Dinner

Vegetarian Mexican Lentils Recipe

Name: Vegetarian Mexican Lentils Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1/2 medium yellow onion, diced; 2 garlic cloves, minced; 1 cup diced sweet potatoes (1/2 inch pieces); 2 teaspoons cumin; 1 teaspoon chili powder; 1 tablespoon tomato paste; 1 cup brown lentils, rinsed and drained; 1 can (15 ounce) no-salt-added black beans; 1 can (15 ounce) no-salt-added diced tomatoes; 1 cup frozen corn; 2 cups broth of choice; Cheddar cheese (amount to your liking)

ByOlivia Monroe February 13, 2026February 13, 2026

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Introduction

This Vegetarian Mexican Lentils recipe is a hearty, flavorful dish perfect for a cozy meal. With a blend of spices, sweet potatoes, and beans, it offers a satisfying and nutritious experience that’s easy to make any night of the week.

The dish is a colorful lentil stew in a white pan with a wooden spoon lifting a scoop. The food has three main layers: a base of brown lentils mixed with yellow corn and black beans, scattered irregularly with red tomato pieces, creating a mix of warm colors. The middle layer is melted white cheese that is slightly stringy and spread in patches. The top layer includes small green chopped herbs sprinkled over the cheese. The texture is thick and chunky with a mix of soft and firm ingredients against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1/2 medium yellow onion, diced
2 garlic cloves, minced
1 cup diced sweet potatoes (1/2 inch pieces)
2 teaspoons cumin
1 teaspoon chili powder
1 tablespoon tomato paste
1 cup brown lentils, rinsed and drained
1 can (15 ounce) no-salt-added black beans
1 can (15 ounce) no-salt-added diced tomatoes
1 cup frozen corn
2 cups broth of choice
Cheddar cheese (amount to your liking)

Instructions

Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
Step 2: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook for 2-3 minutes until fragrant.
Step 3: Add rinsed lentils, black beans, diced tomatoes, frozen corn, and broth. Stir to combine all ingredients evenly.
Step 4: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes or until lentils are tender and sweet potatoes are cooked through.
Step 5: Season with salt and pepper to taste. Serve hot, topped with cheddar cheese to your liking.

Tips & Variations

For extra heat, add a diced jalapeño when sautéing the onions.
Swap cheddar cheese for a vegan alternative to keep the dish dairy-free.
Use vegetable broth for a fully vegetarian and vegan-friendly meal.
Try adding chopped cilantro or a squeeze of lime juice before serving for fresh brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it becomes too thick.

How to Serve

A close-up view of a one-layer dish in a pan filled with cooked lentils mixed with black beans, yellow corn kernels, and small pieces of red bell pepper. The lentils appear brown and soft, while the beans are dark black and smooth, and the corn is bright yellow and plump. Melted white cheese is spread unevenly on top, melting into the lentil mixture with some green chopped herbs sprinkled over. A wooden spoon is lifting a serving of the lentil mix, showing cheese strands stretching down. The pan sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils for this recipe?

Yes, you can substitute brown lentils with green or even red lentils. Keep in mind that cooking times may vary slightly; red lentils tend to cook faster.

Is it possible to make this recipe in a slow cooker?

Absolutely. After sautéing the onions and spices, transfer all ingredients to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until lentils and sweet potatoes are tender.