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Aromatic Epazote Lentil Stew with Fresh Corn and Mixed Bell Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 ears fresh corn, kernels removed
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 sprigs fresh epazote
  • 4 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
  • Stir in the minced garlic along with the diced red, green, and yellow bell peppers. Cook for another 4 minutes until the peppers begin to soften.
  • Add the cumin and oregano. Stir for 30 seconds to toast the spices.
  • Pour in the vegetable broth, diced tomatoes, and rinsed lentils. Add the epazote sprigs. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • Stir in the fresh corn kernels. Simmer uncovered for 5 more minutes.
  • Remove the epazote sprigs. Taste and add salt and black pepper as needed before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating to loosen it. Epazote loses its flavor quickly once dried, so use fresh sprigs and remove them before serving. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife