When a home-cooked, hearty meal looks this good, one might assume it took hours to prepare. However, Mexican Spiced Lentils takes less than 30 minutes to get to the table. With a warm, spicy flavour, and consisting of heart healthy lentils and tomatoes, this dish is sure to be a new family favourite!
From time to time, I crave lentils. Is that weird? There’s something rather comforting about a big bowl of lentil anything that really makes me feel all warm and cozy. I’ve made several lentil dishes to share with you, but this one is new. It combines canned lentils, which helps cut down on prep time, and a combination of spices, along with store-bought canned diced tomatoes. It doesn’t seem like much, but the taste is so worth it!
Curried Coconut Lentils was recently posted to my blog, but you can also check out my Dijon Spiced Creamy Lentils and Caramelized Onions recipe, or even this Shepherd’s Vegetarian Skillet Pie.
Weeknight dinner prep for me is all about cutting corners. As much as I love to cook and bake, it’s not what I want to spend my nights doing after I get home from work. I will often buy canned tomatoes, or canned beans, etc., to cut down on the time needed to prep and cook. In most cases, you will find my pantry filled with canned goods. I usually watch for sales and buy them to stock up. Canned goods are frowned upon by many food enthusiasts, but if you take the time, and through a little trial and error, you will find a brand that works well for you.
For this particular dish, not to outshine the lentils and the tomatoes, but the spices really do elevate this rustic bowl of deliciousness to a whole new level. With the addition of chili powder, cumin, and paprika, the dish comes to life. Mexican Spiced Lentils are a great meal on its own – just top with a little plain yogurt or sour cream. Or, you can use it as a side dish. It would pair lovely with grilled chicken with a spritz of lime, or a seared fish of choice.
One last thing, lentils hold up really well to storage. Once cooked, you can safely store this dish in the fridge for a day or two, or freeze it for a later time. The lentils will keep their shape and consistency.
Mexican Spiced Lentils
2017-02-15 14:17:19
Serves 4
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Nutrition Facts
Serving Size
222g
Servings
4
Amount Per Serving
Calories 440
Calories from Fat 74
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 740mg
31%
Total Carbohydrates 67g
22%
Dietary Fiber 32g
128%
Sugars 6g
Protein 26g
Vitamin A
32%
Vitamin C
24%
Calcium
10%
Iron
49%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 2 cups canned lentils, drained and rinsed
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 cups canned diced tomatoes
- 1 teasoon cumin
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 1 teaspoon salt
- 1/4 teaspoon dried chili flakes
Instructions
- In a large skillet, over medium heat, saute the onions in olive oil until slightly browned.
- Add the garlic and saute for an additional minute or two.
- Add in all of the spices and stir into the onion and garlic mixture. Cook for two more minutes.
- Next, add the canned tomatoes and lentils. Stir to incorporate.
- Place a lid on the skillet and simmer for 20 minutes.
- Serve hot with sour cream or plain yogurt.
Lord Byron's Kitchen http://www.lordbyronskitchen.com/
I have some lentils in my cabinet that need to be used up. This would be a great recipe to use them in.
There you go, Pam! 🙂
It’s very weird to crave lentils, Byron. But hey, if they always turn out like these, I can see why!!! YUMMMMYYY
I know! It is weird, but I really do. And, I don’t mind one bit – it’s better than craving chocolate, right? 🙂
my hubby loves spicy food this is perfect for him. I have green lentil in pantry will try this curry sometime. Curry looks delcious
These Mexican spiced lentils look like the perfect comfort food. I also love that this can be a quick weeknight meal. Can’t wait to try!
Thanks, Heather.
I love lentils and these look so pretty. Love the rich color you have on this dish.. and the flavors sounds so amazing. I can almost smell the combination of smoky cumin and paprika.
Thank you, Veena. 🙂
Have I been living under a rock?? There are canned lentils? We’ve just gotten into lentils but they are the dried kind. We love the taste but your recipe sounds better than our plain lentil dish. We love Mexican — spicier the better. I’m pinning!!
Marisa, canned lentils are a life saver! Yes, just might be a rock. LOL
I’d like to come to dinner, and I’d like you to make this. And those coconut chewies. And, everything else I’ve seen lately. You’re knocking out of the park, friend!
I’m free Tuesday.
Your move.
Oh no, Kylee; it’s Thursday now. Did you mean this past Tuesday? Or next? Either way, let me know! I’d love to have you for dinner. 🙂
I don’t think there’s anything weird about craving lentils! I agree it makes a perfect no-fuss weeknight meal. Spices really do make all the difference! Cumin is my favorite go-to.
I don’t find it weird at all to crave lentils. But I do eat them fairly often and have used them in so many recipes. This looks really Yummy and love the fact that it can be made quickly.
Lentils are one of my favorite legumes, they are so versatile and yes Mexican flavors you are talking my language =) I want a bowl now!
This dish sounds like it’s very flavorful. I always appreciate a nice and simple recipe, they’re great for busy days.
Love lentils! I’ve never had them Mexican spiced, though. Sounds like the best idea ever! Saving this recipe!
Byron, you wrote this post for me, right?! I knew it! LOL just kidding …
I agree totally with you on: convenience cooking after work, canned goods can be good and Mexican spices are wonderful.
This recipe is going into my weeknight rotation! (Since my dear husband doesn’t eat lentils, I’ll have lunches too!)
Haha – yes, Noel – it’s just for you!!! 😉
Love that these are ready in 30 minutes. I don’t make lentils that often but this looks like a good one to try!!
you are right, there is something comforting about lentils. i love to have steaming hot, anytime! your version looks simple to make, love all the flavors gone into making this!
These are the perfect comfort food when you want something hearty and spicy.. gorgeous pictures and these would be perfect for upcoming Cinqo de Mayo!!!
Thank you, Heather. 🙂
Lentils and Mexican flavors are two of my favorite and you have combined them beautifully in this recipe. Being vegetarian, I often feel guilty about not feeding my kids enough protein. I rely very heavily on beans and lentils and always look out for different ways to make them, so it does not getting boring for them. This is a simple recipe to make on weeknights and I am bookmarking this!
Thanks, Sandhya. My daughter is vegetarian too, so I often cook with lentils and beans to make sure she’s getting enough protein.
Oh My, you combined two of my absolute favorite Lentils+Mexican Flavors !! I’m so loving the idea of this and the fact that you used canned lentils – that’s super quick. I can’t believe I’ve never tried canned lentils till now but I guess that’s what friends are for — letting us know super quick n delicious recipes 🙂
Love your recipe.
It’s looking very tasty.
I will make this at home….