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Slow-Simmered Ancho Lentil Stew with Roasted Corn and Red Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Baking sheet
  • Wooden spoon

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 dried ancho chiles, stemmed and seeded
  • 2 red bell peppers, diced
  • 1 1/2 cups corn kernels
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro and lime wedges for serving

Instructions
 

  • Preheat the oven to 425 degrees. Toss the corn kernels and diced red bell peppers with 1 tablespoon olive oil on a baking sheet. Roast for 20 minutes until the edges turn brown.
  • Heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until it softens.
  • Stir in the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
  • Add the rinsed lentils, ancho chiles, and vegetable broth to the pot. Bring to a boil, then reduce to a low simmer. Cover and cook for 25 minutes.
  • Remove the ancho chiles from the pot. Mash them with a fork until smooth, then return the paste to the stew and stir well.
  • Add the roasted corn and red peppers to the pot. Season with salt and black pepper. Simmer uncovered for 10 more minutes until the lentils are tender.
  • Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

Roast the corn and peppers ahead and store them in the fridge to cut down on day-of steps. The stew thickens as it sits, so add a splash of broth when reheating. Skip the cilantro if you prefer a simpler finish, or swap the brown lentils for green ones if that is what you have on hand.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Baking sheet, Wooden spoon