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Vegetarian Mexican Lentils

Savory Vegetarian Mexican Lentils Bursting with Flavor

Enjoy these Vegetarian Mexican Lentils packed with protein and zesty flavors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Consider avocado oil for similar taste.
  • 1 medium Yellow Onion Shallots can be a great substitute.
  • 4 Garlic Cloves Garlic powder (1/4 teaspoon per clove) works well if fresh is lacking.
  • 1 cup Diced Sweet Potatoes Swap with regular potatoes or butternut squash if desired.
For the Spices
  • 1 teaspoon Cumin Ground coriander can be used as an alternative.
  • 1 tablespoon Chili Powder Adjust based on your heat preference, or use paprika for a milder option.
  • 2 tablespoons Tomato Paste Canned crushed tomatoes can be a substitute.
For the Lentil Delight
  • 1 cup Brown Lentils Green or black lentils are great alternatives.
  • 1 can Black Beans Adds protein and a creamy texture; kidney beans can be used instead.
  • 1 can Diced Tomatoes (canned) Fresh tomatoes can be used with adjusted water content.
  • 1 cup Frozen Corn Replace with fresh corn or canned corn (well drained).
For the Finish
  • 4 cups Broth Vegetable broth is ideal, but water is fine.
  • 1 cup Cheddar Cheese Vegan options include nutritional yeast or plant-based cheese.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Vegetarian Mexican Lentils
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced yellow onion and sauté it for about 5 minutes until it turns translucent and fragrant.
  2. Stir in 4 minced garlic cloves, 1 diced sweet potato, 1 teaspoon of cumin, 1 tablespoon of chili powder, and 2 tablespoons of tomato paste. Cook for about 2 minutes, allowing the spices to become fragrant.
  3. Add 1 cup of brown lentils, 1 can of black beans (drained), 1 can of diced tomatoes (with juices), 1 cup of frozen corn, and 4 cups of vegetable broth to the pot. Stir everything together thoroughly.
  4. Increase the heat to high and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and simmer uncovered for about 25-30 minutes until the lentils are tender.
  5. Season your Vegetarian Mexican Lentils with salt and pepper to taste. Serve topped with shredded cheddar cheese and enjoy alongside warm tortillas or over rice.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 25mgSodium: 720mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 400IUVitamin C: 15mgCalcium: 200mgIron: 4mg

Notes

Rinse lentils before cooking. Adjust liquid for texture preference. Sauté onions and garlic for flavor depth. Allow flavors to meld after cooking.

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