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Mexican Cumin-Spiced Lentil Stew with Potatoes
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large Pot
  • Wooden Spoon

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 cup dried brown lentils, rinsed
  • 2 medium potatoes, diced
  • 1 can (14 ounces) diced tomatoes
  • 4 cups vegetable broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it starts to soften.
  • Stir in the garlic, cumin, and chili powder. Cook for 1 minute until the spices smell fragrant.
  • Add the lentils, potatoes, diced tomatoes, vegetable broth, salt, and black pepper. Stir everything together.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring once or twice, until the lentils and potatoes are tender.
  • Remove the lid and let the stew simmer uncovered for 5 more minutes to thicken slightly.
  • Stir in the chopped cilantro right before serving. Ladle into bowls and add a squeeze of lime.

Notes

If the stew thickens too much while sitting, add a splash of broth when reheating. For a milder version, cut the chili powder in half. Leftovers keep well in the fridge for three days and taste great reheated on the stove.
Course: Soup
Cuisine: Mexican
Equipment: Large Pot, Wooden Spoon