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Mexican Chipotle Vegetable Lentil Stew with Tomatoes and Carrots
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 cup dried brown lentils, rinsed
  • 1 can (14 oz) diced tomatoes
  • 2 chipotle peppers in adobo sauce, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Salt and 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 onion and cook until it softens, about 5 minutes.
  • Stir in the garlic, carrots, and red bell pepper. Cook for another 3 minutes until the vegetables start to brighten.
  • Add the lentils, diced tomatoes, chipotle peppers, vegetable broth, cumin, and oregano. Stir everything together.
  • Bring the mixture to a gentle boil, then lower the heat and cover the pot. Simmer for 25 to 30 minutes until the lentils are tender.
  • Taste and season with salt and pepper. Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Start with one chipotle pepper if you prefer milder heat, then taste and add the second for more smoke and spice. Leftovers keep well in the fridge for up to four days and taste even better the next day.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Cutting Board, Knife