Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced sweet potatoes (1/2 inch pieces)
- 1 cup frozen corn
Dry Ingredients and Seasonings
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 cup brown lentils, rinsed and drained
Canned and Liquids
- 1 can (15 ounce) no-salt-added black beans, drained and rinsed
- 1 can (15 ounce) no-salt-added diced tomatoes
- 2 cups broth of choice (vegetable broth recommended)
Toppings
- Cheddar cheese (amount to your liking)
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent and soft, about 3-5 minutes.
- Add Spices and Vegetables: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2-3 minutes to let the spices bloom and the tomato paste deepen in flavor.
- Add Lentils and Liquids: Add rinsed brown lentils, black beans, diced tomatoes (including juices), corn, and broth. Stir thoroughly to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 25-30 minutes, or until the lentils and sweet potatoes are tender and the flavors meld together.
- Season and Serve: Season with salt and freshly ground black pepper to taste. Serve hot, topped with shredded cheddar cheese as desired.
Notes
- Make sure to rinse and drain the lentils and black beans to reduce excess sodium and improve texture.
- Use no-salt-added canned beans and tomatoes to better control the sodium level of the dish.
- For a dairy-free option, omit cheddar cheese or substitute with a vegan cheese alternative.
- This dish reheats well and can be stored in airtight containers in the fridge for up to 4 days.
- If the stew is too thick after resting, add a splash of broth or water when reheating to loosen it up.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
