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–+ servings
Mexican Lentils

Savory Mexican Lentils: Hearty Vegan Delight in One Pot

Savor delicious Mexican Lentils, a hearty vegan dish that’s budget-friendly and packed with plant-based protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lentils
  • 1 cup green or brown lentils rinsed
  • 3 cups vegetable broth low-sodium recommended
For the Base
  • 1 medium onion finely chopped; yellow or white
  • 2 cloves garlic minced
  • 1 14.5-ounce can canned diced tomatoes with juices
For the Spices
  • 1 teaspoon ground cumin
  • 1 teaspoon chili spice adjust to taste

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Mexican Lentils
  1. Rinse the lentils thoroughly under cold water in a fine-mesh strainer.
  2. In a large pot, heat oil over medium heat. Add chopped onion and minced garlic; sauté for about 5 minutes.
  3. Add ground cumin and chili spice; stir well for about 1 minute.
  4. Pour in the canned diced tomatoes and vegetable broth; bring to a rolling boil.
  5. Stir in the rinsed lentils; reduce heat to low, cover, and let simmer for 25 to 30 minutes.
  6. Check for doneness; they should be tender but not mushy. Adjust cooking time if necessary.
  7. Adjust seasoning with salt and pepper. For creaminess, add coconut milk.
  8. Serve warm, garnished with fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 300mgPotassium: 800mgFiber: 15gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

For extra flavor, consider adding lime juice before serving. Leftovers can be stored in the refrigerator for up to 4 days.

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