Mexican Spiced Lentils
Mexican Spiced Lentils bring warmth and rich flavors to your plate, perfect for any meal. This dish combines simple, wholesome lentils with vibrant spices to create a comforting and nutritious experience.
Ingredients
Main Ingredients
- 1 cup lentils (any variety, but red or green work well)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 medium tomatoes, chopped
- 2 cups vegetable broth
- 1 tablespoon olive oil
Spices
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Garnish
- 1 bunch Fresh cilantro, chopped
- 1 whole Juice of 1 lime
Instructions
Preparation
- Rinse the lentils under cold water to remove any dust or impurities, then drain well and set aside.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes.
Cooking
- Stir in the minced garlic and bell pepper, cooking for an additional 3-4 minutes until the bell pepper softens.
- Add the chopped tomatoes to the pot and cook for 2-3 minutes, allowing them to release their juices.
- Sprinkle in the cumin, coriander, chili powder, smoked paprika, salt, and black pepper. Mix well to coat the vegetables in the spices.
- Pour in the vegetable broth and bring the mixture to a boil.
- Add the rinsed lentils, reduce the heat to low, and cover the pot. Simmer for about 25-30 minutes, or until the lentils are tender and the liquid has mostly absorbed.
- Remove from heat and stir in the fresh lime juice. Adjust seasoning if necessary.
Serving
- Garnish with chopped cilantro before serving.
- Serve over rice or quinoa for a filling meal or use as a base for tacos or burritos.
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Notes
Use high-quality spices for the best flavor. You can add a bay leaf while cooking for extra flavor; just remember to remove it before serving. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.