Mexican Cumin Lentil Stew with Corn and Poblanos
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried brown lentils, rinsed
- 2 poblano peppers, diced
- 1 cup corn kernels
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro and lime wedges for serving
Instructions
- Add the lentils, diced poblanos, corn, onion, and garlic to the slow cooker.
- Pour in the diced tomatoes with their juice and the vegetable broth.
- Stir in the cumin, chili powder, salt, and black pepper until everything is evenly mixed.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the lentils are tender.
- Taste and adjust salt or pepper if needed.
- Ladle into bowls and top with fresh cilantro and a squeeze of lime.
Notes
If the stew thickens too much after sitting, stir in a splash of broth or water when reheating. Poblanos add gentle heat without overpowering the cumin, but you can swap in a bell pepper for a milder version. Leftovers keep well in the fridge for up to four days and taste even better the next day once the flavors settle.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board