Description
A hearty and flavorful spicy lentil stew that’s packed with vegetables and spices. Perfect for a warm and comforting meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup brown or green lentils, rinsed
- 6 cups vegetable broth
- 1 (14 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup chopped cilantro, plus more for garnish
- Juice of 1 lime, plus lime wedges for serving
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic, bell pepper, and jalapeño (if using) and cook for another 3 minutes.
- Stir in cumin, chili powder, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, until fragrant.
- Add lentils, vegetable broth, diced tomatoes, and black beans to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Stir in corn and cilantro. Cook for 5 minutes more.
- Remove from heat and stir in lime juice. Season with salt and pepper to taste.
- Serve hot, garnished with crushed tortilla chips, avocado, sour cream or yogurt, shredded cheese, and extra cilantro and lime wedges, if desired.
Notes
- This dish can be made ahead of time and reheated.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg