Spicy Mexican Red Lentils Recipe

I packed humble red lentils with smoky Mexican spices and pantry staples to create a spicy, protein-rich vegetarian chili alternative that deserves a spot in Mexican Lentil Recipes.

I can’t stop coming back to this spicy Mexican red lentils recipe, it’s the kind of bowl that surprises you. I use red lentils and a jalapeño for heat, but the flavor isn’t just fire, it’s layered and kind of addictive.

As someone who writes about food, this one sits comfortably among my Red Lentil Dishes and also answers late night cravings when I want something Vegetarian but not boring. It feels bold enough to serve for guests yet easy enough for a weeknight, and honestly i’ve messed it up and still loved it, so you’re probably gonna like it too.

Ingredients

• Red lentils: Cook fast, creamy, packed with protein and fiber, keeps you full.
• Yellow onion: Adds sweet savory depth, low calorie, gives body and caramelized flavor.
• Garlic: Punchy aroma, small amounts add big flavor, may boost immunity.
• Diced tomatoes: Bring acidity and umami, add liquid and tomatoey sweetness.
• Cumin and chili powder: Warm smoky spices, give Mexican heat, deepen savory notes.
• Lime: Bright citrus tang, lifts flavors and balances heat and richness.
• Cilantro: Fresh herb, adds grassy citrusy finish, use as garnish.
• Avocado and Greek yogurt: Creamy cooling toppings, mellow spice, add healthy fats and tang.

Ingredient Quantities

• 1 1/2 cups red lentils (about 300 g)
• 2 tbsp olive oil
• 1 medium yellow onion
• 3 garlic cloves
• 1 medium carrot (optional)
• 1 red bell pepper
• 1 jalapeño (optional)
• 1 14-ounce can diced tomatoes (400 g)
• 2 tbsp tomato paste
• 4 cups vegetable broth (about 1 L)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• 1 bay leaf (optional)
• 1 to 1 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lime
• 1/4 cup fresh cilantro
• 1 ripe avocado (optional)
• 1/2 cup Greek yogurt or sour cream (optional)
• Tortilla chips or cooked rice to serve (optional)

How to Make this

1. Rinse 1 1/2 cups red lentils under cold water until water runs clear and pick out any stones, then set aside to drain.

2. Finely chop 1 medium yellow onion, 3 garlic cloves, 1 medium carrot (if using), 1 red bell pepper and 1 jalapeño (if using).

3. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and cook until softened, about 4 minutes, then add the carrot, bell pepper and jalapeño and cook another 3 minutes.

4. Add the garlic and cook 30 seconds until fragrant, then stir in 2 tbsp tomato paste and 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/4 tsp cayenne (or less to taste) and 1 tsp dried oregano. Cook 1 minute to bloom the spices and deepen the flavor.

5. Pour in one 14-ounce can diced tomatoes and 4 cups vegetable broth, scrape up any browned bits, then add the drained lentils and 1 bay leaf if using. Bring to a boil.

6. Reduce heat to low, cover and simmer gently for 15 to 20 minutes, stirring occasionally, until lentils are tender and the mixture has thickened. If it gets too thick add a splash more broth or water.

7. Remove from heat, take out the bay leaf, season with 1 to 1 1/2 tsp kosher salt and 1/4 tsp black pepper, taste and adjust salt or cayenne as needed. For a creamier chili, mash about a cup of the lentils with the back of a spoon or immersion blender right in the pot.

8. Stir in the juice of 1 lime and about 1/4 cup chopped fresh cilantro. This brightens the whole dish so dont skip it.

9. Serve topped with sliced or diced ripe avocado and a dollop of 1/2 cup Greek yogurt or sour cream if you like. Pair with tortilla chips or cooked rice for a heartier meal.

10. Leftovers keep well in the fridge for 3 to 4 days and the flavors get better after a day; reheat gently and add a bit of broth if it thickens too much.

Equipment Needed

1. Large heavy‑bottomed pot or Dutch oven, 4 to 6 quart — for sautéing and simmering.
2. Fine‑mesh sieve or colander, to rinse and drain the lentils.
3. Cutting board.
4. Sharp chef’s knife, for chopping onion, pepper, carrot and garlic.
5. Wooden spoon or silicone spatula, for stirring and scraping browned bits.
6. Measuring cups and spoons, for lentils, broth, spices and oil.
7. Can opener, for the diced tomatoes.
8. Ladle or large serving spoon, for portioning and serving.
9. Immersion blender or potato masher (optional), if you want a creamier, slightly mashed chili.

FAQ

Spicy Mexican Red Lentils Recipe Substitutions and Variations

• Red lentils: swap with brown or green lentils — they take longer to cook (about 25 to 35 min) and hold their shape more, or use yellow split peas for a thicker sweeter texture (30 to 40 min), or canned/drained lentils added at the end so they dont go mushy.
• Olive oil: use avocado oil or canola oil for higher smoke point, or melted butter for a richer almost creamy flavor, or light vegetable oil if you just need neutral fat.
• Red bell pepper: swap with roasted jarred red peppers for smoky sweetness, or poblano for a milder smoky heat when roasted, or orange/yellow bell pepper if you want similar sweetness but different color.
• Fresh cilantro: use chopped flat leaf parsley for fresh green flavor, or thinly sliced green onions for brightness, or substitute lime zest plus a little parsley if you still want that citrusy pop.

Pro Tips

– Toast the spices with the tomato paste in hot oil until they smell nutty, watch carefully so they dont burn. Doing this first gives the whole pot deeper, more complex flavor.

– For texture, mash about a cup of the cooked lentils or blitz a small part with an immersion blender, but leave lots whole so it still feels hearty.

– Char or roast the red pepper before adding it, or use a quick sear in the pan. That smoky note changes the dish a lot and makes it taste less one-note.

– Add lime juice and most of the salt at the end, not the start. Acid and salt pop the flavors, but if you add too much too soon you cant pull it back.

– When reheating leftovers add a splash of broth or water and heat gently, then finish with fresh cilantro and a cold dollop of yogurt or avocado so the contrast feels fresh.