Smoky Chipotle Lentil Mushroom Stew
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1 cup brown lentils, rinsed
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 1 (14-ounce) can fire-roasted diced tomatoes
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 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 and mushrooms. Cook until the mushrooms release their liquid and begin to brown, 6 to 7 minutes.
- Add the lentils, chipotle peppers, cumin, and smoked paprika. Stir to coat the lentils and mushrooms evenly.
- Pour in the vegetable broth and fire-roasted tomatoes. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 to 30 minutes until the lentils are tender.
- Taste and season with salt and black pepper. Ladle into bowls and top with cilantro. Serve lime wedges on the side.
Notes
If the stew thickens too much after sitting, stir in a splash of broth when reheating. The fire-roasted tomatoes already add extra smokiness, so taste before adding more chipotle. Leftovers keep well in the fridge for three days and reheat smoothly on the stovetop.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife