It’s been cold and rainy all week, but at least it hasn’t been snowing. The holidays are busy, and can be hectic or even stressful at times. I was overjoyed on Christmas Eve when my son decided to make dinner for everyone, sharing a new recipe he had found: Mexican Lentil Stew.
It was divine intervention, and much appreciated considering the gift wrapping I needed to finish up. This vegetarian stew will tickle your taste buds, fill your tummy and warm you up on any cold night. For those who are not vegetarian, adding some slices of roasted chicken or turkey is also an option.
Spicy Mexican Stew with Lentils
Ingredients
2 Tbsp olive oil
1 medium onion (diced)
2 or 3 stalks celery
4 cloves garlic (or 2 tsp minced garlic)
two 14.5 oz. cans fire roasted diced tomatoes
4 cups vegetable broth
1 or 2 cups dry red lentils (more lentils make a very thick stew with a lot of texture)
¼ tsp each cumin and turmeric
1 tsp chili powder
10-15 dashes hot sauce (Sriracha and Cholula are good)
1 medium lime
1 bunch cilantro (or to taste)
Instructions
In a medium pot, bring the 1 or 2 cups of lentils and 2 to 4 cups of water to a boil. After it boils, turn off the heat and let it sit with a lid on for about 20 minutes.
While the lentils are cooking, begin the stew. Finely dice the onions and cook over medium heat in 2 Tbsp of olive oil. While the onions begin to cook, finely dice the garlic and add to the pot. While the onions and garlic cook, finely chop the celery and then add to the pot.
Cook the onions, garlic and celery until they are soft but not brown. Add the cans of diced tomatoes, chili powder, vegetable broth, turmeric, cumin, and the hot sauce. Cook over medium heat until hot.
The lentils should absorb the water and become soft. Add the lentils and any remaining water to the soup mixture. Stir well and slightly mash using the back of your spoon. Add a handful of chopped cilantro and taste test to see if you want any more heat (hot sauce) or salt and pepper.
You can add the juice of lime to the pot or serve the bowls of stew with a wedge of lime. I felt adding the lime to the soup gave it just the right tang and balance.
This post is part of our Food, Culture and Love series – feel free to send us a recipe!
See also: A Happy Thanksgiving that keeps Giving
