Vegetarian Mexican Lentils Recipe

Introduction

Vegetarian Mexican Lentils are a hearty and flavorful dish perfect for a cozy weeknight dinner. Packed with spices, vegetables, and protein-rich lentils, this recipe offers a delicious and satisfying meal that’s easy to prepare.

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 translucent, about 5 minutes.
2. Step 2: Stir in the minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for 3 to 4 minutes, stirring frequently to combine the flavors.
3. Step 3: Add the rinsed brown lentils, black beans (drained), diced tomatoes, frozen corn, and broth. Stir well to mix all ingredients thoroughly.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25 to 30 minutes, or until the lentils and sweet potatoes are tender.
5. Step 5: Season with salt and pepper to taste. Serve hot, topped with your desired amount of grated cheddar cheese.

Tips & Variations

• For extra heat, add a chopped jalapeño when sautéing the onions or sprinkle with crushed red pepper flakes before serving.
• Use vegetable broth to keep the dish fully vegetarian and add depth of flavor.
• Swap cheddar cheese for a vegan cheese alternative to make this dish dairy-free.
• If you prefer a thicker stew, mash some of the lentils after cooking or simmer uncovered for longer.
• Add a squeeze of fresh lime juice and chopped cilantro just before serving to brighten the flavors.

Storage

Store leftover Mexican lentils 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 mixture has thickened. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils for this recipe?

Yes, you can substitute brown lentils with green or red lentils. Keep in mind that red lentils cook faster and may break down more, resulting in a softer texture.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free broth and canned beans labeled gluten-free.

Vegetarian Mexican Lentils Recipe

Print Recipe

★★★★★

4.9 from 84 reviews

This hearty and flavorful Vegetarian Mexican Lentils recipe combines tender lentils, sweet potatoes, black beans, and traditional Mexican spices for a wholesome, comforting meal. Perfect as a nutritious lunch or dinner, it is enhanced with a sprinkle of cheddar cheese for added richness.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 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

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

Legumes and Canned Goods

• 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

Liquids and Toppings

• 2 cups broth of choice (vegetable or chicken broth recommended)
• Cheddar cheese (amount to your liking, for topping)

Instructions

1. Heat and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, approximately 4-5 minutes, to develop a sweet, flavorful base.
2. Add Aromatics and Spices: Stir in the minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook together for 2-3 minutes, allowing the spices to bloom and the tomato paste to caramelize slightly, enhancing depth.
3. Add Lentils and Canned Ingredients: Add the rinsed brown lentils, black beans, diced tomatoes, frozen corn, and broth to the pot. Stir well to combine all ingredients evenly.
4. Simmer Until Tender: Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 25-30 minutes. Cook until the lentils are tender and the sweet potatoes are cooked through, stirring occasionally to prevent sticking.
5. Season and Serve: Season with salt and freshly ground black pepper to taste. Serve hot, topped with cheddar cheese as desired for a creamy, melty finish.

Notes

• Use no-salt-added canned beans and tomatoes to control sodium content.
• Broth choice can be vegetable or chicken based on dietary preference.
• For a vegan version, omit cheddar cheese or use a plant-based alternative.
• Make sure to rinse lentils thoroughly to remove any debris or dust.
• This dish can be stored in the refrigerator for up to 4 days and reheats well.

Keywords: Vegetarian Mexican lentils, lentil stew, sweet potato lentils, healthy Mexican recipe, meatless Mexican dish, easy lentil soup