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Do you have a recipe that you are good at making? Have you ever thought about adapting it a little or maybe a lot? Consider this idea. You are proficient at a recipe or maybe it is a technique you use often. Therefore, you have a good feel for the mix of ingredients or a good idea of how things react in the pan. For these Mexican Lentils, I adapted the ingredient mix from my Masala Lentils recipe.
Mexican Lentils
As you know, I love the masala lentil dish. It is so flavorful. It packs so much flavor and it is a very hearty meal with no meat. The dish is a mix of spices, tomatoes and cilantro. The cilantro I grab by walking out my back door. How fun. Cilantro is such a common herb in Mexican cooking. It seemed a natural adaption of the Indian recipe I was used to making.
This recipe for Mexican Lentils is 100% made up. No recipe out there that I could find as a base. So this recipe is truly one of a kind. If you ever try this recipe, you will love it. The flavors were very different than its Indian cousin. It has more spice and vegetables. I have a really nice stable of Mexican spices. I used allepo pepper, Mexican hot chili powder, New Mexican chili powder (indigenous to the US obviously) and the sneaky hot spice – Habanero powder. I only added 1/4 teaspoon of the habanero powder and that is all it needed.
The other opportunity with the Mexican flair of this dish is to add peppers. I loved this addition because it adds color and texture. I was sure to not over cook the peppers. I wanted to keep some firmness in the peppers. I think a lot people think peppers are hot. Not true. Typical red, green, yellow or orange peppers are generally sweet. I do not know what adjective to use, but if you do not commonly eat peppers, they might have a little spice for you.
- 1 cup lentils
- 4 tablespoons avocado oil, divided
- 2 teaspoon salt, divided
- 2 teaspoon pepper, divided
- 2 teaspoon New Mexican chili powder, divided
- 1/2 teaspoon hot Mexican chili powder, divided
- 1 tablespoon sugar
- 1 teaspoon cumin
- 2 teaspoon paprika
- 1/2 teaspoon aleppo chili pepper flakes
- 1/8 teaspoon habanero chili powder
- 2 roasted pablanos
- 2 tablespoon tomato paste
- 1/4 cup packed cilantro
- 1/2 of a medium red onion, diced
- 1/2 each, red, green, orange, and yellow pepper, rough chop
- 28 ounce can crushed tomatoes
- 14.5 ounce can of tomatoes with cilantro and lime juice
- In a small food processor, combine the spices (use 1/2 of the stated amount where it states divided). Give a couple pulse to incorporate.
- Next, add 1/2 the avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
- Heat a skillet over medium heat. Melt avocado oil and add diced onion, cooking until translucent, 4-5 minutes.
- Add in the remaining spices (the divided ones) and stir well..
- Stir in masala paste and cook for 1-2 minutes, then stir in tomatoes. Stir together and bring to a boil and cook out some of the liquid.
- Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes.
- Serve and enjoy!
Ingredients
The onions and spices in the skillet. Then, the peppers added; the Mexican masala paste and the tomatoes and tomato sauce.
Spices & Onions
Peppers Added
Mexican Masala Paste
Tomato and Sauce Added
The final plating.
Mexican Lentils Plated
Lentils are one of my favorite dishes. I love all the Mexican flavors you have here as well. This is meatless at its finest!
I am really into lentils these days and looking for different ways to use them.
I just made this recipe. It’s very good! Similar flavor to Indian lentil recipes, which I love.
I didn’t have all of the spices on hand so I used what I had in the pantry. Also I used green lentils which took around 45-50 minutes to cook.
This is delicious Ina baked potato and sprinkled with cheese and diced avocado!
Wondering how it will freeze up….
Abby, I made this recipe up from my Indian lentil recipe. It just seemed like a natural spin. I am so glad you liked it and I like your innovativeness to work with what you have on hand. It would be great in a potato – that is such a good idea. Do let me know if it tastes good after freezing.
These look great Peter, I hope you have some left as I am coming over!!
wow so many flavors going on here – I especially love roasted poblanos. This sounds amazing Peter.
Your dish looks delicious Peter! it made me smile with a bit of ole to brighten my day! Pinned and shared!
This sounds amazing! Great for lunch today! And, I love Mexican food!
My love for Mexican food makes me find new ways to get there wonderful spices.
This is a fabulous lentil dish and love the colors.
Hard to get colors into lentil dishes but this does have some.
This is my kind of dish! Looks delicious and inviting, gorgeous colors! Fantastic recipe, definitely want to make this!
Florian, I think you will love it.