Vegetarian Mexican Lentils Recipe

Introduction

Vegetarian Mexican Lentils make a hearty and flavorful meal packed with protein and vibrant spices. This dish combines tender lentils, sweet potatoes, and black beans in a comforting, aromatic stew that’s perfect for any day of the week.

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 the diced onion and sauté until it becomes translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic, sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2-3 minutes, stirring frequently to combine the flavors.
3. Step 3: Add the brown lentils, drained 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 the heat to low. Cover and let it simmer gently for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Step 5: Season with salt and pepper to taste. Serve the lentils hot, topped with your preferred amount of shredded cheddar cheese.

Tips & Variations

• For extra depth, add a splash of lime juice before serving to brighten the flavors.
• Swap cheddar cheese for a vegan cheese or avocado for a dairy-free option.
• If you like it spicier, add a diced jalapeño or a pinch of cayenne pepper when cooking.
• Use vegetable broth to keep the dish fully vegetarian and add more flavor.

Storage

Store any 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 stew has thickened. This dish also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

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 tend to break down into a softer texture. Adjust the cooking time accordingly to avoid overcooking.

Is this recipe suitable for meal prep?

Absolutely! Vegetarian Mexican Lentils keep well in the fridge and reheat nicely, making them an excellent choice for meal prepping lunches or dinners ahead of time.

Vegetarian Mexican Lentils Recipe

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★★★★★

4.9 from 50 reviews

• Author: Sarah
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Vegetarian Mexican Lentils recipe packed with nutritious ingredients like lentils, black beans, sweet potatoes, and spices. This comforting dish is perfect for a wholesome dinner, combining protein-rich lentils with classic Mexican seasonings and topped with melted cheddar cheese for added indulgence.

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Ingredients

Scale 1x2x3x

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 Flavorings

• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste

Proteins and Legumes

• 1 cup brown lentils, rinsed and drained
• 1 can (15 ounce) no-salt-added black beans

Liquids

• 1 can (15 ounce) no-salt-added diced tomatoes
• 2 cups broth of choice (vegetable broth recommended)

Toppings

• Cheddar cheese (amount to your liking)

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Instructions

1. Heat the Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent and fragrant, about 3-4 minutes.
2. Add Garlic, Sweet Potatoes, and Spices: Stir in the minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook this mixture for 3-5 minutes, allowing the spices to bloom and the sweet potatoes to soften slightly.
3. Add Lentils, Beans, Tomatoes, Corn, and Broth: Pour in the rinsed brown lentils, black beans, diced tomatoes, frozen corn, and broth. Stir well to combine all ingredients evenly.
4. Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer gently for 25-30 minutes, or until the lentils and sweet potatoes are tender.
5. Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Serve hot, topped with shredded cheddar cheese to melt over the warm lentils.

Notes

• Use low-sodium or no-salt broth and canned ingredients to control sodium content.
• For a vegan version, omit the cheddar cheese or use a plant-based alternative.
• Rinse lentils thoroughly to remove dust and debris before cooking.
• Sweet potatoes add sweetness and body but can be substituted with regular potatoes if preferred.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for longer storage.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: vegetarian lentils, Mexican lentils, sweet potato lentils, healthy lentil stew, meatless Mexican recipe, easy vegetarian dinner