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Tangy Tomatillo Lentil Stew with Grilled Corn and Serrano Peppers
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Grill pan
  • Cutting board

Ingredients
  

  • 1 cup green lentils, rinsed
  • 4 tomatillos, husked and chopped
  • 2 ears corn, husks removed
  • 2 serrano peppers, minced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it softens, about 4 minutes.
  • Stir in the minced garlic, serrano peppers, and cumin. Cook for 1 minute until fragrant.
  • Add the chopped tomatillos and cook for 3 minutes, stirring occasionally.
  • Pour in the vegetable broth and add the rinsed lentils. Bring to a boil, then reduce to a simmer. Cover and cook for 25 minutes until the lentils are tender.
  • While the stew simmers, grill the corn over medium-high heat for 8 to 10 minutes, turning until lightly charred. Cut the kernels off the cobs.
  • Stir the grilled corn kernels into the stew along with the salt and black pepper. Simmer uncovered for 5 more minutes.
  • Ladle into bowls and top each serving with chopped cilantro and a squeeze of lime.

Notes

Grill the corn a day ahead and store the kernels in the fridge to save time. If the stew thickens too much on reheating, add a splash of broth to loosen it. Reduce the serrano peppers to one if you prefer less heat.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Grill pan, Cutting board