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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

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Average Rating
LegalSec User ID: 548619 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 User ID: 4615223 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 User ID: 5549528 174745
Reviewed Feb. 6, 2011

"Did not enjoy the flavor at all."

hemstewart User ID: 3068467 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 User ID: 4615223 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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