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Chipotle Chorizo Lentil Stew with Black Beans and Lime
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 8 ounces chorizo sausage, sliced into rounds
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • Juice of 2 limes
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chorizo slices and cook until they start to brown and release some fat, about 5 minutes.
  • Add the diced onion and minced garlic to the pot. Cook until the onion softens, about 4 minutes, stirring now and then.
  • Stir in the chopped chipotle peppers and cook for 1 minute to release their flavor.
  • Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the lentils are tender.
  • Stir in the black beans and cook for another 5 minutes to warm them through.
  • Remove the pot from the heat. Stir in the lime juice and season with salt and black pepper to taste.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If the stew thickens too much on the second day, add a splash of broth when reheating. For less heat, use only one chipotle pepper and remove the seeds before chopping. The lime wedges let everyone adjust the brightness right before eating.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon, Knife