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Lentils.org

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Chicken Tinga Lentil Bake

Prep Time: 20 Minutes

Total Time: 50 Minutes

Servings: 10

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 Tbsp (30 mL) canola oil
  • 2 cups (500 mL) yellow onion, thinly sliced
  • 1 cup (250 mL) red bell pepper, sliced
  • 2 Tbsp (30 mL) fresh garlic, minced
  • 2 tsp (10 mL) cumin
  • 1 tsp (5 mL) dried oregano
  • 1 tsp (5 mL) smoked paprika
  • 4 cups (1 L) crushed tomatoes
  • 2 cups (500 mL) chicken stock
  • ¼ cup (60 mL) chipotle peppers in adobo, finely chopped
  • 5 cups (1.25 L) cooked whole red (brown) lentils
  • 5 cups (1.25 L) cooked shredded chicken
  • 2 cups (500 mL) roasted corn kernels
  • 1 ½ tsp (7 mL) salt
  • ¼ cup (60 mL) lime juice
  • 1 cup (250 mL) crumbled cotija cheese
  • 1 cup (250 mL) pickled red onions
  • ½ cup (125 mL) fresh cilantro, chopped
  • 10 lime wedges

Directions

  1. Preheat oven to 375°F (190°C).
  2. Heat oil in a large sauté pan over medium-high heat. Add onion and pepper and sauté for 5–6 minutes, until softened.
  3. Add garlic, cumin, oregano, and paprika and cook for one minute.
  4. Add crushed tomatoes, stock, and chipotle peppers. Bring to a simmer and cook for 5–7 minutes.
  5. Add lentils, chicken, corn, and salt. Gently stir until thoroughly combined.
  6. Transfer mixture to a standard hotel pan and spread into an even layer.
  7. Cover with foil and bake for 20–25 minutes until heated through and the internal temperature reaches 165°F (74°C).
  8. Remove from oven and stir in lime juice.
  9. Finish with cotija cheese, pickled red onions, and cilantro.
  10. Hold hot for service. Serve with a lime wedge.
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