Mexican Spiced Lentils
A warm and cozy weeknight dish made with lentils, vegetables, and spices, perfect for tacos, burrito bowls, or on rice.
Ingredients
Main Ingredients
- 1 cup lentils (green or brown) Rinse under cold water before use.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium carrot, diced
- 2 medium tomatoes, diced Fresh or canned can be used.
- 2 cups vegetable broth Can substitute chicken broth or water with salt.
Spices and Seasoning
- 1 teaspoon cumin More can be added to taste.
- 1 teaspoon chili powder Adjust according to spice preference.
- 1/2 teaspoon smoked paprika Regular paprika can be used if preferable.
- to taste salt and pepper Add in increments to achieve desired flavor.
Garnish
- to taste fresh cilantro Optional, can substitute with green onions or parsley.
Instructions
Preparation
- Rinse the lentils under cold water and set aside.
- In a large pot, heat some oil over medium heat.
Cooking
- Add the onion and garlic, and sauté until the onion is translucent.
- Add the bell pepper, carrot, and tomatoes, and cook for about 5 minutes until the vegetables start to soften.
- Stir in the lentils, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the lentils are tender.
- Taste and adjust seasoning if needed.
Serving
- Serve hot, garnished with fresh cilantro.
Notes
This recipe is very forgiving, so feel free to adjust ingredients and spices to suit your taste. Leftovers can be stored in the fridge for 3 days or frozen for up to 3 months.