook for 15 minutes. 7. Add the potatoes, cover, cook and 12-15 minutes depending on the size of your potatoes. 8. Add the poblano peppers, queso panela, and cilantro. Let it simmer for 10 minutes. 9. When ready to enjoy serve in a bowl!