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Hearty Vegetarian Mexican Lentils dish featuring brown or green lentils cooked with sautéed onions, bell peppers, garlic, diced tomatoes, vegetable broth, and classic Mexican spices like chili powder and cumin. Garnished with fresh cilantro and perfect for a flavorful plant-based meal.

Ingredients

Scale
  • 1 cup brown or green lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 bell pepper (red or green), chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 2 cups vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • Salt, to taste
  • Black pepper, to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add chopped onion and bell pepper to the pot; cook, stirring occasionally, for about 5 minutes until onions are translucent and peppers soften.
  3. Stir in minced garlic, chili powder, and cumin; cook for about 1 minute until fragrant.
  4. Add rinsed lentils, diced tomatoes with juice, and vegetable broth to the pot; stir to combine, ensuring lentils are covered with liquid.
  5. Increase heat and bring the mixture to a boil.
  6. Once boiling, reduce heat to low, cover the pot, and simmer gently for 25 to 30 minutes until lentils are tender but still hold their shape.
  7. Season with salt and black pepper to taste.
  8. Turn off heat and let sit for a few minutes to allow flavors to meld.
  9. Serve topped with chopped fresh cilantro.

Notes

Rinse lentils prior to cooking to remove grit and ensure even cooking., Adjust chili powder amount to control spiciness., Add frozen corn or black beans in the last few minutes of cooking for added texture and flavor., Let lentils rest after cooking to deepen flavors., Toppings such as a squeeze of lime or shredded cheese can brighten the dish before serving (omit cheese for vegan option)., Swap olive oil with avocado oil for a different flavor profile., Use quinoa instead of lentils for a different texture and more protein., Stir in coconut milk near the end or top with sour cream for creaminess., Dish stores well in the fridge up to 4 days and freezes up to 3 months.

Nutrition

Find it online: https://cozyovenkitchen.com/delicious-vegetarian-mexican-lentils-recipe-for-flavorful-meals/