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Vegetarian Mexican Lentils Recipe

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★★★★★

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.

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

Find it online: https://thehungrymason.com/vegetarian-mexican-lentils-recipe/