Description
A vibrant and nutritious dish of lentils spiced with cumin, chili powder, and smoked paprika, perfect for a hearty meal.
Ingredients
Scale
- 1 cup lentils (preferably brown or green)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 can diced tomatoes (about 14 oz)
- 2–3 cups vegetable broth or water
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro (for garnish)
- Lime wedges (optional)
Instructions
- Heat 1 tablespoon of olive oil over medium heat in a large pot.
- Add diced onions and cook until translucent (about 5 minutes).
- Mix in minced garlic and bell pepper, sautéing for another 2 minutes.
- Stir in ground cumin, chili powder, and smoked paprika; sauté for 1-2 minutes.
- Combine lentils and diced tomatoes with their juice, then pour in vegetable broth or water.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes, stirring occasionally.
- Season with salt and pepper to taste, then garnish with fresh cilantro.
- Squeeze lime juice on top right before serving, if desired.
Notes
Add more veggies or spices to customize the dish to your liking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg