|Lentil Bowl #3- Mexican Red Lentil Stew with Lime and Cilantro over Oven Baked Potato Sticks|
- 2 C. Red Lentils
- 4 C. Water
- 2 T. Coconut Oil
- 2 Onions, chopped fine (I did mine in Food Processor)
- 2 C. Celery, finely chopped (also did in Food Processor)
- 1 Red Bell Pepper, seeded and chopped
- 1-2T Garlic, minced (for DIY jar mince, go here )
- 1/2 tsp. ground Turmeric
- 2 tsp. ground Cumin (grind the seed in a Coffee Bean Grinder)
- 2 tsp. Chipotle spice (or Chili Powder)
- 2 cans roasted tomatoes or Organic Roma Tomato Sauce (Costco)
- 2 C. Vegetable Broth
- Celtic Sea Salt to taste
- 1/2 C. fresh-squeezed Juice of Lime
- 1+ C. chopped fresh Cilantro
- Put rinsed and drained Lentils into a medium pot and add 4 cups water. Bring just to a boil, turn heat off, and put lid on. Let lentils sit for 30 minutes.
- While lentils sit for 30 minutes, chop onions, celery and red bell pepper. I used my geriatric (but lovable)(and still high functioning)Cuisinart Food Processor (that I bought several years ago from a Priest off Craigslist).
- Next, mince garlic (or add in a teaspoon + from a jar of mince garlic.)
- Melt the Coconut Oil on medium-low heat in a heavy dutch oven or soup pot, and saute the onion, celery and bell pepper just long enough to soften(about 3-5 minutes).
- Add garlic and stir around for a few more minutes.
- Add the spices-- ground turmeric, ground cumin, and chile powder-- and stir for about a couple of extra minutes.
- Add canned tomatoes and vegetable broth.
- Add lentils and stir in well (no lumps). Allow the stew to simmer for 15 minutes to a half hour(30 minutes).
- While the Lentil mix cooks, rinse off the Cilantro and chop it finely.
- Squeeze limes. When it looks like the simmering pot is almost done, add the Cilantro and Lime Juice, stirring in.
- When the fragrance is overwhelming and the lentils have blended into the rest of the stew, it's ready!
- Serve hot, with additional cut limes, additional garnish of Cilantro, and hot sauce for whoever is into that.
**There are several versions of Mexican Lentils online. I would like to acknowledge that this recipe has been most closely adapted from Kalyn's Kitchen.