Loaded with plant-based protein, fiber and nutrients, these Chipotle Black Lentils make a delicious and hearty vegan or vegetarian meal. Plus, it is packed with flavor and cooks in under 40 minutes.
The base of garlic, canned tomatoes, soy sauce and vegetable stock is simple, but also spicy with a generous helping of chipotle paste. Keeping a tube of store-bought chipotle paste in your fridge pays high dividends in this simple recipe. Here, a tablespoon of this fiery Mexican chile paste adds not only spice but also a bold and smoky flavor. However, feel free to lessen the amount of chipotle paste if desired. I love using black lentils for this recipe. They keep their shape well and add a delightfully chewy texture. If you don’t have black lentils on hand, French (Puy) lentils are the best substitute. Serve with a heap of warm and fluffy brown rice, corn on the cob, lime wedges and cilantro yogurt sauce.
To make the Chipotle Black Lentils, you will need the following ingredients:
In a saucepan, combine 1 cup rinsed brown rice with 2 cups cold water and a pinch of salt. Bring to a boil. Reduce the heat to a simmer and cook for 25-35 minutes or until cooked.
In the meantime, in a large pan over medium heat, heat 1 tablespoon olive oil. Add 4 finely chopped garlic cloves and cook, stirring, for 2 minutes or until fragrant.
Add in 1 tablespoon chipotle paste and cook, stirring, for 1 minute.
Add in 2 cans chopped tomatoes, 2 tablespoons dark soy sauce, and 1 cup vegetable stock and stir to combine. Simmer until the sauce has thickened, about 20-30 minutes.
Meanwhile, combine 2 cups roughly chopped cilantro, 1 cup plant-based yogurt, juice of ½ lime, and a pinch of salt in a blender. Blend until smooth. Set aside.
Bring a pot of water to a boil and add 2 years of corn. Cook for 4-6 minutes, turning halfway until the corn is cooked and tender.
Once the corn is cooked, remove it from the pot. Cut the corn into smaller pieces. Set aside.
Once the chipotle tomato sauce is ready, add in 4 cups cooked lentils and juice from 1 lime and stir to coat. Cook for another 5 minutes until the lentils are warmed through. Taste and adjust with salt if needed.
Divide the rice among bowls and top with chipotle lentils, corn, lime wedges and cilantro yogurt sauce. Serve and enjoy!
Smoky and spicy, this hearty recipe for Chipotle Black Lentils hits all the right notes, making it the kind of weeknight dinner that's easy to throw together on a whim. Made it? Let us know how you liked it in the comments below!
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