Vegetarian Mexican Lentils Recipe

Introduction

This Vegetarian Mexican Lentils recipe is a hearty, flavorful dish perfect for a comforting meal any day of the week. Packed with protein-rich lentils, sweet potatoes, and classic Mexican spices, it’s both nourishing and satisfying.

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 minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2-3 minutes until fragrant.
3. Step 3: Add the rinsed lentils, black beans, diced tomatoes, frozen corn, and broth. Stir to combine all ingredients well.
4. Step 4: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils are tender and sweet potatoes are cooked through.
5. Step 5: Season with salt and pepper to taste. Serve hot, topped with your preferred amount of cheddar cheese.

Tips & Variations

• For extra heat, add a chopped jalapeño or a pinch of cayenne pepper when cooking the spices.
• Swap cheddar cheese for a vegan cheese alternative to keep this dish fully plant-based.
• Use vegetable broth to maintain a vegetarian recipe or swap for chicken broth if not a concern.
• Add chopped fresh cilantro and a squeeze of lime juice before serving for added brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave until heated through, adding a splash of broth or water if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of brown lentils?

Red lentils cook faster and tend to break down more, creating a softer texture. Brown lentils hold their shape better and are preferred for this recipe, but red lentils can be used if you adjust cooking time to about 15-20 minutes.

Is this recipe gluten-free?

Yes, naturally this recipe is gluten-free as long as you use gluten-free broth and check labels on canned ingredients to ensure no gluten-containing additives.

Vegetarian Mexican Lentils Recipe

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★★★★★

4.9 from 137 reviews

A hearty and flavorful Vegetarian Mexican Lentils recipe packed with nutritious ingredients like brown lentils, black beans, sweet potatoes, and spices. This comforting stew is perfect for a wholesome weeknight dinner and can be topped with cheddar cheese for added richness.

• Author: Mick
• 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

Base Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, diced
• 2 garlic cloves, minced
• 1 cup diced sweet potatoes (1/2 inch pieces)

Spices and Flavorings

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

Legumes and Vegetables

• 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

Liquids and Toppings

• 2 cups broth of choice
• Cheddar cheese (amount to your liking)

Instructions

1. Heat the Oil and Sauté Onion: Heat olive oil in a large pot over medium heat until shimmering. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to avoid burning.
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 about 3-4 minutes to bloom the spices and soften the sweet potatoes slightly.
3. Add Lentils, Beans, Tomatoes, Corn, and Broth: Pour in the rinsed brown lentils, black beans (with liquid drained), diced tomatoes, frozen corn, and broth of choice. Stir everything well to combine the ingredients evenly.
4. Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 25-30 minutes, or until the lentils are tender and the sweet potatoes are cooked through, stirring occasionally to prevent sticking.
5. Season and Serve: Taste the stew and season with salt and freshly ground black pepper as desired. Serve hot, topped with your preferred amount of shredded cheddar cheese for a creamy, tangy finish.

Notes

• Use low-sodium or no-salt-added beans and broth to control the salt content.
• For a vegan version, omit cheddar cheese or substitute with a plant-based cheese alternative.
• If you prefer a spicier stew, add a pinch of cayenne pepper or chopped jalapeño when adding the spices.
• Leftovers keep well in the refrigerator for up to 4 days and can be frozen for up to 3 months.
• To save time, use pre-cooked lentils or canned lentils, adjusting cooking time accordingly.

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