Lentil and Tomato Chile Stew with Lime

Dice the yellow onion into small pieces. Mince the garlic cloves. Peel and dice the carrots into half-inch pieces. Roughly chop the tomatoes, letting all the juices fall into the pot.

In a large Dutch oven, warm the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

Add the minced garlic and diced carrots. Stir and cook for another 2 minutes until fragrant.

Sprinkle in the cumin and cayenne. Stir constantly for 30 seconds to toast the spices in the oil—this blooms their flavor.

Add the chopped tomatoes and their juices, then pour in enough water to cover everything by about 2 inches. Stir in the lentils.

Increase heat to high and bring to a gentle boil, then reduce heat to medium-low. Cover and let the stew simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the broth has thickened.

Stir in the salt. Taste and adjust—add more cumin for smokiness, more cayenne for heat, or more salt to brighten. Squeeze in the juice of both limes and stir.

Ladle into bowls and top with fresh cilantro leaves. Serve with lime wedges on the side for those who want an extra squeeze of bright, tangy lime.