Mexican Lentil Stew

Prep time Overnight straining
Cook time 1 hour
Servings 4


2 tbsp extra virgin olive oil

1 red onion, finely chopped

1 red capsicum, finely chopped

6 button mushrooms, finely chopped

3 cloves garlic, chopped

1 tsp ground cumin

1 tsp ground coriander

1 cup Puy French style green lentils

1 chipotle chilli in adobo sauce, finely chopped and 1 tbsp of the sauce

1 x (400g) can crushed tomatoes

1L of vegetable stock

1 small handful each of coriander, leaves reserved, stalks and roots finely chopped

400g Greek yoghurt

1 tsp sugar

2 tsp white vinegar

1 small handful each of mint

Salt and pepper

Flat bread, to serve

Mexican Lentil Stew


For the strained yoghurt, line a sieve with a double layer of muslin or two clean Chux cloths and place over a large bowl. Pour in the yoghurt and bring the sides of the cloth together and twist, then tie with a rubber band. Refrigerate overnight. Discard the liquid that has gathered at the base of the bowl and store the labne in an airtight container in the fridge until ready to use. This is optional, alternatively just serve with unstrained yoghurt.

Place a heavy, deep pan or stewpot on a medium heat, add oil and sauté capsicum and half of the onion for 5-7 minutes to soften, season with pepper. Now add the mushrooms, coriander roots and stalks and garlic and cook for a further 3 minutes, stirring regularly. Add the spices followed by chipotle in adobo sauce and then add the lentils and coat in the mixture. Add the crushed tomatoes, vinegar and sugar and the stock then cover with a lid and cook on a gentle heat for 40 minutes to 1 hour or until thick and rich.

Finely chop the remaining onion. Place in a bowl with a good pinch of salt and mix together with your hands and set aside to allow the onion to pickle for 10–15 minutes.

Serve lentils in shallow bowls. Garnish with a dollop of labne, fresh herbs dressed in a little oil and pickling liquid and flat bread.