Smoky Mexican Lentil Stew with Corn and Poblano Peppers
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 1 cup dried brown lentils, rinsed
- 2 poblano peppers, seeded and diced
- 1 1/2 cups corn kernels
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 (14 oz) can fire-roasted diced tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it softens.
- Stir in the minced garlic and diced poblano peppers. Cook for another 4 minutes until the peppers begin to soften.
- Add the smoked paprika and ground cumin. Stir for 30 seconds to coat the vegetables.
- Pour in the rinsed lentils, fire-roasted tomatoes, and vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
- Stir in the corn kernels and cook uncovered for 5 more minutes. Season with salt and black pepper.
- Ladle the stew into bowls and top with chopped cilantro. Serve with lime wedges on the side.
Notes
If you want deeper smoky flavor, roast the poblano peppers over an open flame or under the broiler until the skins blister before dicing them. Leftovers thicken as they sit, so add a splash of broth when reheating. Skip the cilantro and use parsley instead if you prefer a milder herb note.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife, Wooden spoon
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife, Wooden spoon