Smoky Chipotle Lentil Stew with Fire-Roasted Tomatoes
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Add the diced onion, minced garlic, rinsed lentils, chopped chipotle peppers, fire-roasted tomatoes, vegetable broth, smoked paprika, cumin, salt, and black pepper to the slow cooker.
- Stir everything together until the ingredients are evenly distributed.
- Cover and cook on low for 7 to 8 hours or on high for 4 hours until the lentils are soft and the stew has thickened.
- Taste and adjust salt or pepper if needed.
- Ladle into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
If the stew thickens too much after chilling, stir in a splash of broth when reheating. The chipotle and smoked paprika create the main smoky layer, so avoid swapping them for regular paprika. Leftovers keep well in the fridge for up to four days and reheat smoothly on the stovetop or in the microwave.
Course: Soup
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Mexican
Equipment: Slow Cooker, Knife, Cutting Board