On a gray day like this one, having something warm and hearty is a must. It’s not totally winter out there, but it’s sure doing a good imitation.

These tacos are filling, full-bodied and warm as warm can be. Plus, they’re pretty quick and make great leftovers.

Ancho Lentil Tacos

2 teaspoons olive oil

1 small onion, minced

2 cloves garlic, minced

2 1/2 cups cooked lentils (from about 1 cup dried)

3 tablespoons tomato paste

2 tablespoons hot sauce (preferably Cholula)

Spice mix:

1/2 teaspoon dried oregano

2 teaspoons ground ancho chile

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon salt

First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.

Preheat a large skillet over medium-high heat. Sauté the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.

Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!

— Recipe from www.theppk.com.