Vegetarian Mexican Lentils Recipe

Introduction

This Vegetarian Mexican Lentils recipe is a hearty and flavorful one-pot meal that combines tender lentils, sweet potatoes, and classic Mexican spices. It’s perfect for a cozy weeknight dinner that’s both nutritious and delicious.

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 another 2-3 minutes to release the spices’ aroma.
3. Step 3: Add the rinsed lentils, black beans (including liquid), diced tomatoes, frozen corn, and broth. Stir everything well to combine.
4. Step 4: Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 25-30 minutes until the lentils are tender and the sweet potatoes are cooked through.
5. Step 5: Season with salt and pepper to taste. Serve hot, topped with cheddar cheese as desired.

Tips & Variations

• For extra smokiness, add a pinch of smoked paprika along with the other spices.
• Switch out sweet potatoes for butternut squash for a slightly different texture and flavor.
• Use vegetable broth to keep the dish fully vegetarian and boost the savory depth.
• Add a squeeze of fresh lime juice just before serving for brightness.

Storage

Store leftovers 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 if needed to loosen the consistency. This dish also freezes well for up to 3 months.

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, resulting in a creamier texture. If you use red lentils, reduce simmer time and keep an eye to prevent overcooking.

Is this recipe gluten-free?

Yes, all the ingredients are naturally gluten-free. Just be sure to check your broth and canned ingredients for any hidden gluten additives.

Vegetarian Mexican Lentils Recipe

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4.5 from 71 reviews

A hearty and flavorful Vegetarian Mexican Lentils recipe featuring brown lentils, sweet potatoes, black beans, and a fragrant blend of spices. Perfect as a comforting and nutritious meal topped with cheddar cheese.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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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)

Spices and Flavorings

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

Legumes and Grains

• 1 cup brown lentils, rinsed and drained
• 1 can (15 ounce) no-salt-added black beans

Other Ingredients

• 1 can (15 ounce) no-salt-added diced tomatoes
• 1 cup frozen corn
• 2 cups broth of choice (vegetable or other)
• Cheddar cheese (amount to your liking, for topping)

Instructions

1. Heat the oil and sauté onions: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-5 minutes, stirring occasionally to avoid burning.
2. Add garlic and spices: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for another 3-4 minutes until the sweet potatoes begin to soften and the spices are fragrant.
3. Add legumes, vegetables, and broth: Add rinsed lentils, black beans, diced tomatoes with their juice, frozen corn, and broth. Stir well to combine all ingredients evenly in the pot.
4. Simmer until tender: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover with a lid. Let it simmer gently for 25-30 minutes or until lentils and sweet potatoes are tender, stirring occasionally to prevent sticking.
5. Season and serve: Season with salt and freshly ground black pepper to taste. Serve the lentils hot, topped with your desired amount of shredded cheddar cheese for added richness.

Notes

• Choose vegetable broth to keep this recipe vegetarian and enhance flavor.
• Adjust chili powder to control heat level according to your preference.
• For a vegan option, omit the cheddar cheese or substitute with a vegan cheese alternative.
• Make sure to rinse lentils thoroughly to remove any debris before cooking.
• This dish can be refrigerated for up to 4 days and reheated on the stove or microwave.
• Add fresh cilantro or a squeeze of lime for extra Mexican flair when serving.

Keywords: vegetarian lentils, Mexican lentils, lentil recipe, sweet potato lentils, black beans, hearty vegetarian stew