Description
This hearty Vegetarian Mexican Lentils recipe is flavorful and easy to make. Simmered with tomatoes, corn, and spices for a cozy meal.
Ingredients
Scale
- 1 cup lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 1 cup corn (fresh or frozen)
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- 1 tablespoon oil for sautéing (optional)
Instructions
- Rinse the lentils under cold water and set aside. Chop the onion and bell pepper. Mince the garlic. Open the can of diced tomatoes and measure out frozen corn if using.
- Heat the oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook until translucent, about 3–4 minutes.
- Add the chopped bell pepper and cook for another 2–3 minutes. Stir in cumin and chili powder, cooking for 1 minute.
- Add the lentils, diced tomatoes (with juices), corn, and vegetable broth. Bring to a gentle boil, reduce to a simmer, cover, and cook for 20–25 minutes until lentils are tender.
- Taste and season with salt and pepper. Squeeze lime juice for brightness, then serve hot and garnish with chopped cilantro.
Notes
Store in an airtight container for up to 4 days in the refrigerator. Freeze for up to 3 months. Reheat with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 6g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg