Description
A cozy, flavorful dish blending tender lentils with smoky cumin, bright tomatoes, and sweet bell pepper. Perfect for weeknights or meal prep.
Ingredients
Scale
- 1 cup lentils (rinsed and drained)
- 1 tablespoon olive oil
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 bell pepper (chopped)
- 1 can diced tomatoes (14 oz)
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro (for garnish)
Instructions
- Prepare ingredients by rinsing and draining the lentils, chopping the onion and bell pepper, and mincing the garlic.
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent (about 3–4 minutes).
- Add bell pepper and cook for another 3–4 minutes until softened.
- Stir in lentils, diced tomatoes (with juice), vegetable broth, cumin, chili powder, salt, and pepper. Bring to a gentle boil, then reduce heat to low.
- Cover and simmer for 25–30 minutes, until lentils are tender but not mushy. Taste and adjust seasoning as needed. Serve hot, garnished with fresh cilantro.
Notes
Rinse lentils well to remove any dust or stones. Use low-sodium broth if you want to control salt levels better. For variations, consider adding diced jalapeño for spice or coconut milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 4.5g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg