Chipotle Black Lentils

Name: Chipotle Black Lentils
Prep time: 3 min
Cook time: 35 min
Total time: 38 min
Yield: 4
Cuisine: World
Ingredients: Brown rice 1 cup; Water 2 cups; Kosher Salt; Olive oil 1 tbsp; Garlic 4 cloves; Chipotle paste 1 tbsp; Can chopped tomatoes 2; Tamari sauce 2 tbsp; Vegetable stock 1 cup; Black beluga lentils 4 cups; Lime 1; Ears of corn 2; Cilantro 2 cups; Vegan Yogurt 1 cup; Lime ½; Salt 1 pinch

with brown rice and cilantro yogurt sauce

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38m
Serves 4
Easy
(1)

Ingredients

Adjust Servings:

	1 cup Brown rice rinsed and drained
	2 cups Water
	Kosher Salt to taste
	1 tbsp Olive oil
	4 cloves Garlic peeled and finely chopped
	1 tbsp Chipotle paste or more to taste
	2 Can chopped tomatoes
	2 tbsp Tamari sauce
	1 cup Vegetable stock
	4 cups Black beluga lentils cooked
	1 Lime juiced
	2 Ears of corn
	For cilantro yogurt sauce:
	2 cups Cilantro large, stalks removed, roughly chopped, about 2 bunches
	1 cup Vegan Yogurt
	½ Lime juiced
	1 pinch Salt

Nutritional information

692

Calories

13g

Fat

121g

Carbohydrate

33g

Protein

0mg

Cholesterol

1200mg

Sodium

Chipotle Black Lentils recipe

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:

Steps to make Chipotle Black Lentils

1
Cook rice
35

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.
2
Cook garlic
2

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.
3
Add chipotle paste
1

Add in 1 tablespoon chipotle paste and cook, stirring, for 1 minute.
4
Add tomatoes, soy sauce and vegetable stock
30

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.
5
Prepare cilantro yogurt sauce
3

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.
6
Cook corn
10

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.
7
Chop corn
2

Once the corn is cooked, remove it from the pot. Cut the corn into smaller pieces. Set aside.
8
Add lentils and lime juice
5

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.
9
Serve

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!

About the author

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!