Cooked - Vegetarian Mexican Lentils - New Recipe

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Vegetarian Mexican Lentils

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1

1 cup dried lentils, rinsed

1 small onion, chopped

2 cloves garlic, minced

1 tbsp olive oil

1 cup canned diced tomatoes

2 cups vegetable broth or water

1 tsp cumin

1 tsp chili powder

½ tsp paprika

Salt & black pepper to taste

½ cup corn (optional)

Fresh cilantro & lime juice (optional)

Heat olive oil in a pot over medium heat. Sauté onion for 3–4 minutes until soft.
Add garlic, cumin, chili powder, and paprika and cook for 30 seconds.
Stir in lentils, diced tomatoes, and vegetable broth.
Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender.
Stir in corn, season with salt and pepper, and cook 2–3 more minutes.
Serve with fresh cilantro and a squeeze of lime.

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