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Mexican Lentils

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A hearty bowl of Mexican lentils full of vibrant flavors, perfect for chilly evenings.

Ingredients

Scale
  • 1 cup lentils, rinsed
  • 1 can diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, diced
  • 2 carrots, diced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cups vegetable broth

Instructions

  1. Prepare your ingredients by rinsing the lentils and gathering the vegetables.
  2. Heat the olive oil in a large pot over medium heat.
  3. Sauté the onion and garlic for 3-4 minutes until fragrant.
  4. Mix in the bell pepper and carrots; sauté for an additional 5 minutes.
  5. Sprinkle in the chili powder, cumin, salt, and pepper; stir well.
  6. Combine the rinsed lentils and diced tomatoes into the pot.
  7. Pour in the vegetable broth and bring it to a boil.
  8. Let it simmer for about 25 minutes until lentils are tender.
  9. Taste and adjust seasoning as needed.
  10. Serve warm with your favorite toppings.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to five days or freeze for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/mexican-lentils/

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