Go Back
Mexican Chipotle Lentil Stew with Black Beans and Corn
Print Recipe Pin Recipe
Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until it softens.
  • Stir in the minced garlic, cumin, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the rinsed lentils and vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
  • Stir in the black beans, frozen corn, and chopped chipotle peppers. Add the salt. Simmer uncovered for another 10 minutes until the lentils are tender and the stew thickens.
  • Taste and adjust salt if needed. Serve with fresh cilantro and lime wedges on the side.

Notes

For less heat, start with one chipotle pepper and add more at the end. The stew thickens as it cools, so add a splash of broth when reheating portions from the freezer. Freeze in single-serve containers for quick lunches.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board