Instructions: Toast the chilies in a preheated 200 deg F oven 7 minutes. Remove and discard
the stems and seeds. Place in a small bowl and cover with 1 cup hot water. Cover bowl and let sit 15 minutes.

Remove the chilies from the water, reserving the soaking water. Combine the chilies with the allspice, cloves, cumin, rosemary, pepper and tomato paste in a food processor or blender. Process until smooth.

Cook onion and garlic in the vegetable oil over medium-low heat until onion is soft, about 10 minutes. Add chili paste and dry, stirring, 2 minutes. Add lentils, chili soaking water, 6 cups water, orange zest and bay leaf. Raise heat and bring to a boil. Then reduce heat and cook, partially covered, stirring occasionally for 1 1/4 hours, or until lentils are tender. Stir occasionally to prevent lentils from sticking. Stir in the salt.

Remove soup from heat. Let soup cool for about 10 minutes, stirring occasionally. Slowly stir in the sour cream. Stir in the cilantro and serve.

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