Enjoy an authentic Mexican lentil stew topped with crispy tortilla chips and homemade tomato salsa. This easy and quick vegetarian dish is perfect for a busy weeknight dinner.
Recipe for mexican lentil stew
This delicious lentil stew takes you on a culinary journey to Mexico, where rich flavor combinations and colorful ingredients play the leading role. The dish’s roots in Mexican cuisine are evident through the use of traditional elements like Tex-Mex spices, fresh tomatoes, and lime, all contributing to its authentic taste. The lentil stew is a modern interpretation of classic Mexican flavors, combining health and enjoyment in one bowl.
The recipe is from our sponsor HelloFresh, which creates creative meal kits with flavors from around the world.
The dish is part of the menu from their meals for April 20th-26th. You can see all the week’s menus here.
Servings: people
Mexican Lentil Stew
Enjoy an authentic Mexican lentil stew topped with crispy tortilla chips and homemade tomato salsa. This easy and quick vegetarian dish is perfect for a busy weeknight dinner.
Equipment
- Frying Pan
- Grater
Ingredients
- 1 pcs. Onion
- 1 pcs. Bell Pepper
- 1 can Corn
- 1 package Lentils Green
- 5 gram Spice Mix Tex-Mex
- 4 gram Spice Mix Ay Cajun-ba (Contains Sulphites)
- 4 gram Vegetable Broth Contains Celery
- 1/2 can Tomato Puree
- 2 pcs. Tomato
- 1 bag Cilantro fresh
- 1/2 pcs. Lime
- 50 gram Grated cheese gouda
- 75 gram Tortilla Chips
- 1 package Sour Cream
In addition (not included in the meal box)
- 13.5 gram Olive Oil step 2
- 44.4 gram Water step 2
- 3 gram Salt step 2
- 1.05 gram Sugar step 3
Instructions
Prepare ingredients:
- Finely chop the onion. Cut the bell pepper into 2 cm cubes.
- Cut the lime into wedges.
- Drain the liquid from the corn and lentils.
Cook vegetables:
- Heat olive oil in a large frying pan over medium heat.
- Sauté the onion with a pinch of salt for 2 minutes.
- Add the bell pepper, Tex-Mex, Ay Cajun-ba, vegetable broth, and tomato paste, and cook for another minute.
- Reduce to medium-low heat.
- Add the corn, lentils, lime juice, water, and salt, and let it simmer for 5-6 minutes.
- Season with salt and pepper.
Make tomato salsa:
- Coarsely chop the tomato and cilantro.
- Mix the tomato, sugar, cilantro, a splash of lime juice, salt, and pepper in a small bowl.
Serve:
- Plate the lentil stew in deep bowls.
- Top with grated cheese and tomato salsa.
- Serve with crème fraîche and tortilla chips.