Description
This One Pot Mexican Lentils recipe is a hearty, flavorful, and nutritious dish combining brown lentils, sweet potatoes, black beans, corn, and robust Mexican spices. Cooked in a single skillet, it offers a comforting meal that is easy to prepare and perfect for busy weeknights. Optional cheese or vegan alternatives add a melty finish to this wholesome, protein-packed meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced (or 2 teaspoons garlic powder)
- 1 cup (165g) diced sweet potatoes (1/2 inch pieces)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 cup (195g) brown lentils, rinsed and drained
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1 cup frozen corn
- 2 cups broth of choice (vegetable or chicken broth recommended)
- Cheddar cheese, amount to your liking (optional)
Instructions
- Heat the oil and sauté aromatics: Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the diced onion, minced garlic (or garlic powder), and diced sweet potatoes. Cook for 5-7 minutes, stirring occasionally, until the onion is translucent and the sweet potatoes begin to soften.
- Add seasonings: Stir in 2 teaspoons cumin, 1 teaspoon chili powder, and 1 tablespoon tomato paste. Cook for 1-2 minutes to toast the spices and develop their flavors.
- Add lentils and other ingredients: Add 1 cup rinsed brown lentils, drained black beans, diced tomatoes, frozen corn, and 2 cups of broth to the skillet. Stir everything to combine well.
- Simmer: Bring the mixture to a boil. Once boiling, cover the skillet with a lid, reduce the heat to low, and simmer for 30-35 minutes, or until the lentils are fully cooked and tender, and the sweet potatoes are done.
- Add cheese and melt: Once the lentils are cooked, sprinkle cheddar cheese over the top if using. Cover the lid again and allow the residual heat to melt the cheese, about 2-3 minutes. Serve hot.
Notes
- Use a deep 10-12 inch skillet or Dutch oven for best results to accommodate all ingredients and prevent spilling.
- If you don’t have lentils, substitute with grains such as rice, farro, barley, or quinoa, but adjust the cooking time and liquid accordingly.
- To boost protein, cook ground beef, chicken, or turkey with the onion and garlic before adding sweet potatoes and following the rest of the recipe. Alternatively, add cooked protein like seafood, tofu, or tempeh towards the end of cooking.
- For a vegan version, omit the cheese or replace it with nutritional yeast or vegan cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
