Bright Cilantro-Lime Lentil Stew with Grilled Corn and Green Peppers
Equipment
- Large pot
- Grill or grill pan
- Cutting board
Ingredients
- 1 cup dried brown lentils, rinsed
- 4 cups vegetable broth
- 2 ears corn, husked
- 2 green bell peppers, halved and seeded
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Juice of 2 limes
- 1/2 cup fresh cilantro, chopped
- Salt and black pepper to taste
Instructions
- Heat one tablespoon of olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Cook until the onion softens.
- Stir in the cumin and chili powder. Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a simmer and cook for 25 minutes until the lentils are tender.
- While the stew simmers, brush the corn and green pepper halves with the remaining olive oil. Grill them over medium heat for about 8 minutes, turning once, until lightly charred. Cut the corn kernels off the cobs and chop the peppers.
- Once the lentils finish cooking, stir in the lime juice and half the chopped cilantro. Season with salt and black pepper. Ladle the stew into bowls and top with the grilled corn, grilled peppers, and remaining cilantro.
Notes
Grill the corn and peppers first if you want to prep ahead, then reheat them quickly before serving so they keep their char. The stew thickens as it sits, so add a splash of broth when reheating to loosen it. Skip the canned tomatoes if you prefer a lighter broth, but keep the lime juice for the signature brightness.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Grill or grill pan, Cutting board
Cuisine: Mexican
Equipment: Large pot, Grill or grill pan, Cutting board