Description
A hearty and comforting bowl of vegetarian Mexican lentils packed with savory flavors and bright colors.
Ingredients
Scale
- 1 cup lentils
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the lentils under cold water and pick out any small stones or debris. Chop the onion and bell pepper and mince the garlic. Open the can of diced tomatoes. Measure out spices.
- In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, about 4–5 minutes. Stir in the minced garlic and chopped bell pepper. Cook another 2–3 minutes until the pepper softens and the garlic smells fragrant.
- Add the rinsed lentils, diced tomatoes (with their juices), cumin, chili powder, salt, and pepper to the pot. Pour in enough water to just cover the lentils (about 2 to 2 1/2 cups). Bring to a boil, then reduce heat to low. Simmer gently, uncovered, for 25–30 minutes or until lentils are tender. Stir occasionally and add a splash more water if needed to keep a saucy consistency.
- Taste and adjust seasoning with more salt, pepper, or chili powder. Remove from heat and let rest a few minutes. Garnish with chopped fresh cilantro before serving. Serve hot.
Notes
Use brown or green lentils for best texture. You can swap in vegetable broth for added flavor. Adjust chili powder to control heat levels.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg