Can I use red lentils instead of brown or green?

You can , but red lentils break down faster and turn softer—more like a thick stew or dal texture. If you want that hearty, “holds its shape” vibe, stick with brown or green.

How long do Vegetarian Mexican Lentils last in the fridge?

Stored in an airtight container, they’ll keep well for about 4–5 days . The flavor gets even better the next day—like leftovers with a glow-up.

Can I freeze this recipe?

Yes! Freeze in portions for up to 2–3 months . Thaw overnight in the fridge and reheat with a splash of broth if it thickens.

What can I add to make it more filling?

Try serving with rice, quinoa, roasted sweet potatoes, or corn. You can also toss in black beans for an extra hearty, Mexican-inspired twist.

Is this recipe good for meal prep?

Absolutely. Vegetarian Mexican Lentils are basically built for meal prep—easy, reheats well, and stays flavorful all week.

Vegetarian Mexican Lentils: 30-Minute Bold Comfort

Name: Vegetarian Mexican Lentils
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 1 cup lentils (brown or green), rinsed; 1 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 1 bell pepper (red or green), chopped; 1 can (14.5 oz) diced tomatoes (with juices); 2 cups vegetable broth; 1 tbsp chili powder; 1 tsp cumin; Salt and pepper, to taste; Fresh cilantro, for garnish

Description

Vegetarian Mexican Lentils are a bold, cozy one-pot dinner made with tender lentils, tomatoes, bell pepper, and warm Mexican spices—perfect for meal prep and busy weeknights.

Ingredients

Scale

1 cup lentils (brown or green), rinsed
1 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bell pepper (red or green), chopped
1 can (14.5 oz) diced tomatoes (with juices)
2 cups vegetable broth
1 tbsp chili powder
1 tsp cumin
Salt and pepper, to taste
Fresh cilantro, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Sauté veggies: Heat olive oil in a large pot over medium heat. Add onion and bell pepper; sauté 5 minutes until softened.
Add aromatics: Stir in garlic, chili powder, and cumin. Cook 1 minute until fragrant.
Simmer: Add lentils, diced tomatoes, and vegetable broth. Stir to combine.
Cook lentils: Bring to a boil, then reduce heat to low. Cover and simmer 25–30 minutes, until lentils are tender (not mushy).
Season + serve: Season with salt and pepper. Rest 2–3 minutes. Garnish with cilantro and serve.

Notes

For thicker lentils: simmer uncovered for the last 5 minutes.

For soupier lentils: add an extra ½ cup broth near the end.

Optional toppings: lime juice, avocado, shredded cheese (if not vegan), tortilla chips.

Store leftovers in the fridge 4–5 days; flavors get even better the next day.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 bowl (about 1¼ cups)
Calories: 290 kcal
Sugar: 6 g
Sodium: 520 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 16 g
Protein: 17 g
Cholesterol: 0 mg