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!
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.
This Red Lentils Recipe Is Spicy!
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.
Below are the ingredients I used which were: dried red lentils, onions, garlic, a can of diced tomatoes and a whole lotta spices.
Let’s Make Some Spicy Mexican Lentils
This is very easy to make. Start by browning some onion in a soup pot with a little oil.
While that’s cooking rinse your lentils. Then when the onions start to brown add the red lentils along with the rest of the ingredients to the pot.
When the mixture starts to boil, turn it down so it’s simmering and cook for 10-15 minutes until the lentils are tender.
How To Eat This Vegetarian Chili
I like to eat this lentil dish as I would regular chili and that would be over rice or as is. If I eat it as is, I like to put a dollop of sour cream and a little cilantro on top. The sour cream balances the spiciness of this chili
I like to eat chili with rice but you can also mix in some macaroni noodles to have a vegetarian beef a roni type dish.
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.
In the meantime I hope you give this a try because it was quite yummy. Enjoy!
The nutritional information for 1 serving is:
248 cals / 3.4g fat / 42.2g carbs / 9.4g fiber / 12.9g protein
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.
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 teaspoon cumin
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon salt
- ¼ teaspoon cayenne powder
- 2 cloves garlic, crushed
Instructions
- Add your olive oil and onions to a pot and cook until they are starting to brown.
- In the meantime rinse your lentils and set aside.
- When the onions start to brown, add the rest of the ingredients and bring to boil.
- Once boiling, turn down the heat to a simmer.
- Cook for 10-15 minutes or until lentils are tender.
- Garnish with sour cream and cilantro if using.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 248Unsaturated Fat: 0g
Shanda says
Could you use green lentils ?
Denise says
Hi Shanda, I have never done that and green lentils do have a different texture. You might have to cook them longer and they won’t get mushy. I found this out…
“You can also use green lentils but they don’t turn “mushy” and hold their shape better. This may or may not be a desirable result depending on how you are using them.”
https://www.gourmetsleuth.com/ingredients/detail/red-lentils
Good luck!
Val says
That was sooooo good! Thanks for sharing 🙂
Denise says
So glad you liked it Val.
Rocci says
absolutely horrible made and measured exactly to the recipe no addition or subtractions. dam it wasted all that spice and now I got throw it out. I think it’s maybe teaspoon not tablespoon. there’s no way anybody made this and ate this and thought it was good!
Denise says
Hi Rocci, I’m sorry you didn’t like it. It does have a lot of spice in it. I’ll try to make it again this week and see if I there is too much spice. But maybe it’s just not to your taste. I know how frustrating it is to make something and it doesn’t turn out the way you thought it would. I’ve done that many times myself.
Denise says
Hi Rocci, I did remake this dish and cut the spice level down a bit. It still tastes good to me, so I’ve amended the recipe.
Catherine Morton says
Hi, the recipe DOES call for teaspoons, not tablespoons.
Marisa F. Stewart says
Beautiful photos and I want to do I swan dive right into that bowl. I have two kinds of lentils in the pantry and I am going to use the red to make this chili. I love the spices you used in it. I’m now craving lentil chili.
Veena Azmanov says
A treat to my vegetarian friends. Healthy and delicious.
Denise says
It is tasty!
Jolina says
We love lentils too. I think we have all the colours in our pantry right now lol! This looks hearty and comfy and definitely tasty!
Denise says
That sounds lovely Jolina!
Gloria | Homemade & Yummy says
Love cooking with lentils. This looks hearty and delicious. Perfect for making a big batch and putting some in the freezer too.
Denise says
Great idea Gloria!
Robyn Brooks says
So Yum! Next time I am going to throw some beans in there 🙂
Denise says
Sounds like a fine idea!
Don says
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. 😄
Denise says
Hi Don, I like the idea of grilled tilapia with this. So glad you liked it!
Adina says
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!
Denise says
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.
Emily says
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
Denise says
Hi Emily I’m so glad you liked it! Thanks for coming back to comment….I really appreciate it!
Smswim says
Can I substitute fresh tomatoes for the canned?
Denise says
Sure. I don’t see how it would hurt.
Anna says
This sounds yummy! I would definitely make it again! Thanks for sharing the recipe.