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Herb-Forward Oregano Lentil Stew with Sweet Corn and Colorful Bell Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup green lentils, rinsed
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon ground cumin
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 3 bell peppers (red, yellow, and green), diced
  • 2 cups sweet corn kernels
  • Salt and black pepper to taste
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 4 minutes. Stir in the garlic and cook for 1 minute more.
  • Sprinkle in the dried oregano and cumin. Stir for 30 seconds so the spices coat the onion and release their scent.
  • Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
  • Stir in the diced bell peppers. Continue simmering uncovered for 10 minutes so the peppers soften but keep some texture.
  • Add the sweet corn kernels and cook for 5 more minutes until the corn is heated through and the lentils are tender.
  • Season with salt and black pepper to taste. Serve hot with lime wedges on the side.

Notes

Add the corn in the final minutes so it stays sweet and firm instead of turning mushy. If the stew thickens too much on the stove, splash in a little extra broth before serving. Leftovers reheat well on low heat with a splash of water to loosen the consistency.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Knife, Cutting Board