Description
A hearty and flavorful one-pot meal featuring Mexican-inspired lentils cooked with sweet potatoes, black beans, corn, and a blend of spices. This nutritious dish is easy to prepare, perfect for a cozy dinner, and can be topped with melted cheddar cheese for extra richness.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced (or 2 teaspoons garlic powder)
- 1 cup (165g) diced sweet potatoes (1/2 inch pieces)
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
- 1 cup (195g) brown lentils, rinsed and drained
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 1 (15 ounce) can no-salt-added diced tomatoes
- 1 cup frozen corn
- 2 cups broth of choice (vegetable or chicken broth recommended)
- Cheddar cheese (amount to your liking)
Instructions
- Heat the oil and sauté vegetables: Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the diced onion, minced garlic (or garlic powder), and diced sweet potatoes. Cook for 5-7 minutes until the vegetables have softened and the onions become translucent.
- Add seasonings: Stir in 2 teaspoons cumin, 1 teaspoon chili powder, and 1 tablespoon tomato paste. Cook for 1-2 minutes, allowing the spices to bloom and the tomato paste to meld with the vegetables.
- Add remaining ingredients and simmer: Add rinsed brown lentils, black beans, diced tomatoes, frozen corn, and 2 cups of broth to the pan. Stir to combine, then bring the mixture to a boil. Once boiling, cover the pan, reduce the heat to low, and let simmer for 30-35 minutes or until the lentils are fully cooked and tender.
- Add cheese and melt: Once the lentils are cooked through, sprinkle cheddar cheese on top. Cover the pan with a lid again and cook for a few minutes until the cheese melts and becomes gooey, then serve hot.
Notes
- You can substitute garlic powder if fresh garlic is unavailable; add it with the spices in step 2.
- Use no-salt-added canned beans and tomatoes to control sodium levels.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños.
- This dish can be served as a main meal or alongside rice or tortillas.
- Leftovers can be stored in the refrigerator for up to 3 days and reheat well.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican lentils, one pot meal, vegetarian lentils, sweet potatoes, black beans, easy dinner, healthy lentil recipe
