Mexican Lentil Stew

Warm, hearty, and bursting with bold flavors, Mexican Lentil Stew is a deliciously nutritious one-pot wonder perfect for any meal. This plant-based recipe combines tender lentils with a vibrant medley of vegetables like carrots, celery, and jalapeño, rounded out by aromatic spices like cumin, chili powder, and smoked paprika. The addition of diced tomatoes and rich vegetable broth creates a comforting, savory base, while a splash of lime juice and fresh cilantro add a zesty finish. Ready in under an hour, this easy-to-make stew is ideal for busy weeknights and can be served on its own or paired with warm tortillas or crusty bread. Loaded with protein, fiber, and flavor, it’s a wholesome vegan option that doesn’t compromise on taste. Whether topped with creamy avocado or enjoyed as is, this Mexican-inspired dish is sure to satisfy.

Nutriscore Rating: 81/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup dry green or brown lentils
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 large carrot, diced
• 1 large celery stalk, diced
• 1 medium jalapeño, seeded and minced
• 14.5 ounces diced tomatoes (canned, with juices)
• 4 cups vegetable broth
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 cup fresh cilantro, chopped
• 1 medium lime, juiced
• 1 medium ripe avocado, diced (optional for garnish)

Directions

Step 1

Rinse the lentils thoroughly under cold water and set them aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic, diced carrot, celery, and jalapeño. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly tender.

Step 5

Add the ground cumin, chili powder, smoked paprika, oregano, and salt. Stir for about 1 minute to toast the spices and enhance their flavor.

Step 6

Pour in the diced tomatoes (with their juices) and the vegetable broth. Stir well to combine.

Step 7

Add the rinsed lentils to the pot and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.

Step 9

Once the lentils are fully cooked, taste and adjust the seasoning with more salt or spices if needed.

Step 10

Stir in the lime juice and chopped cilantro just before serving for a fresh, vibrant finish.

Step 11

Serve hot in bowls, garnished with diced avocado if desired. Pair with warm tortillas or crusty bread for a complete meal.

Nutrition Facts

Serving size	2318.6 grams (2318.6g)

Amount per serving	% Daily Value*
Calories	1369

Total Fat 63.10g	81%
Saturated Fat 9.60g	48%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 5701mg	248%
Total Carbohydrate 173.90g	63%
Dietary Fiber 57.00g	204%
Total Sugars 45.40g
Protein 49.60g	99%

Vitamin D 0IU	0%
Calcium 515mg	40%
Iron 22mg	122%
Potassium 5363mg	114%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.8%

Protein: 13.6%

Carbs: 47.6%