Ingredients:
60 g dried chiles (new mexico and ancho)
2 c. boiling water
1.5 tsp cumin seeds, ground
1/2 tsp black pepper
1/4 tsp kosher salt
4 tbsp olive oil
2 tbsp coconut oil
2 tbsp walnut oil
2 tbsp avocado oil
250 g beluga lentils
1/2 onion chopped
2 tbsp garlic chopped
3 c vegetable broth
4 tbsp cornmeal
1.5 tbsp brown sugar
1.5 tbsp apple cider vinegar
1 tsp gochugaru
1 tsp urfa pepper
1 tsp aleppo pepper

Toast peppers by air frying at 300 F for 7 minutes, and soak in boiling water for 15 minutes. Grind soaked peppers with cumin, black pepper, salt and 1/4 c reserve water. Boil beluga lentils in water for 15 minutes until just cooked. Sautee onions, garlic and mushrooms in remaining olive oil until cooked through. Add 4 cups of stock, cornmeal and pepper paste. Add the beluga lentils and cook for 30 minutes until it reaches its final consistency. Add the remaining pepper combination and oils, and simmer for 10 more minutes and let cool for 30 minutes.

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