Vegetarian Mexican Lentils Recipe

Introduction

This Vegetarian Mexican Lentils recipe is a hearty, flavorful dish perfect for a cozy weeknight meal. Packed with spices, vegetables, and protein-rich lentils, it’s both nourishing and satisfying.

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 cup diced sweet potatoes (1/2 inch pieces)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 cup brown lentils, rinsed and drained
• 1 can (15 ounce) no-salt-added black beans
• 1 can (15 ounce) no-salt-added diced tomatoes
• 1 cup frozen corn
• 2 cups broth of choice
• Cheddar cheese (amount to your liking)

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent.
2. Step 2: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for a few minutes until fragrant.
3. Step 3: Add rinsed lentils, black beans, diced tomatoes, frozen corn, and broth. Stir well to combine.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer for 25-30 minutes, or until lentils are tender.
5. Step 5: Season with salt and pepper to taste. Serve hot, topped with cheddar cheese as desired.

Tips & Variations

• For extra depth of flavor, add a smoked paprika or a chipotle pepper in adobo sauce when cooking the spices.
• Swap cheddar cheese for a vegan cheese alternative to keep the dish fully plant-based.
• If you prefer a thicker stew, simmer uncovered for an additional 10 minutes to reduce the liquid.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. The lentils may thicken as they cool; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Yes, but red lentils cook faster and become softer, so reduce the simmering time to about 15-20 minutes to prevent them from turning mushy.

Is this recipe gluten-free?

Yes, provided you use a gluten-free broth, this dish is naturally gluten-free and suitable for those with gluten sensitivities.

Vegetarian Mexican Lentils Recipe

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★★★★★

4.9 from 720 reviews

A hearty and flavorful Vegetarian Mexican Lentils recipe featuring nutritious lentils, sweet potatoes, black beans, and warming spices. This comforting one-pot meal is easy to prepare and perfect for a wholesome dinner topped with melted cheddar cheese for extra richness.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 cup diced sweet potatoes (1/2 inch pieces)

Spices and Flavorings

• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste

Legumes and Grains

• 1 cup brown lentils, rinsed and drained
• 1 can (15 ounce) no-salt-added black beans
• 1 can (15 ounce) no-salt-added diced tomatoes
• 1 cup frozen corn

Liquids

• 2 cups broth of choice

Toppings

• Cheddar cheese (amount to your liking)

Instructions

1. Heat the oil and sauté onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-5 minutes, to soften and release its flavor.
2. Add garlic, sweet potatoes, and spices: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for a few minutes, allowing the spices to bloom and the sweet potatoes to slightly soften.
3. Add lentils, beans, tomatoes, corn, and broth: Add the rinsed lentils, no-salt-added black beans, diced tomatoes, frozen corn, and broth to the pot. Stir everything together thoroughly to combine all ingredients.
4. Simmer until lentils are tender: Bring the mixture to a boil, then reduce the heat and let it simmer gently for 25 to 30 minutes. Stir occasionally until the lentils are tender and the flavors are well melded.
5. Season and serve: Season with salt and pepper to taste. Serve the vegetable and lentil mixture hot, topped generously with shredded cheddar cheese for a creamy, savory finish.

Notes

• Use low-sodium or no-salt broth to control sodium levels.
• Substitute cheddar cheese with a vegan cheese for a vegan version.
• Lentils do not require pre-soaking, making this recipe easy and quick to prepare.
• Feel free to add fresh cilantro or a squeeze of lime juice before serving for extra zest.
• Sweet potatoes can be swapped for regular potatoes or butternut squash if desired.

Keywords: vegetarian lentils, Mexican lentils, one-pot meal, healthy dinner, lentil stew, sweet potatoes, black beans, Mexican recipe