Vegetarian Mexican Lentils

Vegetarian Mexican Lentils

Author: Chef Elsa Prep Time: 10 min
Cook Time: 30 min Total Time: 40 min
Yield: 4 servings Category: Dishes Cuisine: Mexican Diet: Vegetarian

Description

Description A warm and hearty vegetarian dish with smoky spices, sweet potatoes, and black beans, perfect for weeknight dinners or meal prep.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 cup diced sweet potatoes (about 1/2-inch pieces)
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon tomato paste
  • 1 cup brown lentils, rinsed and drained
  • 1 can (15 ounces) no-salt-added black beans, drained and rinsed
  • 1 can (15 ounces) no-salt-added diced tomatoes
  • 1 cup frozen corn
  • 2 cups broth of choice (vegetable or low-sodium chicken-style broth)
  • Cheddar cheese, to taste (optional; use plant-based cheddar for vegan option)
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Instructions

  1. Heat a medium-to-large pot over medium heat, add olive oil. Once shimmering, add onion and sauté until translucent, about 4–6 minutes.
  2. Add minced garlic and sweet potatoes, cooking until fragrant and soft, about 5 minutes.
  3. Stir in cumin, chili powder, and tomato paste; cook for 1 minute to bloom spices.
  4. Add lentils, black beans, diced tomatoes, corn, and broth; stir and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 25–30 minutes, stirring every 8–10 minutes, until lentils are tender.
  6. Adjust seasoning with salt, pepper, lime juice, or vinegar, if desired.
  7. Serve hot, topped with cheese, cilantro, yogurt, or avocado if desired.

Notes

  1. Notes
  2. Reheats well; store in an airtight container for up to 4-5 days in the refrigerator or freeze for up to 3 months.