Smoky Chipotle Lentil Stew with Potatoes
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 14-ounce can diced tomatoes
- 4 cups vegetable broth
- 1 1/2 cups brown lentils, rinsed
- 3 medium russet potatoes, cut into 1-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Lime wedges, for serving
- Chopped cilantro, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until it softens.
- Stir in the garlic, chipotle peppers, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Add the diced tomatoes, vegetable broth, lentils, and potatoes. Stir to combine.
- Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 30 minutes, stirring occasionally.
- Remove the lid and cook 10 minutes more until the lentils and potatoes are tender. Season with salt and black pepper.
- Ladle into bowls and serve with lime wedges and chopped cilantro.
Notes
If the stew thickens too much after sitting, stir in a splash of broth when reheating. Start with one chipotle pepper if you prefer less heat, then add more at the end. Leftovers taste even better the next day once the flavors settle.
Course: Main Course
Cuisine: Mexican-Inspired
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Mexican-Inspired
Equipment: Large pot, Wooden spoon, Knife, Cutting board