Mexican Lentil Stew
Warm, hearty, and bursting with bold flavors, Mexican Lentil Stew is a deliciously nutritious one-pot wonder perfect for any meal. This plant-based recipe combines tender lentils with a vibrant medley of vegetables like carrots, celery, and jalapeño, rounded out by aromatic spices like cumin, chili powder, and smoked paprika. The addition of diced tomatoes and rich vegetable broth creates a comforting, savory base, while a splash of lime juice and fresh cilantro add a zesty finish. Ready in under an hour, this easy-to-make stew is ideal for busy weeknights and can be served on its own or paired with warm tortillas or crusty bread. Loaded with protein, fiber, and flavor, it’s a wholesome vegan option that doesn’t compromise on taste. Whether topped with creamy avocado or enjoyed as is, this Mexican-inspired dish is sure to satisfy.
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 1 medium jalapeño, seeded and minced
- 14.5 ounces diced tomatoes (canned, with juices)
- 4 cups vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 cup fresh cilantro, chopped
- 1 medium lime, juiced
- 1 medium ripe avocado, diced (optional for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic, diced carrot, celery, and jalapeño. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly tender.
Add the ground cumin, chili powder, smoked paprika, oregano, and salt. Stir for about 1 minute to toast the spices and enhance their flavor.
Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well to combine.
Add the rinsed lentils to the pot and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Once the lentils are fully cooked, taste and adjust the seasoning with more salt or spices if needed.
Stir in the lime juice and chopped cilantro just before serving for a fresh, vibrant finish.
Serve hot in bowls, garnished with diced avocado if desired. Pair with warm tortillas or crusty bread for a complete meal.
Nutrition Facts
Calories |
1369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5701 mg | 248% | |
| Total Carbohydrate | 173.9 g | 63% | |
| Dietary Fiber | 57.0 g | 204% | |
| Total Sugars | 45.4 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 514 mg | 40% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5363 mg | 114% | |
*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.
