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Chipotle Lentil Stew with Collard Greens and Tomatoes
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 bunch collard greens, stems removed and leaves chopped
  • Salt and black pepper, to taste
  • Fresh cilantro and lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
  • Stir in the minced chipotle pepper and cook for one minute to release its flavor.
  • Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
  • Cover the pot and cook for 25 minutes, stirring occasionally, until the lentils are tender.
  • Add the chopped collard greens and stir until they wilt into the stew, about 5 minutes.
  • Season with salt and black pepper. Serve hot with cilantro and lime wedges on the side.

Notes

Adjust the chipotle amount based on how much heat you prefer. Chop the collard leaves into small pieces so they cook evenly. Leftovers thicken as they sit, so add a splash of broth when reheating. The stew keeps in the fridge for up to four days.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife