why make this recipe
Mexican Lentils are a wonderful dish that is both healthy and satisfying. Lentils are a great source of protein and fiber, making this meal both filling and nutritious. This recipe is easy to make and uses simple ingredients you can find at any grocery store. Plus, it’s a great way to introduce more plant-based meals into your diet!
how to make Mexican Lentils
Ingredients:
- 1 cup lentils
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 2 carrots, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cups vegetable broth
Directions:
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the minced garlic, bell pepper, and carrots, cooking for about 5 minutes.
- Add the lentils, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 25-30 minutes or until the lentils are tender.
- Serve hot with rice, in tacos, or on its own.
how to serve Mexican Lentils
Mexican Lentils can be served in many ways. You can enjoy them over rice for a hearty meal or use them as a filling for tacos or burritos. They also taste great on their own as a soup. Top with fresh cilantro or avocado for added flavor!
how to store Mexican Lentils
Store any leftover Mexican Lentils in an airtight container in the refrigerator. They will stay fresh for up to 4 days. You can also freeze them for up to 3 months. Just make sure to let them cool down before placing them in the freezer.
tips to make Mexican Lentils
- Rinse the lentils well before cooking to remove any dirt or impurities.
- Feel free to adjust the spices to your liking. You can add more chili powder if you prefer it spicier!
- You can also add other vegetables like zucchini or corn for extra flavor and texture.
variation
You can make this recipe with different types of beans if you want. Black beans or kidney beans work well too! Just make sure to adjust the cooking time based on the type of beans you choose.
FAQs
Can I use dried lentils instead of canned?
Yes, you can use dried lentils! Just remember that you’ll need to cook them longer, usually about 30-40 minutes.
Is this recipe gluten-free?
Yes! Mexican Lentils are naturally gluten-free, making it a great option for those with gluten allergies.
Can I make this a vegetarian dish?
Absolutely! This recipe is already vegetarian as it uses vegetable broth, so it’s perfect for meatless meals!
Mexican Lentils
Ingredients
Main Ingredients
- 1 cup lentils Rinsed under cold water.
- 1 can diced tomatoes Canned for convenience.
- 1 onion, chopped Use a medium onion.
- 2 cloves garlic, minced Fresh garlic preferred.
- 1 medium bell pepper, diced Any color bell pepper.
- 2 carrots, diced Carrots add sweetness.
- 2 teaspoons chili powder Adjust based on spice preference.
- 1 teaspoon cumin Adds earthy flavor.
- to taste Salt and pepper Season to your preference.
- 2 tablespoons olive oil For cooking.
- 4 cups vegetable broth Use low-sodium if preferred.
Instructions
Preparation
- Rinse the lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and cook until translucent.
- Stir in the minced garlic, bell pepper, and carrots, cooking for about 5 minutes.
Cooking
- Add the lentils, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce to a simmer.
- Cover and cook for 25-30 minutes or until the lentils are tender.
- Serve hot with rice, in tacos, or on its own.