Mexican Red Lentil Stew
User Reviews
4.9
Mexican Red Lentil Stew
Description
This Mexican Red Lentil Stew starts by rinsing and simmering red lentils until tender. Separately, onion and garlic are sautéed until soft, then celery is added to soften further. The base is built with fire-roasted diced tomatoes and seasoned with chili powder, cumin, turmeric, and a dash of hot sauce to create a mildly spiced and aromatic flavor profile. Once the lentils are drained, they are combined with the tomato and spice mixture to form a filling stew. Finishing touches include lime juice for brightness and fresh cilantro for an herbal note. This stew makes a satisfying meal with layers of warmth, texture, and spiced complexity from the blended spices and hot sauce.
The recipe uses accessible grocery ingredients and offers a fulfilling vegetarian option with a balance of protein and flavors.
Ingredients
- 2 cups red lentils $3.46, dry
- 1 Tbsp olive oil $0.16
- 1 onion $0.37, medium
- 3-4 celery $0.79, stalks
- 4 cloves garlic $0.32
- 2 14.5 oz cans diced tomatoes $2.38, fire roasted
- 1/2 Tbsp chili powder $0.15
- 1 tsp cumin $0.10
- 1/2 tsp Turmeric $0.05
- 4 cups vegetable broth $0.52**
- 10-15 hot sauce $0.15, dashes
- 1 lime $0.39, medium
- 1/2 cilantro $0.50, bunch
Instructions
- Add the dry lentils to a medium pot. Cover with water, swish to rinse, then drain off as much water as possible. Repeat this process until the water remains mostly clear. After draining off the last rinse, add four cups of water, place a lid on top, and bring the lentils to a boil over high heat. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
- While the lentils are cooking, begin the rest of the stew. Dice the onion and mince the garlic. Sauté both in a large pot with olive oil over medium-low heat until soft and transparent.
- While the onions and garlic cook, rinse and dice the celery. Add the diced celery to the pot and continue to sauté for a few minutes more, or just until the celery begins to soften.
- Add the diced tomatoes (with juices), chili powder, cumin, turmeric, and hot sauce to the pot. Stir to combine.
- The lentils should be finished cooking at this point. Drain off as much of the cooking water as possible, then add the lentils to the pot along with the vegetable broth. Stir to combine, then allow the soup to simmer over medium-low heat for about 15 minutes. The lentils will soften and break down further as they simmer, helping to thicken the stew.
- Pull the cilantro leaves from the stems, give them a rough chop, then stir them into the stew. Squeeze the juice of the lime into the broth and stir to combine. Taste the stew and adjust the salt or hot sauce if desired.
Notes
- This recipe uses organic red lentils, which may cost more than standard varieties.
- Vegetable broth is made from a concentrated soup base for added flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7(1.5 cups each)
Amount Per Serving
Calories 26864 kcal
% Daily Value*
| Serving | 1.5Cups | |
| Calories | 268.64kcal | 13% |
| Carbohydrates | 46.67g | 16% |
| Protein | 14.91g | 30% |
| Fat | 3.41g | 5% |
| Sodium | 908.99mg | 38% |
| Fiber | 8.29g | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
