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Spicy Serrano Lentil Stew with Corn, Peppers, and Crispy Tortilla Strips
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Skillet

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 4 cups vegetable broth
  • 2 serrano peppers, finely chopped
  • 1 red bell pepper, diced
  • 1 cup corn kernels
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 corn tortillas, cut into thin strips
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for serving

Instructions
 

  • Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 minutes until softened.
  • Stir in the serrano peppers, red bell pepper, cumin, and chili powder. Cook for 2 minutes to release the flavors.
  • Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes, stirring occasionally.
  • Stir in the corn and continue simmering for 10 more minutes until the lentils are tender. Season with salt and black pepper.
  • While the stew simmers, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the tortilla strips and cook for 4 to 5 minutes, turning often, until golden and crisp. Drain on paper towels.
  • Ladle the stew into bowls and top each serving with crispy tortilla strips and chopped cilantro.

Notes

Simmer the stew a little longer if you want it thicker. The tortilla strips lose crispness quickly, so add them just before eating. For less heat, remove the seeds from the serranos before chopping.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Skillet