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Spicy Mexican Red Lentils Recipe – easy vegetarian chili alternative!

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This spicy Mexican red lentils recipe makes for a hearty, healthy meal. Spicy and comforting, this is the perfect vegetarian chili alternative.

You might also like this vegetarian chili recipe!

white bowls with spicy Mexican red lentils sea salt with spoon and scatter red lentils

I’ve been craving lentils for quite a while now. I know that seems like a weird thing to crave but I really, really like them. However sometimes they are hard on my stomach and so I haven’t had them for a long time. And you know when you can’t have something you want it more. Or is that just me?

Anyway I decided to give them a try again and OMG this was delicious! Even my hubby who doesn’t care for lentils thought it was really tasty. So if lentils are your friend, give this spicy Mexican red lentils recipe a try.

How do you cook dry red lentils?

When using dry red lentils you always want to use 3 cups of liquid (water, broth, etc) to 1 cup of dry lentils. The lentils will absorb the liquid. Bring the lentils and water to a boil and then cover and reduce heat. Simmer until the lentils are tender which will usually take about 15 – 20 minutes if lentils are whole. Split lentils will take less time.
 

Are lentils healthy for you?

Lentils are a good source of plant protein and very popular in a vegetarian diet. They are an inexpensive food that can be used in a variety of ways. The nutrition of 1 cup of uncooked lentils red lentils:

  • 22g protein
  • 10g fiber
  • 40mg calcium
  • 6mg iron
  • 60mg potassium

 

Difference between red lentils and brown lentils

Red lentils tend to be mild and may become slightly mushy when cooked down so they are often used in soups and stews. Yellow lentils are similar to red lentils. Brown lentils and green lentils hold their shape better than the red or yellow. They are milder in flavor but often used in veggie burgers, in salads or soups. To learn more check out this excellent lentils article in Cooking Light.

 

white bowls with spicy Mexican red lentils with sour cream and cilantro

Spicy Lentils!

Now let me tell you, this is spicy. Not necessarily hot spicy but rather spicy spicy. 😉 I like it this way, because then you can eat it with cool and creamy sour cream to counterbalance the spices. Yum!

It is super simple and only takes about 25 minutes. To me it tastes very much like a vegetarian chili. I’ve made turkey chili and veggie chili in the past but I like this dish the best.

 

closeup of cooked red lentils with sour cream and cilantro

Spicy Mexican Red Lentils REcipe

This is very easy to make. Start by browning some onion. While that’s cooking rinse your lentils. Then when the onions start to brown add them along with the rest of the ingredients to the pot.

When it starts to boil, turn it down so it’s simmering and cook for 10-15 minutes until the lentils are tender.  

 

aerial view of 2 white bowls with spicy Mexican red lentils and jar of sea salt and wooden spoon

 

Well this was just a quick little post for you today. After the success of this dish, I had a slew of lentil recipes I wanted to try but unfortunately I’m going to have to pace myself. I ate this for lunch and dinner and it was a bit too much for my belly.

But don’t you worry, I will be making more. In the meantime I hope you give this a try because it was quite yummy. Enjoy!

This spicy Mexican red lentils dish is a hearty, healthy meal. Spicy and comforting, this is the perfect vegetarian chili alternative.
4 from 1 vote
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Mexican Spice Red Lentils

This spicy Mexican red lentils dish is a hearty, healthy meal. Spicy and comforting, this is the perfect vegetarian chili alternative.
Course Main Course
Cuisine Mexican
Keyword lentils, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 cup red lentils, uncooked (dry)
  • 3 cups water
  • 1 Tablespoon olive oil
  • 1 cup onions chopped
  • 14.5 oz can diced tomatoes
  • 1 1/2 teaspoons cumin
  • 1 Tablespoon chili powder
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon crushed garlic

Instructions

  1. Add your olive oil and onions to a pot and cook until they are starting to brown.
  2. In the meantime rinse your lentils and set aside.
  3. When the onions start to brown, add the rest of the ingredients and bring to boil.
  4. Once boiling, turn down the heat to a simmer.
  5. Cook for 10-15 minutes or until lentils are tender.
  6. Garnish with sour cream and cilantro if using.

 

 

white bowls with spicy Mexican red lentils with text overlay

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  2. Don

    May 20, 2019 at 4:24 pm

    Been looking for a great easy lentil recipe.
    I think I’ve found just that. Trying to go to a more plant based diet, not vegan but more plant based. Cooked up great, smells amazing, tastes even better. Might drain tomatoes next time or reduce water by half cup. Also might add grilled tilapia on top for and added flavor profile. Thanks for the great meal. 😄

    Reply

  3. Adina

    May 13, 2019 at 7:26 pm

    Mine came out a little too watery, perhaps because i used fresh tomatoes. So I added some tomato paste and a little sriracha sauce and shredded Mexican cheese blend – enjoying!

    Reply

    • Denise

      May 14, 2019 at 6:31 am

      Hi Adina, sorry to hear yours didn’t work out quite right. I do think it was the fresh tomatoes but it sounds like you found a good fix! Thanks for sharing your tips.

      Reply

  4. Emily

    May 9, 2019 at 7:55 pm

    This is so GOOD! I wanted to have a recipe for red lentils and saw this. I made it tonight and am so glad I did. It was so easy and quick. I definitely want to play around with adding more/different ingredients. Though, I need to get a bigger saucepan. LOL

    Reply

  9. Linda

    February 28, 2019 at 9:21 pm

    I used my home canned stewed tomatoes I’m trying to stay vegan so I was going to have it with avocado on top and give my husband sour cream too. Then I realized I can’t eat tomatoey stuff at nite. So I just put a little over some leftover rice to tone it down and put the avocado on top. It was delicious

    Reply

    • Denise

      March 1, 2019 at 7:26 am

      Hi Linda,
      Thanks for sharing your tips! That sounds really good. I haven’t had this dish in a while because lentils sometimes bother my stomach but the way your ate it sounds yummy! Glad you liked it!

      Reply

  13. Alexandra

    January 8, 2019 at 2:05 am

    Is this being made with canned lentils or with uncooked lentils? If I was going to make it with canned do I need all the water

    Reply

    • Denise

      January 9, 2019 at 10:46 am

      Hi Alexandra, I made this dish with dry lentils. If you use canned you will not need the water, I don’t think. I’ve never had canned lentils though so use your best judgment. But the water in this recipe is to cook the lentils. Hope that helps!

      Reply

  14. Tif

    July 26, 2018 at 8:40 pm

    I just made this and it’s so good. You are right about spicy, but I like it. I definitely hunk next time I’ll add black beans and peppers and eat it with cauliflower rice. This will be a saved recipe thank you

    Reply

  15. Lorene

    July 16, 2018 at 6:22 pm

    OMG! The best new recipe I have tried. Both my husband & I loved it & it was very filling. And I am not a huge fan of chili.

    I used fire roasted tomatoes with garlic, and omitted the fresh garlic. Also threw in some black beans. I mixed the dry ingredients in a separate bowl, added 3/4 during the cooking process, & reserved the rest for sprinkling on top of individual potions.

    Topped mine with Mexican cheese, raw onions, sour cream, reserved spices & avocado. My husband did the same, but swapped jalapeños for the onions. It’s a definite keeper!

    Reply

    • Denise

      July 17, 2018 at 7:51 am

      Hi Lorene,
      Thanks for stopping back and giving my readers your tips. Your toppings sound awesome! I’ll be sure to try that next time. So glad you enjoyed it!

      Reply

  16. Mary Sosa

    June 5, 2018 at 8:22 am

    Loved it! My son is vegetarian and wanted reds lentils for lunch this week. I truthfully don’t eat lentils but made the recipe for his lunch this week. Wow! I was so good I’m actually going to make this at home. Great recipe! I think I am going to be eating red lentils 🐸

    Reply

  17. Sherry

    May 3, 2018 at 7:39 pm

    Oh wow! I just stumbled on this recipe and WOW! I am in love with this recipe. I made it as directed but sautéed onions in veggie broth. Added multi color peppers and some diced carrots. Mixed black beans after it was done cooking. Nice spice. Def a keeper. Thank you!

    Reply

    • Denise

      May 4, 2018 at 6:49 am

      Hi Sherry,
      So glad you liked it! Thanks for taking the time to comment and for sharing your version. I think my readers always like to hear how other people made it.
      Have a great weekend!
      Denise

      Reply

  18. Ash

    April 27, 2018 at 9:07 pm

    Recently went vegan and this is AMAZING! I added a 1/4 tsp of ground coriander and did a full tsp of cayanne sooo good!

    Reply

    • Denise

      March 10, 2018 at 9:25 am

      Hi Rebecca,
      This is an older post and I couldn’t remember what the serving size was. So I remade it this morning and it is a 1 cup serving.
      Hope that helps!

      Reply

    • Denise

      January 6, 2018 at 5:26 pm

      Hi Cindy, I’m not sure. Red lentils tend to cook very easily and might get too mushy in the pressure cooker. I would venture 5 – 7 minutes but I have not tried it to be honest. Good luck!

      Reply

  22. Maurice

    October 20, 2017 at 9:33 am

    I put all the ingredients in my rice cooker and let it do all the work. And for a little extra heat, I use a can of diced tomatoes with green chilies. This is an excellent recipe and a good go-to during the week. 🙂

    Reply

    • Denise

      August 1, 2017 at 7:19 am

      Hi Emma, I don’t see why not but I have never tried it. I just wouldn’t know how long to cook it for. But my gut instinct would be to say yes. Please let me know if you do and the results. I’d love to hear about it!

      Reply

  24. Abe Munder

    August 9, 2016 at 3:45 pm

    One of our faves! It’s in our regular rotation. Right now for health reasons I’m following some pretty strict calorie restriction, and being able to enjoy a full bowl (260 calories) of this yesterday was such a godsend. Thanks!

    Reply

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