Description
Hearty one-pot vegetarian Mexican lentils with bold spices, tender vegetables, and protein-packed lentils. An easy weeknight dinner with minimal cleanup.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1½ cups dried green or brown lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 3 cups vegetable broth
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (4 oz) diced green chiles
- 1 cup frozen corn kernels
- 2 tablespoons tomato paste
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (optional)
Instructions
- 1. Heat olive oil in a large pot over medium heat. Cook onion and bell pepper for 5-6 minutes until softened.
- 2. Add garlic and cook 30 seconds until fragrant.
- 3. Stir in tomato paste and cook 1 minute, stirring constantly.
- 4. Add chili powder, cumin, paprika, and oregano. Cook 30 seconds until aromatic.
- 5. Add lentils, diced tomatoes, broth, green chiles, salt, pepper, and jalapeño if using.
- 6. Bring to a boil, reduce heat to low, cover and simmer 20-25 minutes, stirring occasionally.
- 7. Check lentils for doneness – should be tender but not mushy.
- 8. Stir in corn kernels and cook 3-4 minutes until heated through.
- 9. Remove from heat and stir in lime juice and cilantro.
- 10. Let rest 5 minutes before serving.
Notes
Store leftovers in refrigerator up to 4 days or freeze up to 3 months. Add broth when reheating to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: One Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 8g
- Sodium: 485mg
- Fat: 5g
- Carbohydrates: 58g
- Fiber: 16g
- Protein: 18g