One Pot Vegetarian Mexican Lentils
A hearty and nutritious one-pot meal featuring lentils, sweet potatoes, and Mexican spices.
Equipment
- Large Skillet For cooking the lentils and vegetables together.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 0.5 medium yellow onion, diced
- 2 cloves garlic, minced (or 2 teaspoons garlic powder)
- 1 cup sweet potatoes, diced (1/2 inch pieces)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 cup brown lentils, rinsed and drained
- 1 15-ounce can black beans, drained and rinsed no-salt-added
- 1 15-ounce can diced tomatoes no-salt-added
- 1 cup frozen corn
- 2 cups broth of choice
- cheddar cheese (amount to your liking)
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the diced onion, minced garlic (or garlic powder), and sweet potatoes. Sauté for 5-7 minutes, or until the sweet potatoes are softened. This step adds a beautiful flavor base.
- Stir in the cumin, chili powder, and tomato paste. Cook for an additional 1-2 minutes to let the spices bloom. You’ll love the aroma that fills your kitchen!
- Add the brown lentils, black beans, diced tomatoes, frozen corn, and broth to the skillet. Bring the mixture to a boil.
- Once boiling, cover the skillet, reduce the heat to low, and let it simmer for 30-35 minutes, or until the lentils are tender and cooked through. Stir occasionally for even cooking.
- Remove the skillet from heat and sprinkle your desired amount of cheddar cheese on top. Cover with a lid for a few minutes until the cheese melts. For an extra kick, consider adding a squeeze of lime juice before serving!
Notes
For a little extra flavor, consider adding a squeeze of lime juice before serving. You can also top this dish with fresh herbs like cilantro or parsley for a fresh touch.