Description
This Vegetarian Mexican Lentils recipe is a hearty and flavorful one-pot meal combining brown lentils, black beans, sweet potatoes, and vibrant Mexican spices. It’s easy to make, nutritious, and perfect for a comforting dinner topped with melted cheddar cheese.
Ingredients
Scale
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)
- 1 cup frozen corn
Spices and Condiments
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
Legumes and Canned Goods
- 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
Liquids
- 2 cups broth of choice (vegetable or chicken broth recommended)
Toppings
- Cheddar cheese (amount to your liking)
Instructions
- Heat the oil and sauté onion: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-5 minutes, stirring occasionally to avoid burning.
- Add aromatics and spices: Stir in minced garlic, diced sweet potatoes, 2 teaspoons cumin, 1 teaspoon chili powder, and 1 tablespoon tomato paste. Cook together for 3-4 minutes to let the spices bloom and the tomato paste deepen in flavor.
- Add lentils, beans, tomatoes, corn, and broth: Pour in the rinsed lentils, black beans, diced tomatoes (with their juices), frozen corn, and 2 cups of broth. Stir well to combine all ingredients evenly.
- Simmer till tender: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover and cook for 25-30 minutes until lentils and sweet potatoes are tender, stirring occasionally to prevent sticking.
- Season and serve: Season the lentil mixture with salt and pepper to taste. Serve hot, topped with your preferred amount of cheddar cheese for a creamy, melty finish.
Notes
- You can use vegetable broth to keep this recipe vegetarian or chicken broth for added flavor.
- Adjust chili powder to your heat preference; add a pinch of cayenne for extra spice.
- For a vegan version, omit the cheddar cheese or use a plant-based alternative.
- Make sure to rinse lentils thoroughly to remove any dust or impurities.
- This dish stores well in the refrigerator for up to 3 days and freezes beautifully for easy meal prep.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegetarian lentils, Mexican lentils, lentil stew, healthy lentil recipe, meatless Mexican recipe
