One Pot Mexican Lentils

Why You’ll Love This Recipe

This recipe is a wholesome, satisfying, and easy-to-make dish that requires just one pot. The blend of cumin, chili powder, and tomato paste creates a rich, aromatic base that complements the lentils and vegetables perfectly. It’s naturally gluten-free, can be made vegetarian, and topped with cheddar cheese for extra richness. Ideal for busy weeknights or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• ½ medium yellow onion, diced
• 2 garlic cloves, minced (or 2 teaspoons garlic powder)
• 1 cup diced sweet potatoes (½ inch pieces)
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 1 cup brown lentils, rinsed and drained
• 1 (15-ounce) can no-salt-added black beans
• 1 (15-ounce) can no-salt-added diced tomatoes
• 1 cup frozen corn
• 2 cups broth of choice (vegetable, chicken, or beef)
• Cheddar cheese (amount to your liking)

Directions

1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
2. Add minced garlic, cumin, and chili powder. Stir and cook for 1 minute until fragrant.
3. Stir in the tomato paste and cook for another minute.
4. Add diced sweet potatoes, brown lentils, black beans (with liquid drained), diced tomatoes (with liquid), frozen corn, and broth. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until lentils and sweet potatoes are tender. Stir occasionally to prevent sticking.
6. Season with salt and pepper to taste.
7. Serve hot, topped with shredded cheddar cheese as desired.

Servings and Timing

This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 35 minutes
Total time: 45 minutes

Variations

• Add diced bell peppers or jalapeños for extra heat and flavor.
• Use red lentils for a quicker cooking time, adjusting liquid as needed.
• Top with avocado slices, sour cream, or fresh cilantro for garnish.
• Substitute cheddar cheese with pepper jack for a spicy kick.
• Make it vegan by omitting cheese or using a vegan cheese alternative.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or microwave until warmed through.

FAQs

Can I use canned lentils instead of dry?

Yes, but reduce cooking time and adjust liquid amounts accordingly.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I freeze leftovers?

Yes, freeze in airtight containers for up to 2 months. Thaw before reheating.

How spicy is this dish?

Mild by default; add jalapeños or extra chili powder for more heat.

Can I use other types of beans?

Yes, kidney beans or pinto beans work well as substitutes.

How do I make this recipe vegan?

Use vegetable broth and omit cheese or use vegan cheese.

Can I make this in a slow cooker?

Yes, combine all ingredients and cook on low for 6-8 hours or high for 3-4 hours.

What can I serve with Mexican lentils?

Serve with rice, tortillas, or a fresh green salad.

Can I add fresh herbs?

Yes, cilantro or green onions are great fresh additions before serving.

How thick will the stew be?

The stew is thick and hearty, but you can add more broth if you prefer it soupier.

Conclusion

One Pot Mexican Lentils is a flavorful, nourishing, and easy-to-prepare dish that brings together wholesome ingredients with classic Mexican spices. Perfect for busy days or meal prep, it’s a comforting, protein-packed meal that’s sure to satisfy.

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