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Vegetarian Mexican Lentils Recipe

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★★★★★

4.7 from 88 reviews

This hearty Vegetarian Mexican Lentils recipe combines earthy lentils, sweet potatoes, black beans, and vibrant Mexican spices to create a flavorful, comforting one-pot meal. Cooked slowly on the stovetop and topped with melted cheddar cheese, it’s a nutritious and delicious dish perfect for a satisfying lunch or dinner.

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 Liquids

  • 1 cup brown lentils, rinsed and drained
  • 1 can (15 ounce) no-salt-added black beans, drained
  • 1 can (15 ounce) no-salt-added diced tomatoes
  • 2 cups broth of choice

Garnish

  • Cheddar cheese (amount to your liking)

Instructions

  1. Heat the oil and sauté onions: 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, stirring occasionally to avoid burning.
  2. Add garlic and spices: Stir in the minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook this mixture for 3-4 minutes, allowing the spices to toast slightly and the tomato paste to deepen in flavor, stirring frequently.
  3. Add lentils, beans, tomatoes, corn, and broth: Pour in the rinsed brown lentils, drained black beans, canned diced tomatoes with their juice, frozen corn, and 2 cups of broth. Stir all the ingredients thoroughly to combine.
  4. Simmer the lentils: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Simmer gently for 25-30 minutes, or until the lentils and sweet potatoes are tender, stirring occasionally to prevent sticking.
  5. Season and serve: Season the lentil mixture with salt and freshly ground black pepper to taste. Serve hot, topped with your preferred amount of shredded cheddar cheese for a creamy, savory finish.

Notes

  • For a spicier kick, add cayenne pepper or diced jalapeños during the sauté step.
  • You can substitute brown lentils with green or red lentils, but cooking times may vary slightly.
  • Use vegetable broth to keep this dish completely vegetarian and enhance flavor.
  • This recipe freezes well; store leftovers in an airtight container for up to 3 months.
  • To make it vegan, omit the cheddar cheese or use a plant-based cheese alternative.

Keywords: Vegetarian Mexican Lentils, Mexican lentil stew, healthy vegetarian dinner, lentil recipes, sweet potato lentils, easy one pot meal

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