Mexican Lentil Mix, Take 2

After I made the lentil based taco filling the first time, I became infatuated with it. It tastes rich and flavorful and is similarly versatile as hummus: it can be used for taco, quesadillas, in sandwiches, as a dip with tortilla chips and even in with pasta. Typically, I do not have cooked beluga lentils on hand, to I came up with a second version, which includes cooking the lentils and the taco filling in one step. Also, instead of ancho chili powder, I used 2 dried ancho chilies that I reconstituted with hot water and pureed. This version is even more flavorful.
Beluga lentil taco filling, version 2 (lazy version):

• 2 dried ancho chilies
• 1 cup of boiling hot water
• 2 ts olive oil
• 1 small white onion, minced
• 2 cloves garlic, microplaned
• 1/2 cup dry beluga lentils
• 1/2 can of tomato paste
• 1 fresh hot chili pepper, minced
• 1/2 ts bouillon
• 1 ts ground coriander

Destem the ancho chillies and then hydrate the ancho chilies in 1 cup of boiling hot water for about 10 min. Pour chilies with the soaking water into a blender, and blend til smooth. Set aside.
Heat a pot heat the olive oil, and saute the onion and garlic in the oil, until lightly browned. Add the dry lentils, tomato paste and a 1/2 cup of water. Stir so that the tomato paste distributes well and add the ancho chili paste. Add the hot pepper, bouillon and spiced. Bring to a bubble, reduce the heat to a low simmer, and simmer for about 60 min until the lentils are tender. Adjust the seasonings to taste.
Fill into tiny phyllo shells, top with hot sauce, feta cheese and bake for 10min at 400F in the toaster oven. Enjoy!