Lentil and Orange Tinga Bowl

About This Recipe

Tinga is typically made with shredded chicken simmered in a smoky chipotle-tomato sauce, one of Mexico's most beloved everyday sauces. This bowl reworks that same sauce base around lentils instead of meat, adding orange juice and fresh ginger for brightness that plays against the deep smokiness of the chipotle in adobo. Brown or green lentils hold their shape well through the simmer, soaking up the tinga sauce without turning to mush, while the natural sweetness of orange juice tempers the chile's heat in a way that feels distinctly Mexican — citrus shows up constantly in Mexican savory cooking as a way to balance rich, smoky flavors. Served over rice with pickled onions and avocado, it makes a filling vegetarian bowl that still carries all the smoky depth people expect from a proper tinga.

Ingredients

Serves 4

• 1.5 cupsbrown or green lentils(rinsed)
• 3 cupsvegetable broth
• 2chipotle peppers in adobo(minced, plus 1 tbsp adobo sauce)
• 2tomatoes(chopped)
• 1small onion(chopped, plus extra thinly sliced for topping)
• 3 clovesgarlic(minced)
• 2 tbspvegetable oil
• 0.5 cupfresh orange juice
• 1 tspfresh ginger(grated)
• 1 tspdried oregano
• 2 cupscooked rice(for serving)
• 1avocado(sliced)
• 0.25 cupfresh cilantro(chopped)

Instructions

1. 1

   Cook the lentils

   Combine lentils and vegetable broth in a pot. Bring to a boil, then reduce heat and simmer 20-25 minutes until tender but still holding their shape. Drain any excess liquid.

2. 2

   Build the sauce

   While lentils cook, heat oil in a skillet over medium heat. Add onion and cook 5 minutes until soft, then add garlic and cook 30 seconds.

3. 3

   Add tomato and chipotle

   Stir in tomatoes, chipotle, adobo sauce, and oregano. Cook 6-8 minutes until the tomatoes break down into a thick sauce.

4. 4

   Add citrus and ginger

   Stir in orange juice and ginger. Simmer 3-4 minutes until slightly reduced and glossy.

5. 5

   Combine with lentils

   Fold the cooked lentils into the sauce and simmer together 5 minutes so they absorb the smoky, citrusy flavor. Season with salt to taste.

6. 6

   Assemble the bowls

   Spoon lentils over rice, top with sliced avocado, thinly sliced raw onion, and cilantro. Serve warm.

Variations

• •

  Add shredded rotisserie chicken alongside the lentils for a heartier, more traditional tinga.

• •

  Use black beans instead of lentils for a different texture.

• •

  Top with crumbled queso fresco for extra richness.

Storage

Refrigerate up to 4 days in an airtight container. Reheat gently on the stovetop with a splash of broth or water; freezes well for up to 3 months without the avocado topping.

Frequently Asked Questions