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Vegetarian Mexican Lentils Recipe

Vegetarian Mexican Lentils Recipe

A hearty, flavorful, and incredibly easy dish that redefines weeknight dinners by providing a delicious plant-based meal that’s both budget-friendly and satisfying. This recipe is your go-to for a wholesome and vibrant meal that’s packed with protein and incredible Mexican-inspired flavors, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño pepper, minced (optional, for heat)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon dried oregano
  • 1 ½ cups brown or green lentils, rinsed and drained
  • 4 cups vegetable broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup frozen corn
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Avocado, sliced or diced (for garnish)
  • Lime wedges (for serving)
  • Optional toppings: sour cream or plain Greek yogurt, shredded cheese, hot sauce

Equipment

  • Large pot or Dutch oven

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic, chopped red and green bell peppers, and minced jalapeño (if using). Cook for another 5-7 minutes, stirring occasionally, until the peppers begin to soften.
    1 tablespoon olive oil, 1 large yellow onion, chopped, 2 cloves garlic, minced, 1 red bell pepper, chopped, 1 green bell pepper, chopped, 1 jalapeño pepper, minced
  2. Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot. Stir well to coat the vegetables and cook for about 1 minute until fragrant, allowing the spices to bloom and release their flavors.
    1 teaspoon ground cumin, 1 teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon dried oregano
  3. Pour in the rinsed and drained brown or green lentils, vegetable broth, and the can of undrained diced tomatoes. Stir everything together, scraping up any browned bits from the bottom of the pot.
    1 ½ cups brown or green lentils, rinsed and drained, 4 cups vegetable broth, 1 (14.5 ounce) can diced tomatoes, undrained
  4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  5. Stir in the rinsed and drained black beans and frozen corn. Continue to simmer for another 5 minutes, uncovered, allowing the beans and corn to heat through and the flavors to meld.
    1 (15 ounce) can black beans, rinsed and drained, 1 cup frozen corn
  6. Season the Vegetarian Mexican Lentils Recipe generously with salt and freshly ground black pepper to taste. Ladle the hearty lentil mixture into bowls.
    Salt and freshly ground black pepper, to taste
  7. Garnish with fresh chopped cilantro, sliced or diced avocado, and serve with lime wedges. Offer additional toppings like sour cream or plain Greek yogurt, shredded cheese, or your favorite hot sauce for an extra burst of flavor.
    Fresh cilantro, chopped (for garnish), Avocado, sliced or diced (for garnish), Lime wedges (for serving), Optional toppings: sour cream or plain Greek yogurt, shredded cheese, hot sauce

Notes

This recipe stores beautifully and is perfect for meal prepping. Refrigerate for up to 3-4 days. Reheat on the stovetop or in the microwave. Can be frozen for up to 3 months.