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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.

Ingredients

Scale

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

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