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Rich Guajillo Lentil Stew with Roasted Corn and Ancho Peppers
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Blender
  • Skillet

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 1/2 cups corn kernels
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • Salt to taste
  • Chopped cilantro and lime wedges for serving

Instructions
 

  • Heat a dry skillet over medium heat and toast the guajillo and ancho chiles for 1 minute per side until fragrant. Place them in a bowl, cover with hot water, and soak for 15 minutes.
  • Drain the chiles and blend them with the diced tomatoes until smooth. Set the mixture aside.
  • Toss the corn kernels with 1 tablespoon olive oil and spread on a baking sheet. Broil for 5 to 7 minutes until some kernels char slightly, then set aside.
  • Warm the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic, cumin, and oregano and cook for 1 minute more.
  • Add the lentils, vegetable broth, and blended chile mixture to the pot. Bring to a simmer, cover, and cook for 25 minutes.
  • Stir in the roasted corn and salt. Simmer uncovered for 10 more minutes until the lentils are tender.
  • Ladle into bowls and top with chopped cilantro and a squeeze of lime.

Notes

Roast the corn until it has visible charred spots to balance the richness of the chiles. If the stew thickens too much on reheating, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and taste even better after the spices have time to meld.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Baking sheet, Blender, Skillet