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Vegetarian Mexican Lentils

Savory Vegetarian Mexican Lentils That Comfort and Delight

These Vegetarian Mexican Lentils are a hearty and flavorful dish perfect for dinner, packed with nutrients and comforting warmth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Substitute with avocado or canola oil if needed.
  • 1 medium Yellow Onion Use red onion for a sharper taste.
  • 3 cloves Garlic Fresh garlic is best, but powder can be used as a quick alternative.
  • 1 cup Diced Sweet Potatoes Cubed carrots or regular potatoes work well too.
  • 1 cup Brown Lentils Green or French lentils can be used instead.
Seasoning
  • 1 teaspoon Cumin Can be replaced with coriander for a different spice profile.
  • 1 tablespoon Chili Powder Use paprika for a milder flavor.
  • 2 tablespoons Tomato Paste Can substitute with pureed tomatoes if you desire less acidity.
Protein
  • 1 can Black Beans Drained and rinsed, kidney or pinto beans are good alternatives.
Freshness
  • 1 can Diced Tomatoes Brings moisture and acidity; fresh or crushed tomatoes are also great choices.
  • 1 cup Frozen Corn Fresh or canned corn can also work beautifully.
Cooking Liquid
  • 4 cups Broth of Choice Use vegetable broth for a vegetarian option.
Serving
  • 1 cup Cheddar Cheese Omit for a vegan version or opt for dairy-free cheese instead.

Equipment

  • Large pot

Method
 

Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 diced yellow onion and sauté for 5–7 minutes until it becomes translucent and fragrant. Introduce 3 minced garlic cloves and stir for another minute, allowing their aroma to fill the air.
  2. Stir in 1 cup of diced sweet potatoes, along with 1 teaspoon of cumin and 1 tablespoon of chili powder. Cook this mixture for about 2–3 minutes until the sweet potatoes begin to soften.
  3. Mix in 2 tablespoons of tomato paste and cook until aromatic and well combined with the sweet potatoes.
  4. Add 1 cup of rinsed brown lentils, 1 can of black beans, 1 can of diced tomatoes, and 1 cup of frozen corn into the pot. Pour in 4 cups of broth of choice and bring to a boil over medium-high heat.
  5. Reduce the heat to low, cover the pot, and let the mixture simmer for 25–30 minutes, stirring occasionally, until the lentils are tender but not mushy.
  6. Taste and season with salt and pepper as desired. Serve hot, optionally topped with shredded cheddar cheese and fresh cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 400mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 2000IUVitamin C: 20mgCalcium: 100mgIron: 4mg

Notes

Always rinse your lentils thoroughly before cooking. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

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