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Mexican Chipotle Lentil Stew with Potatoes and Cumin
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 3 medium potatoes, cut into 1-inch cubes
  • 2 medium carrots, sliced into rounds
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 2 teaspoons ground cumin
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Chopped cilantro and lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook for 5 minutes until the onion softens.
  • Stir in the garlic, cumin, and minced chipotle peppers. Cook for 1 minute until fragrant.
  • Add the potatoes, lentils, diced tomatoes, vegetable broth, salt, and black pepper. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring once or twice, until the lentils and potatoes are tender.
  • Taste and adjust salt if needed. Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

If the stew thickens too much while sitting, stir in a splash of broth when reheating. For a milder version, use only one chipotle pepper and remove the seeds. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife