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Vegetarian Mexican Lentils Recipe

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★★★★★

4.7 from 112 reviews

This Vegetarian Mexican Lentils recipe is a hearty and flavorful one-pot meal featuring brown lentils, black beans, sweet potatoes, and authentic Mexican spices like cumin and chili powder. It’s a comforting dish perfect for a nutritious lunch or dinner, topped with melted cheddar cheese for an added creamy touch.

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

Main Ingredients

  • 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 (vegetable or chicken broth recommended)

Topping

  • Cheddar cheese (amount to your liking)

Instructions

  1. Heat the base: Heat olive oil in a large pot over medium heat until shimmering. Add the diced onion and sauté until translucent and soft, about 5 minutes.
  2. Add aromatics and spices: Stir in the minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2-3 minutes to allow the spices and tomato paste to bloom and coat the vegetables.
  3. Add main ingredients: Pour in the brown lentils, black beans (with liquid drained), diced tomatoes (with juice), frozen corn, and broth. Stir everything well to combine evenly.
  4. Simmer: Bring the mixture to a boil over high heat, then immediately reduce to low heat. Cover partially and let it simmer gently for 25-30 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
  5. Season and serve: Taste the lentil stew and season with salt and freshly ground black pepper as desired. Serve hot, topped with grated cheddar cheese to melt on top.

Notes

  • Use low-sodium or no-salt-added broth and canned beans to control sodium levels.
  • Adjust the chili powder amount according to your spice tolerance.
  • For a vegan option, omit cheddar cheese or replace with a plant-based cheese alternative.
  • Can be served with a side of warm tortillas or topped with fresh cilantro and avocado slices for extra flavor.
  • Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.

Keywords: Vegetarian Mexican Lentils, lentil stew, Mexican lentil recipe, vegetarian main dish, healthy lentil chili

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