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Vegetarian Mexican Lentil Stew with Sweet Potatoes and Black Beans Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

This Delicious Vegetarian Mexican Lentils recipe offers a hearty, comforting dinner option packed with nutritious ingredients like brown lentils, sweet potatoes, black beans, and a blend of Mexican spices. Perfect for a satisfying meatless meal, it features a rich tomato base and is topped with melted cheddar cheese for added flavor.

Ingredients

Produce

  • 1 medium yellow onion (white onion or shallots can be used)
  • 3 cloves garlic cloves (fresh garlic is preferred)
  • 2 cups sweet potatoes (can substitute with regular potatoes or carrots)
  • 1 cup frozen corn (can substitute with fresh corn when in season)

Pantry

  • 2 tablespoons olive oil (can substitute with avocado oil)
  • 1 teaspoon cumin (ground coriander can be an alternative)
  • 1 tablespoon chili powder (consider using smoked paprika)
  • 2 tablespoons tomato paste (replace with diced fresh tomatoes if desired)
  • 1 cup brown lentils (green lentils can be used, adjust cooking time)
  • 1 can black beans (use any canned beans based on preference)
  • 1 can diced tomatoes (opt for no-salt-added to control sodium)
  • 4 cups broth (vegetable or chicken, low-sodium recommended)

Dairy

  • 1 cup cheddar cheese (consider vegan cheese for dairy-free)

Instructions

  1. Heat the olive oil: In a large pot over medium heat, add the olive oil and allow it to warm up to sauté the vegetables.
  2. Sauté the onion: Add diced yellow onion to the pot and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
  3. Add garlic and spices: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook the mixture until fragrant, about 2-3 minutes, allowing the spices to bloom.
  4. Add lentils and other ingredients: Mix in brown lentils, drained and rinsed black beans, diced tomatoes, frozen corn, and broth. Stir well to combine all the components evenly.
  5. Simmer the lentils: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes or until the lentils are tender and the sweet potatoes are cooked through.
  6. Season and serve: Taste the dish and add salt and pepper as desired. Serve hot, topped with shredded cheddar cheese for a creamy, flavorful finish.

Notes

  • Substitute sweet potatoes with regular potatoes or carrots for a different flavor profile.
  • Use green lentils instead of brown lentils if preferred, but adjust cooking time as they may cook faster.
  • For a vegan version, replace cheddar cheese with vegan cheese and use vegetable broth.
  • Using low-sodium broth and no-salt-added canned tomatoes helps control sodium levels.
  • Feel free to add extra chili powder or smoked paprika for a spicier, smoky flavor.
  • Frozen corn can be replaced with fresh corn when in season for a sweeter taste.

Find it online: https://slsrecipes.com/vegetarian-mexican-lentil-stew-with-sweet-potatoes-and-black-beans-recipe/