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One Pot Mexican Lentils

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One Pot Mexican Lentils is a hearty, flavorful, and nutritious dish combining brown lentils, sweet potatoes, black beans, corn, and diced tomatoes in a spicy tomato-based broth. This easy, all-in-one recipe is packed with protein and Mexican-inspired spices, perfect for comforting weeknight meals or meal prep.

Ingredients

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, drained

1 (15-ounce) can no-salt-added diced tomatoes, with liquid

1 cup frozen corn

2 cups broth of choice (vegetable, chicken, or beef)

Cheddar cheese (optional, to taste)

Instructions

  • Heat olive oil in a large pot over medium heat. Sauté diced onion until translucent, about 3-4 minutes.

  • Add garlic, cumin, and chili powder; cook 1 minute until fragrant.

  • Stir in tomato paste and cook another minute.

  • Add sweet potatoes, lentils, black beans, diced tomatoes, corn, and broth; stir to combine.

  • Bring to a boil, then reduce heat to low. Cover and simmer 30-35 minutes until lentils and sweet potatoes are tender, stirring occasionally.

  • Season with salt and pepper to taste.

  • Serve hot, topped with shredded cheddar cheese if desired.

Notes

Add diced bell peppers or jalapeños for extra heat.

Use red lentils for quicker cooking; adjust liquid as needed.

Garnish with avocado, sour cream, or fresh cilantro.

Substitute pepper jack cheese for a spicy twist.

Make vegan by using vegetable broth and omitting cheese or using vegan cheese.

Can be made in a slow cooker: cook on low 6-8 hours or high 3-4 hours.

Store leftovers refrigerated up to 4 days; freeze up to 2 months.

Find it online: https://justsosavory.com/one-pot-mexican-lentils/