One-Pot Mexican Lentils

Adapted from Recipe Runner by Danae 

There’s no denying it, fall is here. As temperatures begin to drop, there’s nothing I love more than coming home to a hot pot of chili or soup. The slow cooked ingredients with a perfect blend of spices (and love, of course) warm you from the inside out. After discovering this Mexican lentil dish, my favorite chili may have to take a seat on the back burner.

One-pot Mexican lentils provide an exciting new twist on traditional chili while retaining many of the flavors I love. An added plus is that it all cooks in one pot, making for easy preparation and quick clean-up. Try this recipe for Sunday football games, potlucks, or regular week-night dinners!

Once the garlic and onions are sautéed, add the rice and lentils then quickly follow with the vegetable stock. If you are new to cooking rice or lentils, be sure to keep an eye on the mixture to prevent burning.

Test for tenderness throughout cooking. If there is any crunch to the rice or lentils, give them more time to cook. The amount of stock needed may vary; if the rice and lentils look too dry, add more stock!

Taste test your mixture at the 30-40 minute mark for tenderness. Once the rice and lentils are done, add the spices and bulk ingredients. To shred the zucchini, use the smaller side of the cheese grater.

Once all the ingredients are heated, garnish with cilantro and a hint of lime juice to brighten up the flavor. Throw on your favorite fall scarf and enjoy this south of the border take on a fall staple!

 

Prep time: 15 minutes

Cook time: 60 minutes

Total time: 75 minutes

Serves: 5-6

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Ingredients:

1/2 yellow onion, diced

2 cloves garlic, minced

1/2 cup uncooked long grain brown rice

1/2 cup uncooked French green lentils, rinsed

3 1/2 cups vegetable stock

15 ounce can black beans, rinsed and drained

1/2 cup fire roasted tomatoes, drained

4 ounce can of diced green chiles

1 small zucchini, shredded

1/2 cup cooked or frozen corn

1 teaspoon chili powder

1 teaspoon ground cumin

Oil of choice

Salt and Pepper to taste

Cilantro, chopped or used as garnish

Lime (optional)

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Instructions:

  1. Heat a large saucepan or pot over medium heat.
  2. Add oil, then onions and garlic to the hot pan.
  3. Saute for 2-3 minutes and add brown rice and lentils.
  4. Add vegetable stock, stir until contents are brought to a boil.
  5. Cover and reduce heat to low once boiling.
  6. Simmer for 35-40 minutes, or until rice and lentils are at desired tenderness.
  7. Drain any excess liquid.
  8. Add chili powder, cumin, chipotle powder, and salt and pepper to taste.
  9. Add black beans, fire roasted tomatoes, zucchini, and corn.
  10. Heat for 3-5 more minutes until all ingredients are warm. 
  11. Add garnish and enjoy!

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