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Mexican Chipotle Lentil Stew with Sweet Potatoes and Corn
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup dried brown lentils, rinsed
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 cup corn kernels, fresh or frozen
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 5 minutes.
  • Stir in the garlic, minced chipotle pepper, cumin, and oregano. Cook for 1 minute until the spices smell fragrant.
  • Add the diced sweet potatoes and rinsed lentils to the pot. Stir to coat them with the spices.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils and sweet potatoes are tender.
  • Stir in the corn and cook uncovered for 5 more minutes. Season with salt and black pepper to taste.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Add the corn toward the end so it keeps some texture instead of turning mushy. If you prefer less heat, start with half the chipotle pepper and taste before adding more. Leftovers thicken in the fridge, so add a splash of broth when reheating on the stove.
Course: Main Course
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife