Mexican Lentils

• servings: 6
• total time: 42 minutes

Ingredients

1 tablespoon olive oil

1/2 medium yellow onion, diced

2 garlic cloves, minced (can use 2 tsp garlic powder)

1 cup (165g) diced sweet potatoes (1/2 inch pieces)

2 teaspoons cumin

1 teaspoon chili powder

1 tablespoon tomato paste

1 cup (195g) brown lentils, rinsed and

1 (15 ounce) can no-salt-added black beans

1 (15 ounce) can no-salt-added diced tomatoes

1 cup frozen corn

2 cups broth of choice

cheddar cheese (amount to your liking)

Directions

Heat oil in a large skillet over medium-high heat. Add the onion, garlic, and sweet potatoes and cook for 5-7 minutes, until softened.

Add the seasonings (if using garlic powder, add it here) and cook for 1-2 minutes.

Add the rest of the ingredients and bring to a boil. Cover, reduce heat, and simmer for 30-35 minutes, until lentils are cooked through.

Add cheese (See note) and cover with a lid until the cheese has melted.

Notes

• It you want to add extra protein to this dish, cook some ground beef, chicken, or turkey along with onion and garlic. Then add the sweet potatoes and follow the rest of the instructions. You can also fold in whatever cooked protein you have on hand (meat, poultry, seafood, tofu, tempeh) towards the end.

• Skillet size: a deep 10-12 inch skillet will work best. You can also use a dutch oven. • No lentils? you can add grains like rice, farro, barley, or quinoa. Just be sure to adjust the amount of liquid and the cooking time accordingly.