Description
A comforting and flavorful dish of lentils infused with vibrant Mexican spices, perfect for warming up chilly evenings.
Ingredients
Scale
- 1 cup lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- Salt and pepper, to taste
- Olive oil for cooking
Instructions
- Heat a generous swirl of olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic; cook until the onion turns translucent.
- Introduce the diced bell pepper; cook for another 3–4 minutes.
- Stir in the lentils and diced tomatoes.
- Pour in the vegetable broth and add ground cumin and chili powder; season with salt and pepper.
- Bring the mixture to a boil, then reduce heat to simmer for 25–30 minutes.
- Check the lentils periodically, adjusting seasoning as necessary.
- Serve warm in bowls, optionally with crusty bread or warm tortillas.
Notes
Add seasonal ingredients like roasted butternut squash in autumn or fresh corn in summer. Top with cilantro or parsley, or add a squeeze of lime for brightness. For more protein, consider adding shredded chicken or cooked chorizo.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg