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Bold Mole-Inspired Lentil Stew with Sweet Corn and Poblano Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 poblano peppers, diced
  • 3 garlic cloves, minced
  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 2 tablespoons tomato paste
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 cup sweet corn kernels
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and poblano peppers and cook for 5 minutes until they soften.
  • Stir in the minced garlic and cook for 1 minute. Add the tomato paste, cocoa powder, cumin, and cinnamon and stir for another minute to coat the vegetables.
  • Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes, stirring occasionally.
  • Add the sweet corn kernels, salt, and black pepper. Continue simmering for 10 more minutes until the lentils are tender.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If the stew thickens too much while simmering, add a splash of broth to reach your preferred consistency. The cocoa flavor stays balanced when you use unsweetened powder, and fresh corn gives the best texture when it is in season.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife