You could say I’m becoming obsessed with lentils. I even wrote a whole post about them – my ode to lentils and their incredible health benefits. I’ve been sharing lentil recipes like crazy and I was craving something new with more of a Mexican-flair (a lot of them recently have been curry-forward).
This is inspired by another recipe that is not vegan: Green Chile Lentil Stew with Chicken Sausage. A friend who was visiting me told me this is her favorite recipe and that I need to try to veganize it. So she sent me the text of her recipe and I started my mission to make this totally animal-product FREE. And based on how quickly this was eaten in our house (less than 2 days by myself, hubby, AND toddler daughter – yes – toddler taste buds love this!) I think I succeeded.
This Hatch Green Chile Lentil Stew is creamy yet textured, deep in flavor but not spicy, and lentil-forward but not boring in any measure. The toppings really elevate it – and if I had to choose only one of you, I’d recommend those crispy tortilla strips because there’s nothing like that texture contrast of a creamy stew with a crunch element. And if you love a crunch, add some bread too, because bread makes everything better.
Ingredients for Green Chile Lentil Stew
- Green pepper: Get a large green pepper (or two smaller ones) and dice it up
- Onion: You can use a white or yellow onion – diced in the same size as the green pepper (approximately)
- Garlic: Minced (about 3 cloves – you can add more if you really like garlic)
- Spices: cumin & salt
- Vegetable broth: You can use low-sodium if you’d like
- Green or brown lentils: These are very inexpensive – which I love! Make sure to rinse them well (lentils are dirty!)
- Frozen Corn: You can use from a can too – I just like frozen for convenience to reseal the bag and save the extra for later.
- Hatch green chiles: These come in either a can or a jar. You will need 1/2 cup which equates to 4 oz. You can buy them in a can like this or I used the 505 hatch green chiles in the jar because I was doubling the recipe. FYI they come in different spices levels. I choose mild because my Midwestern tongue can’t handle too much spice (lol).
- Lime juice: Add at the end – it will boost the flavor!
Toppings (optional):
- Tortilla strips: If you only get one topping, I would recommend this. The crunch is a great contrast to the smooth (slightly chunky) stew.
- Avocado: I love the creaminess of the avocado on top.
- Cilantro: If you love cilantro definitely add it! My husband doesn’t like it, so I omitted it on his, but I loved it on mine.
How to Make Green Chile Lentil Stew
In a large pot, begin warming your oil over medium heat. Add your diced onion and green pepper along with a little sprinkle of salt. Sauté for 4-5 minutes until softened.
Add minced garlic and cook for another few minutes.
Add your cumin and 1/2 tsp salt. Stir well and toast for 60 seconds.
Add corn, lentils, vegetable broth, and green chilis. Turn the heat up to bring it to a near boil, then turn down to a gentle simmer.
Cover and cook until lentils are cooked through (approx 20-25 minutes).
Use an immersion blender to blend about 1/4-1/3 of the stew to make it creamy.
Finish off with juice from a lime.
Optional – add cilantro into your stew OR add on top on inididual servings.
Tortilla strips give a great crunch and avocado and creaminess. Warm toasted bread with butter is also a great pairing. Enjoy!
Storage Tips
This will last in the fridge up to 4-5 days in an airtight container (I always use glass). It reheats great – I just microwave it for convenience.
This green chile lentil stew is VERY freezer friendly! You can freeze it up to 3 months. Sometimes I double this recipe and save the extras in the freezer for later in the winter.
Of course, don’t top your stew until you’re ready to eat (or else those toppings get soggy).
Common Questions
If you choose mild green chiles it won’t be spicy at all. My toddler daughter even ate this without issue – she loved it! You can make it spicier by choosing medium-hot green chiles (check the jar/can).
No need. Just rinse them really well before you cook them.
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Green Chile Lentil Stew
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Equipment
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 medium white or yellow onion diced
- 1 large green bell pepper diced
- 3 cloves minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt add more to taste
- 4 cups vegetable broth
- 1 cup frozen sweet corn
- 1/2 cup hatch diced green chilis 4 oz (I used 505 brand in a jar, mild)* See notes
- 1.5 cups green or brown lentils rinsed well
- juice of half a lime
Toppings & Sides
- cilantro
- avocado
- tortilla strips
- crusty bread on the side
Instructions
- In a large pot, begin warming your oil over medium heat. Add your diced onion and green pepper along with a little sprinkle of salt. Sauté for 4-5 minutes until softened.1 tablespoon olive oil or avocado oil, 1 medium white or yellow onion, 1 large green bell pepper
- Add minced garlic and cook for another few minutes.3 cloves minced garlic
- Add your cumin and 1/2 tsp salt. Stir well and toast for 60 seconds.1/2 tsp cumin, 1/2 tsp salt
- Add corn, lentils, vegetable broth, and green chilis. Turn the heat up to bring it to a near boil, then turn down to a gentle simmer. Cover and cook until lentils are cooked through (approx 20-25 minutes).4 cups vegetable broth, 1 cup frozen sweet corn, 1/2 cup hatch diced green chilis , 1.5 cups green or brown lentils
- Use an immersion blender to blend about 1/4-1/3 of the stew to make it creamy.Finish off with juice from a lime.Optional – add cilantro into your stew OR add on top on inididual servings. Tortilla strips give a great crunch (my recommendation if you choose only one topping for this!) Avocado for creaminess. Warm toasted bread with v butter is also a great pairing.Enjoy!juice of half a lime
Notes
- Hatch green chiles: These come in either a can or a jar. You will need 1/2 cup which equates to 4 oz. You can buy them in a can like this or I used the 505 hatch green chiles in the jar because I was doubling the recipe. FYI they come in different spices levels. I choose mild because my Midwestern tongue can’t handle too much spice (lol).
