Mexican Lentils
A flavorful and easy-to-make recipe packed with protein and fiber, perfect for meal prep or a comforting family dinner.
Ingredients
Main Ingredients
- 1 cup dried lentils Rinse before use
- 1 tablespoon olive oil For sautéing
- 1 onion, chopped For flavor base
- 2 cloves garlic, minced Adds depth of flavor
- 1 bell pepper, chopped Color and sweetness
- 2 tomatoes, diced Adds moisture and acidity
- 1 teaspoon ground cumin Spice for flavor
- 1 teaspoon chili powder For heat
- 1 teaspoon smoked paprika Adds smokiness
- Salt and pepper to taste To season
- 2 cups vegetable broth For cooking lentils
- Fresh cilantro for garnish Optional garnish
Instructions
Preparation
- Rinse your lentils under cool water and set them aside.
Cooking
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and bell pepper, cooking for another 2–3 minutes.
- Add diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook together for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and add the lentils. Bring to a boil.
- Reduce heat and let it simmer for 25–30 minutes, or until lentils are tender.
- Serve hot and garnish with fresh cilantro.
Notes
Lentils can be made ahead and stored in an airtight container in the fridge for up to a week. You can customize spices based on preference and even add cheese or serve with tortilla chips.