Main
Mexican Lentil Skillet
50 minServes 6Nutri-Score B€
B
50 min
50 minMexican Lentil Skillet
what you need
Ingredients
white onion (diced)Produce0.5 pieces
sweet potato (peeled and diced (large))Produce1 piece
olive oilPantry15 ml
garlic (minced)Produce3 pieces
lentils (rinsed)Pantry200 g
tomato pastePantry15 ml
taco seasoningSpices7.5 g- diced tomatoes (canned)Pantry400 g
- chicken broth (or vegetable broth)Pantry720 ml
- black beans (canned, drained and rinsed)Pantry425 g
corn (canned, drained)Pantry425 g
cheddar cheese (shredded)Dairy100 g
black pepper (to taste)Spices1 g
cilantro (fresh, for topping)Produce10 g
per serving
Nutrition
240kcal
- Carbs
- 35 g
- Proteins
- 13 g
- Fat
- 5 g
what you’ll use
Tools
Frying pan
Colander
Mixing bowl
step by step
Method
- Step 1
Prep the vegetables
- Dice the white onion.
- Peel and dice the sweet potato.
- Rinse the lentils in a mesh strainer.
- Step 2
Sauté the aromatics
- Heat the olive oil in a pan over medium heat.
- Add the minced garlic, sweet potato and onion.
- Cook until the sweet potato softens slightly, stirring occasionally.
- Step 3
Build the skillet
- Stir in the tomato paste and taco seasoning.
- Add the diced tomatoes, chicken broth, black beans, corn and rinsed lentils.
- Stir everything together.
- Step 4
Simmer
- Cover and simmer, stirring occasionally so the lentils cook evenly.
- Step 5
Finish and serve
- Sprinkle the shredded cheddar over the top.
- Top with black pepper and cilantro and serve.