Vegetarian Mexican Lentils
A hearty, healthy dish packed with flavors and plant-based protein, perfect for everyone to enjoy.
Ingredients
Main Ingredients
- 1 cup lentils Rinsed under cold water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Pepper to taste
- Fresh cilantro for garnish To enhance presentation and flavor
Instructions
Preparation
- Rinse the lentils under cold water.
- In a large pot, sauté onions and garlic until soft.
- Add bell pepper and cook for another 2 minutes.
Cooking
- Stir in lentils, tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
Serving
- Serve hot, garnished with fresh cilantro.
Notes
These lentils are delicious on their own or served over rice, with warm tortillas or cornbread. Adding lime juice or avocado can elevate the flavors. Adjust spices to preference; add jalapeños for spice, or mash some lentils for a creamier texture. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.