Description
A hearty and nutritious vegetarian dish packed with protein and fiber, perfect for meal prepping.
Ingredients
Scale
- 1 cup lentils, rinsed under cold water
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 2 carrots, diced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- To taste: Salt and pepper
- 2 tablespoons olive oil
- 4 cups vegetable broth
Instructions
- Start by rinsing the lentils under cold water. Chop the onion, bell pepper, and carrots. Mince the garlic.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is soft.
- Add the bell pepper and carrots, cooking for another few minutes.
- Stir in the chili powder, cumin, salt, and pepper. Mix well and cook for about 1 minute to toast the spices.
- Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Stir everything together, then bring it to a boil.
- Once boiling, decrease the heat to low and let it simmer for about 30-35 minutes, or until the lentils are tender.
- If needed, add more broth or water during cooking.
Notes
Serve over rice or with warm tortillas; garnish with fresh cilantro, avocado, or lime.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg