Description
This delicious vegetarian Mexican lentils recipe is perfect for comforting dinners, combining hearty lentils with sweet potatoes, black beans, and bold Mexican spices. It’s a warm, nutritious meal that is easy to prepare and full of flavor, topped off with melted cheddar cheese for extra richness.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Olive oil (Can substitute with avocado oil.)
- 1 medium Yellow onion (White onion or shallots can be used.)
- 3 cloves Garlic cloves (Fresh garlic is preferred.)
- 2 cups Sweet potatoes (Can substitute with regular potatoes or carrots.)
- 1 teaspoon Cumin (Ground coriander can be an alternative.)
- 1 tablespoon Chili powder (Consider using smoked paprika.)
- 2 tablespoons Tomato paste (Replace with diced fresh tomatoes if desired.)
- 1 cup Brown lentils (Green lentils can be used, adjust cooking time.)
- 1 can Black beans (Use any canned beans based on preference.)
- 1 can Diced tomatoes (Opt for no-salt-added to control sodium.)
- 1 cup Frozen corn (Can substitute with fresh corn when in season.)
- 4 cups Broth (vegetable or chicken) (Low-sodium recommended.)
- 1 cup Cheddar cheese (Consider vegan cheese for dairy-free.)
Instructions
- Heat the oil: Heat the olive oil in a large pot over medium heat until shimmering.
- Sauté onions: Add diced yellow onion and sauté until translucent and soft, about 5 minutes.
- Add garlic and spices: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2-3 minutes until fragrant, stirring frequently to prevent burning.
- Add lentils and liquids: Mix in brown lentils, drained and rinsed black beans, diced tomatoes, frozen corn, and broth. Stir well to combine all ingredients.
- Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 25-30 minutes, until lentils and sweet potatoes are tender.
- Season and serve: Season with salt and pepper to taste. Serve hot, topped with shredded cheddar cheese for a melty, comforting finish.
Notes
- Use vegetable broth to keep the dish vegetarian and vegan-friendly if vegan cheese is used.
- Adjust chili powder and cumin according to your spice preference.
- Substitute canned beans and frozen corn with fresh if preferred and available.
- For a dairy-free option, omit the cheddar or use a vegan cheese alternative.
- Lentils vary in cooking time; if using green lentils, reduce simmering time accordingly to avoid overcooking.
