Mexican Red Lentil Stew
Ingredients
-
2
cups
dry red lentils
-
1
Tbsp
olive oil
-
1
medium
onion
-
3-4
stalks
celery
-
4
cloves
garlic
-
2
14.5 oz cans
fire roasted diced tomatoes
-
½
Tbsp
chili powder
-
1
tsp
cumin
-
½
tsp
turmeric
-
4
cups
vegetable broth
-
10-15
dashes
hot sauce
-
1
medium
lime
-
½
bunch
cilantro
Instructions
- Rinse and drain the lentils, then add them to a pot with four cups of water and bring to a boil. Once boiling, turn off the heat and let sit for 20 minutes.
- While the lentils are cooking, dice the onion and mince the garlic. Sauté them in a large pot with olive oil over medium-low heat until soft.
- Rinse and dice the celery, then add it to the pot and sauté until it begins to soften.
- Add the diced tomatoes, chili powder, cumin, turmeric, and hot sauce to the pot, stirring to combine.
- Drain the lentils and add them to the pot along with the vegetable broth. Stir and let simmer for about 15 minutes.
- Chop the cilantro leaves and stir them into the stew along with the lime juice. Adjust seasoning as needed.
Nutrition Facts (estimated)
Servings
7
Calories
268
Total fat
3.41g
Total carbohydrates
46.67g
Total protein
14.91g
Sodium
908.99mg
Cholesterol
0mg
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