Mexican-Inspired Spicy Lentil Chili Stew

Ingredients

• 1/2 cup dried lentils (brown or green)
• 2 cups water or low-sodium vegetable broth
• 1 cup canned diced tomatoes
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 1/2 chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (optional)(optional)
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp lime juice
• 1 tbsp olive oil

Instructions

1. 1

   Prep (10 minutes): Rinse lentils. Dice onion and mince garlic.

2. 2

   In a pot, heat olive oil over medium heat. Sauté onion for 3–4 minutes until softened, then stir in garlic for 30 seconds.

3. 3

   Add chili powder, cumin, (and smoked paprika if using). Stir for 30 seconds to bloom the spices.

4. 4

   Add lentils, diced tomatoes, and water/vegetable broth. Bring to a boil, then reduce to a gentle simmer.

5. 5

   Cook (40 minutes total): Simmer, partially covered, stirring occasionally, until lentils are tender and the stew thickens, about 35–40 minutes.

6. 6

   Finish: Stir in lime juice and adjust salt/pepper to taste. Serve hot.