Description
A hearty and flavorful vegetarian Mexican lentil stew made with sweet potatoes, black beans, corn, and aromatic spices, simmered to perfection and topped with cheddar cheese. This comforting dish is perfect for a nutritious and fulfilling meal.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 cup diced sweet potatoes (1/2 inch pieces)
- 1 cup frozen corn
Spices & Sauces
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 tablespoon tomato paste
Legumes & Beans
- 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
Liquids & Dairy
- 2 cups broth of choice
- Cheddar cheese (amount to your liking)
Instructions
- Heat the Oil and Sauté Onion: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent and soft, about 3-5 minutes.
- Add Aromatics and Spices: Stir in minced garlic, diced sweet potatoes, cumin, chili powder, and tomato paste. Cook this mixture for a few minutes to allow the spices to bloom and the sweet potatoes to begin softening.
- Add Lentils and Beans: Add the brown lentils, rinsed black beans, diced tomatoes with their juice, frozen corn, and broth to the pot. Stir everything well to combine all the ingredients evenly.
- Simmer the Stew: Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer gently for 25 to 30 minutes, or until the lentils and sweet potatoes are tender and cooked through.
- Season and Serve: Season with salt and pepper to taste. Serve the stew hot, topped with cheddar cheese according to your preference.
Notes
- You can substitute vegetable broth for chicken broth to keep the dish vegetarian and add extra flavor.
- Adjust the chili powder and cumin according to your spice preference.
- If you prefer a creamier texture, mash some of the lentils before serving.
- This recipe keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
- For a vegan version, omit the cheddar cheese or use a plant-based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: vegetarian lentil stew, Mexican lentils, sweet potato lentils, healthy vegetarian dinner, black beans lentils recipe
