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Mexican-Style Lentils

Tender lentils simmered in seasoned tomato sauce with corn for a hearty vegetarian dinner that's perfect for tacos, bowls, or as a side.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried brown or green lentils rinsed
  • 3 cups water for initial boil
  • 1 tablespoon olive oil
  • 1/2 medium yellow onion finely chopped
  • 1 cup tomato sauce or canned crushed tomatoes
  • 1 cup fresh or frozen corn
  • 1 cup vegetable broth or water for the simmer
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • salt and black pepper to taste
  • 1 tablespoon lime juice
  • 2 tablespoons fresh cilantro chopped

Equipment

  • Medium pot
  • Large skillet or pot
  • Fine-mesh strainer

Method
 

  1. In a medium pot, combine rinsed lentils and 3 cups of water. Bring to a boil, then reduce heat to a steady simmer. Cook uncovered for about 20 minutes, stirring occasionally, until lentils are tender but still hold their shape. Drain excess liquid and set aside.
  2. While lentils cook, heat olive oil in a large skillet or pot over medium heat. Add chopped onion and cook for 5 minutes, stirring occasionally, until soft and translucent with slightly golden edges.
  3. Add drained cooked lentils to the pan with the onions. Stir in tomato sauce, 1 cup vegetable broth or water, corn kernels, cumin, and chili powder. Mix thoroughly to distribute spices evenly.
  4. Bring mixture to a gentle simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring every 5-7 minutes to prevent sticking. The sauce will thicken and the lentils will absorb the flavors. Add more broth or water if mixture looks too dry.
  5. Remove from heat and stir in fresh lime juice and chopped cilantro. Taste and season with salt and black pepper as needed. Serve warm.

Notes

Storage: Refrigerate in airtight container for up to 5 days. Flavors improve as they sit. Freezes well for up to 3 months. Reheating: Add a splash of water or broth when reheating to prevent drying. Microwave in 1-minute intervals or reheat on stovetop over medium-low heat. Variations: Add diced jalapeño with onions for heat. Stir in 1/2 tsp smoked paprika or 1 tsp adobo sauce for smoky flavor. Add drained black beans for extra protein. Toast spices for 30 seconds before adding liquids to bloom flavors. Top with crumbled queso fresco or cotija cheese. Serving ideas: Use as taco or burrito filling, serve over rice for burrito bowls, spread on tostadas, or serve as hearty stew with tortillas. Pro tip: Don't add salt until the end of cooking. Salt can toughen lentil skins and extend cooking time. Season generously once lentils reach desired texture. Slow cooker method: Combine all ingredients except lime juice and cilantro. Cook on low 6-8 hours or high 3-4 hours. No need to pre-cook lentils.