Description
Earthy lentils brightened by citrus and smoky spices, served with a silky tomato base and fresh cilantro.
Ingredients
Scale
- 1 1/2 cups brown or green lentils, rinsed and picked over
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 large tomato, peeled and finely chopped, or 1 cup canned crushed tomatoes
- 1 1/2 teaspoons ground cumin, toasted
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium vegetable or chicken broth, hot
- 1 bay leaf
- Juice of 1 lime, strained
- 2 tablespoons fresh cilantro, finely chopped (for garnish)
- Salt and freshly ground black pepper, to taste
- Optional: 1 small serrano or jalapeño, seeded and minced
Instructions
- Heat olive oil in a medium saucepan over medium heat, add cumin and smoked paprika, and toast for 20–30 seconds.
- Add the diced onion and a pinch of salt; cook until translucent, about 4–6 minutes.
- Stir in garlic and cook for 30 seconds; add chopped tomatoes and cook until reduced, about 4 minutes.
- Add the rinsed lentils, bay leaf, and hot broth; bring to a gentle simmer.
- Cover and cook until lentils are tender, 20–25 minutes, stirring occasionally.
- Remove from heat, discard the bay leaf, and stir in lime juice; season with salt and pepper.
- Let the lentils sit off the heat for 5 minutes to meld flavors.
Notes
For silkier texture, mash a few lentils against the pan. Store in an airtight container; can refrigerate for 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 16g
- Protein: 18g
- Cholesterol: 0mg