Lenten Lentils Oaxacan Style
Experience the rich, earthy flavors of Oaxacan cuisine with this vibrant recipe for Lenten Lentils Oaxacan Style, a wholesome dish perfect for a plant-based diet or a light, nourishing meal. Packed with tender lentils simmered in a fragrant base of smoky paprika, ground cumin, and oregano, this recipe brings together the hearty sweetness of carrots, the freshness of zucchini, and the tang of tomatoes. Enhanced with the unique herbal note of epazote or a cilantro substitute, this one-pot wonder is finished with a splash of zesty lime juice and a sprinkle of fresh cilantro. Ready in under an hour, this gluten-free and vegan-friendly recipe is ideal for Lent or any time you crave a warm, comforting bowl of lentils. Serve it alongside corn tortillas or fluffy rice for a satisfying, nutrient-rich meal that’s bursting with authentic Mexican flavors.
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Recipe Information
Ingredients
- 2 cups dry lentils
- 6 cups water
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 3 garlic cloves, minced
- 3 roma tomatoes, diced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 3 epazote leaves (or substitute with cilantro)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh lime juice
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
Rinse the lentils under cool running water until the water runs clear. Set aside.
In a large pot, bring 6 cups of water to a boil. Add the lentils and reduce the heat to medium-low. Simmer for 20 minutes, partially covered, until the lentils are tender but not mushy. Drain and set aside, reserving 1 cup of the cooking liquid.
In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes, or until translucent.
Add the minced garlic and cook for another minute, stirring to avoid burning.
Stir in the diced tomatoes, carrots, zucchini, smoked paprika, ground cumin, and dried oregano. Cook for 6 to 8 minutes, allowing the vegetables to soften and the spices to bloom.
Return the cooked lentils to the pot along with the reserved 1 cup of cooking liquid. Mix well.
Add the epazote leaves (or cilantro), salt, and black pepper. Simmer gently for an additional 10 minutes to allow the flavors to meld together.
Remove the pot from heat and stir in the fresh lime juice.
Taste and adjust seasoning if needed. Serve the lentils warm, garnished with chopped fresh cilantro.
Enjoy with corn tortillas or rice for a complete and satisfying meal.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 539 mg | 23% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1217 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
