Ingredients
- 1 tablespoon olive oil
- 1/2 red onion, diced
- 1/2 jalapeño pepper, minced (optional)
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon oregano
- 2 to 3 cups vegetable broth
- 228 grams coconut milk (regular or light, 1 cup)
- 1 cup beer (or ale, or another cup of broth)
- 1 cup lentils (split red lentils)
- 1 cup tomatoes, diced
- 1 cup corn(kernels, about 2 ears)
- 1 tablespoon hot sauce (cayenne pepper hot sauce, or to taste)
- Salt and pepper to taste
- FOR TOPPINGS (optional - pick your favorites)
- Fresh cilantro
- Chopped scallions
- Diced red onion
- Cayenne pepper hot sauce
- Diced avocado
How to Make
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Step 1: Coat the bottom of a medium pot with oil and place over medium heat; when oil is hot, add onion and jalapeño, if using.
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Step 2: Sauté until onion is softened, about 5 minutes; add garlic, cumin, ancho chile powder and oregano, and sauté about 1 minute more, until very fragrant.
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Step 3: Add 2 cups broth, coconut milk, beer (or another cup of broth), and lentils.
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Step 4: Bring to a simmer and lower heat.
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Step 5: Allow to simmer, uncovered, for 10 minutes, stirring occasionally.
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Step 6: Add corn and tomatoes to pot allow to continue simmering unit the lentils fall apart and corn has reached desired tenderness, about 10 minutes more.
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Step 7: Add up to an additional cup of broth during cooking if the mixture becomes too thick.
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Step 8: Remove from heat and season with hot sauce, salt and pepper to taste.
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Step 9: Ladle into bowls and top with toppings of choice.
We hope you enjoy this recipe!
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