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?
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 ½ teaspoons cumin
- 1 Tablespoon chili powder
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- 1 teaspoon salt
- ½ teaspoon cayenne powder
- 1 teaspoon crushed garlic
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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Red Split Lentils, 3 Pounds - Dry Beans, Kosher, Raw, Bulk -
Del Monte Canned Diced Tomatoes, 14.5-Ounce
-
Frontier Seasoning Blends Chili Powder, 2.08-Ounce Bottle
-
Frontier Smoked Ground Bottle, Paprika, 1.87 Ounce
-
Frontier Organic Spices, Onion Powders, 2.1 Ounce (Pack of 4)
-
Simply Organic Garlic Powder, Certified Organic | 3.64 oz | Allium sativum L.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 248Unsaturated Fat: 0g
Shanda
Could you use green lentils ?
Denise
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
That was sooooo good! Thanks for sharing 🙂
Denise
So glad you liked it Val.
Marisa F. Stewart
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
A treat to my vegetarian friends. Healthy and delicious.
Denise
It is tasty!
Jolina
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
That sounds lovely Jolina!
Gloria | Homemade & Yummy
Love cooking with lentils. This looks hearty and delicious. Perfect for making a big batch and putting some in the freezer too.
Denise
Great idea Gloria!
Robyn Brooks
So Yum! Next time I am going to throw some beans in there 🙂
Denise
Sounds like a fine idea!
Don
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
Hi Don, I like the idea of grilled tilapia with this. So glad you liked it!
Adina
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
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
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
Hi Emily I’m so glad you liked it! Thanks for coming back to comment….I really appreciate it!
Smswim
Can I substitute fresh tomatoes for the canned?
Denise
Sure. I don’t see how it would hurt.
Anna
This sounds yummy! I would definitely make it again! Thanks for sharing the recipe.
Olga
Denise, bravo! What a great idea! Love this. I’m sure this is incredibly delicious!
Alyssa
Denise, thanks! This looks so simple to make, yet looking really satisfying and tasty!
Linda
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
Denise
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!
Olga
This turned out to be delicious and so far my favorite lentil recipe! Thank you for sharing such a wonderful recipe!
Denise
Hi Olga, I’m so glad you liked it! Thanks for taking the time to come back and comment!
Tiffany
What makes this not Vegan?
Denise
Hi Tiffany, I don’t know much about vegan cooking but I don’t see where it wouldn’t be vegan.
Samantha
It would only not be vegan if you chose to use sour cream. Love love love this recipe with a yummy cashew “sour cream” though!
Cathy
Hi there,
Do you know what size can of diced tomatoes you use?
Thank you!
Denise
Hi Cathy,
It’s a regular can of diced tomatoes….approximately 14.5 oz can. Good luck!
Alexandra
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
Denise
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!
Tif
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
Denise
Hi Tif, glad you liked it and your ideas sound delicious! Let me know how it turns out!
Lorene
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!
Denise
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!
Mary Sosa
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 🐸
Denise
So glad you liked them Mary! Lentils are good and so filling. Thanks for taking the time to comment.
Sherry
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!
Denise
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
Ash
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!
Denise
Hi Ashlyn, that sounds great! I’ll have to try it that way next time. Thanks for taking the time to comment!
Tab
Can I replace diced tomatoes to fire roasted tomatoes for extra flavor?
Denise
Sure! Let me know how it turns out!
Rebecca
Is a serving a cup?
Denise
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!
Cindy
What about this in an instant pot? How long?
Denise
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!
Maurice
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. 🙂
Denise
What a great idea! Thanks for sharing Maurice!
Emma
Can I make it in the slow cooker
Denise
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!
Abe Munder
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!
Denise
Thanks for the wonderful comment! You made my day. I’m glad you liked it as much as I did.
Caroline
These look really tasty – I love lentils now and then myself but I’d more often have dahl or similar so this is a nice alternative.
Kristen
Oh Denise, I love lentils myself and this dish is the perfect thing for me to make and eat on for lunch during the week. YUM!