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Smoky Chipotle Lentil Stew with Charred Corn and Poblanos
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Skillet
  • Cutting board

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 ears corn, kernels removed
  • 3 poblano peppers
  • 2 chipotle peppers in adobo sauce, minced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges

Instructions
 

  • Heat a dry skillet over medium-high heat. Add the poblano peppers and cook, turning often, until the skins blister and char. Remove them, let cool, then slice off the stems and seeds and cut into strips.
  • In the same skillet, add the corn kernels. Cook without stirring for 2 to 3 minutes until some kernels develop dark spots. Set the corn aside.
  • Warm 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 cumin and cook for 1 minute more.
  • Add the minced chipotle peppers, fire-roasted tomatoes, vegetable broth, and lentils. Bring the mixture to a boil, then lower the heat and simmer uncovered for 25 minutes.
  • Stir in the charred corn and poblano strips. Season with salt and black pepper. Simmer for another 5 minutes until the lentils are tender.
  • Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.

Notes

Char the vegetables first so their smoky flavor builds into the stew without extra ingredients. If the stew thickens too much while simmering, add a splash of broth to loosen it. Leftovers keep well in the fridge for three days and reheat easily on the stove with a little extra liquid.
Course: Main Course
Cuisine: Mexican
Equipment: Large pot, Skillet, Cutting board