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Vegetarian Mexican Lentils Recipe

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★★★★★

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.

Ingredients

Scale

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

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