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Hearty Cumin-Spiced Lentil Stew with Charred Corn and Jalapeños
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • Cutting board

Ingredients
  

  • 1 cup brown lentils, rinsed
  • 2 ears corn, kernels cut off
  • 2 jalapeños, diced
  • 1 red bell pepper, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and red bell pepper and cook until the onion softens.
  • Stir in the garlic, cumin, and diced jalapeños. Cook for one minute until fragrant.
  • Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then lower the heat and simmer uncovered for 25 minutes until the lentils are tender.
  • While the stew simmers, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Add the corn kernels and cook without stirring for 3 to 4 minutes until some kernels char.
  • Season the stew with salt and black pepper. Stir in the charred corn and cook for 2 more minutes.
  • Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

Char the corn well in a hot skillet to bring out its natural sweetness and add smoky depth that pairs with the cumin. If you want less heat, remove the seeds from the jalapeños before dicing. Leftovers thicken overnight, so add a splash of broth when reheating.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Skillet, Cutting board