Smoky Mexican Chipotle Lentil Stew
Equipment
- Instant Pot
- Cutting Board
- Knife
Ingredients
- 1 cup dried brown lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- Fresh cilantro and lime wedges for serving
Instructions
- Set the Instant Pot to sauté mode and add the olive oil. Once hot, cook the onion for 3 minutes until it softens.
- Stir in the garlic, chipotle peppers, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Add the lentils, fire-roasted tomatoes, vegetable broth, and salt. Stir to combine and scrape any bits from the bottom.
- Secure the lid and set the valve to sealing. Cook on manual high pressure for 15 minutes.
- Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
- Stir the stew and serve with fresh cilantro and lime wedges.
Notes
For a thicker stew, mash a few lentils against the side of the pot before serving. If the flavor needs more smoke, stir in an extra teaspoon of adobo sauce from the chipotle can at the end. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth.
Course: Soup
Cuisine: Mexican
Equipment: Instant Pot, Cutting Board, Knife
Cuisine: Mexican
Equipment: Instant Pot, Cutting Board, Knife