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.
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 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
