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Mexican Lentils

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A comforting and flavorful dish featuring lentils, tomatoes, and a blend of spices, inspired by traditional Mexican cuisine.

Ingredients

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  • 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

  1. Rinse and prepare the lentils. Start by rinsing your lentils under cold water.
  2. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
  3. Add the minced garlic and cook for an additional minute.
  4. Stir in the diced bell pepper and carrots. Cook for another 5 minutes.
  5. Sprinkle in the chili powder, cumin, salt, and pepper.
  6. Add the rinsed lentils and the can of diced tomatoes to the pot.
  7. Pour in the vegetable broth and bring to a gentle boil.
  8. Simmer for 25-30 minutes or until the lentils are tender.
  9. Taste the lentils and adjust the seasoning if necessary.
  10. Serve warm, optionally garnished with cilantro or lime.

Notes

This recipe is versatile; feel free to swap in other vegetables or add spices to match your preferences.

Nutrition

Find it online: https://thestationrecipes.com/mexican-lentils/

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