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.