Smoky Chipotle Lentil Stew with Corn and Lime
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 teaspoon ground cumin
- 2 cans (15 ounces each) brown lentils, rinsed and drained
- 1 1/2 cups frozen corn
- 4 cups vegetable broth
- Juice of 1 large lime
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 2 minutes until it starts to soften. Stir in the minced garlic, chopped chipotle peppers, and cumin. Cook for 1 minute until fragrant. Add the rinsed lentils, frozen corn, and vegetable broth. Bring the mixture to a gentle simmer and cook for 8 minutes, stirring occasionally. Remove the pot from heat and stir in the lime juice. Taste and add salt and black pepper as needed.
Notes
If the stew thickens too much while simmering, add a splash more broth to loosen it. Leftovers reheat well on the stove with a little extra liquid to restore the texture. For less heat, use only one chipotle pepper and remove the seeds before chopping.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board
Cuisine: Mexican
Equipment: Large pot, Knife, Cutting board