Vegetarian Mexican Lentils Recipe

Introduction

This Vegetarian Mexican Lentils recipe is a flavorful and hearty dish perfect for a comforting meal. Packed with spices, sweet potatoes, and wholesome lentils, it brings warmth and satisfaction to any table. It’s easy to make and customizable with your favorite toppings.

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 to blend the flavors.
3. Step 3: Add rinsed lentils, black beans, diced tomatoes, frozen corn, and broth. Stir well to combine all ingredients.
4. Step 4: Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes 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 heat, add a pinch of cayenne pepper or diced jalapeños during step 2.
• Swap cheddar cheese for a vegan alternative to keep the dish dairy-free.
• Use vegetable broth to maintain a vegetarian or vegan version.
• Add chopped cilantro and a squeeze of lime for a fresh finish.

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 the mixture thickens too much.

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 accordingly to avoid mushiness.

Is this recipe gluten-free?

Yes, all ingredients used are naturally gluten-free, but always check the labels on canned products and broth to ensure no gluten-containing additives are included.

Vegetarian Mexican Lentils Recipe

Print Recipe

★★★★★

4.6 from 117 reviews

A hearty and flavorful Vegetarian Mexican Lentils recipe featuring brown lentils, black beans, sweet potatoes, and a blend of warm spices. This comforting dish is easy to prepare on the stovetop, perfect for a nutritious weeknight meal topped with melted cheddar cheese for extra richness.

• Author: Daniel
• 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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Vegetarian Mexican Lentils

• 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, drained and rinsed
• 1 can (15 ounce) no-salt-added diced tomatoes
• 1 cup frozen corn
• 2 cups broth of choice (vegetable broth recommended)
• Cheddar cheese (amount to your liking, for topping)

Instructions

1. Heat olive oil and sauté onion: In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté until translucent and soft, about 4-5 minutes.
2. Add aromatics and spices: Stir in the minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2-3 minutes, allowing the spices to bloom and the tomato paste to slightly caramelize.
3. Add lentils and other ingredients: Add the rinsed brown lentils, black beans, diced tomatoes with their juices, frozen corn, and broth to the pot. Stir well to combine all ingredients evenly.
4. Simmer the lentils: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils and sweet potatoes are tender, stirring occasionally to prevent sticking.
5. Season and serve: Season the dish with salt and pepper to taste. Serve hot, topped with your preferred amount of shredded cheddar cheese for a creamy, savory finish.

Notes

• Use vegetable broth to keep the dish vegetarian and add deeper flavor.
• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño along with the chili powder.
• The dish can be made vegan by omitting the cheddar cheese or using a plant-based cheese alternative.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Freeze leftovers up to 3 months; reheat gently on the stovetop with a splash of broth or water.

Keywords: Vegetarian lentils, Mexican lentils, lentil stew, sweet potatoes, black beans, hearty vegetarian meal