Mexican Style Lentils

This budget-stretching one-pot dinner shows what lentils can do with a little south-of-the-border spice. Boiled until just tender, drained, then simmered with tomato sauce, chopped onion, sweet corn, and Mexican seasonings, the result is hearty, savory, and flexible enough to ladle over rice, pasta, or even crispy tortilla chips for a quick nacho-style supper. Lentils turn a few cents of dry pantry staples into a filling, protein-rich meal that easily beats boxed mixes on both nutrition and flavor. The corn adds bursts of sweetness against the tomato base, and the onion melts into the sauce as it simmers down. This is the kind of dish that gets richer the longer it sits, so make a double batch and pack lunches for the week.

Kitchen Tips

• Rinse and pick over the lentils for any small stones or debris before boiling. Bagged lentils sometimes hide pebbles.
• Boost the Mexican character with a teaspoon each of cumin, chili powder, and smoked paprika, plus a clove of minced garlic.
• Use vegetable broth instead of water to deepen the savoriness of the simmering liquid.
• Hold off on the salt until the lentils have softened. Salt added too early can slow them from going tender.

Variations

• Stir in a can of black beans during the second simmer for extra protein and texture.
• Top with crumbled queso fresco or cotija cheese and chopped cilantro for a cantina-style finish.
• Wrap the lentil mixture in tortillas with rice and salsa for quick burritos, or spoon it over chips with cheese for nachos.