Lentil Chiles Rellenos with Creamy Walnut Sauce

Mild green chiles filled with rustic lentils and golden meaty mushrooms, with almonds and dates, topped with creamy white walnut and goat cheese sauce. Meatless Mexican chiles en nogadas decorated with pomegranate arils.

For the walnut sauce:
1 1/4 cups walnuts
1 1/4 cups whole milk
8 ounces goat cheese
1 tablespoon honey
¼ teaspoon sea salt
¼ teaspoon 5-spice powder
1/8 teaspoon ground cinnamon

For the lentil filling:
1 cup brown lentils (see note)
3 cups water
½ teaspoon sea salt
1 tablespoon olive oil
¾ cup chopped onion (one medium)
8 ounces mushrooms, diced in 1/2-inch pieces
3 cloves garlic, minced
2 tablespoons apple juice
1/3 cup chopped dates
1/3 cup chopped whole almonds
1 teaspoon sea salt
½ teaspoon dried oregano
3/4 teaspoon 5-spice powder
Freshly ground pepper
Mild whole green chiles (see note)
Pomegranate seeds, for garnish

View the full recipe at Letty’s Kitchen →