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Mexican Lentils and Rice Recipe

“You’ll love this simple, quick-cooking, throw-in-the-pan-and-simmer meal!” Shannon Koene - Blacksburg, Virginia
TOTAL TIME: Prep: 15 min. Cook: 40 min. YIELD:4 servings


  • 1 medium onion, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1-1/2 cups vegetable broth
  • 1/2 cup dried lentils, rinsed
  • 3 teaspoons chili powder
  • 1-1/2 teaspoons ground cumin
  • 1 cup frozen corn
  • 1 cup salsa
  • 1/4 cup tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon white vinegar
  • 2 cups hot cooked brown rice
  • 3/4 cup shredded reduced-fat sharp cheddar cheese


  • 1. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, lentils, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender.
  • 2. Stir in the corn, salsa, tomato paste, oregano and vinegar. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice; sprinkle with cheese. Yield: 4 servings.

Nutritional Facts

1 each: 387 calories, 10g fat (4g saturated fat), 15mg cholesterol, 770mg sodium, 60g carbohydrate (10g sugars, 13g fiber), 17g protein .

Reviews for Mexican Lentils and Rice

Sort By :
LegalSec 189667
Reviewed Feb. 27, 2014

"Not very good. Too much chili powder. I did not add the corn or cheese. Not a good combination, going to have to throw the rest out."

jmscoker 105781
Reviewed Oct. 11, 2011

"Didn't add anything from Step 2 (but cooked longer) and made tacos! Added roasted bell pepper and got rave reviews."

bengalfreak 174745
Reviewed Feb. 6, 2011

"Did not enjoy the flavor at all."

hemstewart 189422
Reviewed Feb. 15, 2010

"I wanted my children to eat this, so per the other reviewer's comments that it was spicy, I lowered the salsa to 3/4 cup and the chili powder to 2 1/4 tsp. My kids enjoyed this! I have wanted to try lentils for awhile and this recipe was a great start - thank you!"

jmscoker 103257
Reviewed Feb. 1, 2010

"Spicy! I would consider this more Southwest than Mexican. I spooned mine in a half bell pepper, my husband made a burrito. Full of flavor. Great vegetarian dinner! Too spicy for the kids. For a splurge of flavor and cals, add a spoon of sour cream."

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Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.