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Vegetarian Mexican Lentil Bowl

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A quick and easy vegetarian Mexican lentil bowl packed with bold spices, fresh veggies, and hearty lentils. Ready in about 20 minutes, it’s perfect for a healthy weeknight dinner.

Ingredients

Scale
  • 1 cup dried brown or green lentils, rinsed
  • 3 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Juice of 1 fresh lime
  • 1 cup cherry tomatoes, halved
  • A handful fresh cilantro, chopped
  • 1 medium avocado, sliced
  • 2 cups cooked brown rice or quinoa (optional)
  • Optional toppings: sliced jalapeños, shredded cheese or vegan cheese, sour cream or plain Greek yogurt

Instructions

  1. Rinse 1 cup of dried brown or green lentils under cold water. Place them in a medium saucepan with 3 cups of vegetable broth. Bring to a boil, then reduce to a simmer and cook uncovered for about 20 minutes until tender but still holding shape. Drain any excess liquid and set aside.
  2. While the lentils cook, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
  3. Add 1 teaspoon each of ground cumin, smoked paprika, and chili powder to the skillet. Stir constantly for about 30 seconds to toast the spices gently.
  4. Add the cooked lentils to the skillet and mix well with the spiced onions and garlic. Season with salt and black pepper to taste. Let everything cook together for 2-3 minutes so the lentils soak up the spices.
  5. Remove the skillet from heat and squeeze fresh lime juice over the lentil mixture. Stir in chopped fresh cilantro and halved cherry tomatoes.
  6. If using, spoon cooked brown rice or quinoa into serving bowls as a base. Top with the warm lentil mixture, then add sliced avocado, jalapeños, cheese, and a dollop of sour cream or Greek yogurt as desired.
  7. Garnish with extra cilantro or a sprinkle of smoked paprika. Serve immediately while warm.

Notes

Do not overcook lentils to avoid mushiness; keep them tender but firm. Toast spices gently to enhance flavor. Use medium heat when sautéing garlic to prevent burning. Fresh lime juice and cilantro added at the end brighten the dish. Cook lentils ahead to save time. For vegan version, omit cheese and sour cream.

Nutrition

Keywords: vegetarian, Mexican, lentil bowl, quick dinner, weeknight meal, plant-based, healthy, gluten-free option

Find it online: https://cooltastes.com/vegetarian-mexican-lentil-bowl-recipe-easy-20-minute-weeknight-dinner/