Mexican Lentils
A healthy and satisfying dish made with lentils, vegetables, and spices, perfect for plant-based meals.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 3 months. Top with fresh cilantro or avocado for added flavor!
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 15gSugar: 5g
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