A hearty and flavorful stew combining lentils, corn, and spices for a comforting meal.
Heat the olive oil in a non-stick dutch oven over medium heat.
Ensure the oil is hot before adding the onions to enhance their flavor.
Add the chopped onion and sauté until golden brown, about 7 minutes.
Stir occasionally to prevent the onions from burning.
Stir in the crushed tomatoes, lentils, and 500ml of water. Bring to a boil.
Use hot water to speed up the boiling process.
Reduce the heat to a simmer, cover, and cook for 20 minutes.
Check occasionally to ensure the lentils are not sticking to the bottom.
Add the corn, diced bell pepper, cumin, coriander, chili powder, and salt. Stir well.
Taste the stew and adjust the seasoning as needed.
Cover and simmer for another 15 minutes until the vegetables are tender.
Ensure the vegetables are cooked through but not mushy.
Stir in the chopped cilantro and serve warm.
Garnish with additional fresh cilantro for a burst of color and flavor.
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