Dinner

Vegetarian Mexican Lentils Recipe

Name: Vegetarian Mexican Lentils Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 medium yellow onion, diced; 2 garlic cloves, minced; 1 cup diced sweet potatoes (1/2 inch pieces); 1 cup frozen corn; 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; 2 cups broth of choice (vegetable or chicken broth recommended); Cheddar cheese (amount to your liking)

ByZoe Lane February 13, 2026February 13, 2026

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Introduction

This Vegetarian Mexican Lentils recipe is a hearty and flavorful dish perfect for a cozy weeknight meal. Packed with nutritious lentils, sweet potatoes, and warming spices, it’s both satisfying and easy to make.

A close-up view of a thick lentil stew in a white pan, showing a wooden spoon lifting a portion. The stew contains layers of brown lentils, yellow corn kernels, black beans, and red bell pepper pieces mixed together. On top, there is a melted layer of white cheese with a gooey texture, sprinkled with small green parsley bits. The background shows more of the same stew with the melted cheese spread unevenly across the surface. The texture looks hearty and a little chunky. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra warmth, add a pinch of cayenne pepper or a chopped jalapeño while cooking.
Swap cheddar for a dairy-free cheese or omit it for a vegan-friendly meal.
If you prefer a thicker stew, cook a few minutes longer or mash some lentils gently with the back of a spoon.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much.

How to Serve

A close-up of a dish in a white pan filled with three main layers: a base of brown lentils mixed with yellow corn kernels and black beans, scattered with small red tomato pieces and green herbs. On top, a layer of melted white cheese softly stretching as it is scooped by a wooden spoon. Small bits of finely chopped green herbs are sprinkled over the cheese, adding a fresh look. The pan is set on a white marbled surface, and the focus is on the spoon lifting a scooped portion. Photo taken with an iphone --ar 4:5 --v 7

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 tend to break down into a softer texture, so reduce the simmer time accordingly and check for doneness early.

Is this recipe gluten-free?

Yes, all the ingredients used are naturally gluten-free, just be sure the broth you choose is also gluten-free.

Zoe Lane