Mexican Spiced Lentils
A vibrant and nutritious dish made with lentils, infused with Mexican spices and vegetables for a comforting meal.
Ingredients
Lentils and Vegetables
- 1 cup dried green or brown lentils Rinse before use.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (red or yellow)
- 2 medium tomatoes, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
Spices
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder Adjust according to heat preference.
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt Adjust to taste.
Liquids
- 4 cups vegetable broth
Garnish
- Fresh cilantro, chopped For garnish.
- Lime wedges For serving.
Instructions
Preparation
- Rinse the lentils under cold water and set them aside.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook for about 5 minutes, or until it becomes translucent.
- Stir in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until the pepper softens.
- Add the diced tomatoes to the pot and cook for approximately 5 minutes.
- Sprinkle in cumin, coriander, chili powder, smoked paprika, black pepper, and salt. Stir well and let the spices cook for 1-2 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, add the rinsed lentils.
Cooking
- Reduce heat to a simmer and cover the pot. Cook for 25-30 minutes, or until lentils are tender.
- Stir occasionally, and add more broth or water if the mixture seems too thick.
- Once cooked, stir in the corn and black beans. Let them warm through for about 5 minutes.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
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Notes
For a taco bar, serve as a filling with toppings. Store leftovers in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.