I crafted a spicy Mexican red lentils dish that reimagines vegetarian chili and sits proudly among my Mexican Lentil Recipes.

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I love a bowl that hits hard, you know? My take on spicy Mexican red lentils is hearty and bright, with red lentils lending a silky body and jalapeño giving it the bite that makes you keep tasting.

Its not soup, not quite chili and that’s the point, it lives in that delicious middle. I’ve been making Red Lentil Dishes for years but this version always steals the show, and among my Mexican Lentil Recipes it somehow feels both simple and a little wild.

Give it a spoon and tell me you didn’t smile, I dare you.

Ingredients

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Red lentils: Hearty, quick cooking protein and fiber source, gives body and nutty flavor.
Tomatoes: Bright acidity and umami, keeps the stew tangy and juicy.
Jalapeño: Adds fresh heat and vegetal zing, can be tamed by removing seeds.
Avocado: Creamy cooling contrast to spices, adds healthy fat and silky texture.
Cilantro: Herby citrusy finish that brightens heavy flavors, use plenty or skip.
Olive oil: Builds flavor and mouthfeel, supplies monounsaturated fats for heart health.
Lime juice: Zesty acid lift, wakes up all flavors with a clean sour pop.

Ingredient Quantities

1 1/2 cups red lentils rinsed well

2 tablespoons olive oil

1 medium yellow or white onion diced

3 cloves garlic minced

1 medium red bell pepper diced

1 jalapeño finely chopped

1 15 ounce can diced tomatoes with juices

2 tablespoons tomato paste

4 cups vegetable broth

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried oregano

1/4 to 1/2 teaspoon cayenne pepper or chipotle powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Juice of 1 lime about 2 tablespoons

1/4 cup chopped fresh cilantro

1 ripe avocado sliced optional

Plain yogurt or sour cream optional

Tortilla chips or warm tortillas optional

How to Make this

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1. Rinse 1 1/2 cups red lentils under cold water until the water runs clear, set aside to drain.

2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes, then stir in 3 minced garlic cloves, the diced red bell pepper and the finely chopped jalapeño and cook another 3 minutes.

3. Add 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano and 1/4 to 1/2 teaspoon cayenne or chipotle powder to the veg. Cook while stirring for 1 minute to bloom the spices, this makes the flavor pop.

4. Pour in the 15 ounce can diced tomatoes with their juices and scrape the bottom of the pot to loosen any browned bits. Let it simmer 2 minutes.

5. Stir in the rinsed lentils and 4 cups vegetable broth, bring to a boil, then reduce heat to a gentle simmer.

6. Cook uncovered, stirring occasionally, until the lentils are tender and the mix is thick and stew like, about 20 to 25 minutes. If it gets too thick add a splash more broth or water.

7. Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust salt or heat as needed. Squeeze in the juice of 1 lime (about 2 tablespoons) and stir in 1/4 cup chopped fresh cilantro right at the end for brightness.

8. For extra creaminess you can mash a few lentils with the back of a spoon or pulse briefly with an immersion blender, but dont overdo it if you want texture.

9. Serve hot topped with sliced ripe avocado, a dollop of plain yogurt or sour cream if you like, and tortilla chips or warm tortillas on the side. Enjoy, and taste for final adjustments before plating.

Equipment Needed

1. Fine mesh sieve or colander, for rinsing and draining the red lentils
2. Large heavy bottomed pot (4 to 6 quart), you’ll need room to simmer
3. Cutting board for the onion, pepper and jalapeño
4. Chef’s knife, sharp (parring knife optional)
5. Measuring cups and measuring spoons for lentils, broth and spices
6. Wooden spoon or heatproof spatula for stirring and scraping the bottom of the pot
7. Can opener for the diced tomatoes
8. Citrus reamer or small juicer (a fork works ok too) for the lime juice
9. Ladle or large serving spoon for plating
10. Immersion blender or potato masher, optional if you want it creamier

FAQ

Can I use green or brown lentils instead of red?

Yes, you can. Green or brown lentils take longer, about 20 to 30 minutes, and they keep their shape so the dish will be chunkier not creamy. Use the same seasonings but add a little more broth as they cook and start checking for doneness at 20 minutes.

How do I make it less spicy?

Easy. Remove the seeds and ribs from the jalapeño, use only 1/4 teaspoon cayenne or skip it altogether, and taste as you go. If it still seems hot, stir in a spoonful of yogurt or some avocado to mellow the heat.

Can I make this ahead or meal prep it?

Yep. It keeps in the fridge for 3 to 4 days in an airtight container. Reheat gently on the stove with a splash of broth if it's too thick, and add fresh lime juice and cilantro right before serving so flavors pop.

Is this dish freezer friendly?

Yes. Cool completely then freeze in portioned containers for up to 3 months. Thaw in the fridge overnight and reheat on the stove, adding a bit of broth if needed. Texture may soften a bit but it still tastes great.

How do I make it creamier without dairy?

Blend about a cup of the cooked lentils and stir back in, or mash some with a spoon while cooking. You can also stir in mashed avocado or a splash of coconut milk for extra creaminess without dairy.

What should I serve it with?

Lots of options: warm tortillas, rice, tortilla chips, or a crisp salad. Top with avocado, cilantro, a squeeze of lime and a dollop of yogurt or vegan yogurt if you like. It's good as a bowl or a dip.

Spicy Mexican Red Lentils Recipe Substitutions and Variations

Red lentils: swap for split yellow lentils or masoor dal (same soft, creamy finish), or use brown/green lentils if you want more bite, but cook 10–15 minutes longer and add extra broth.
Jalapeño: use serrano for more heat, poblano for milder smokiness, or 1/4–1/2 tsp red pepper flakes or a can of chopped green chiles if you dont have fresh peppers.
Vegetable broth: replace with chicken broth if not vegetarian, or plain water plus a vegetable bouillon cube, or 1 cup water + 1 tbsp soy sauce for extra umami.
Cilantro: substitute flat-leaf parsley for a similar fresh note, chopped green onions for a milder herb hit, or a little extra lime zest if you want citrus brightness without herbs.

Pro Tips

1) Toast the tomato paste and spices a little longer than you think you need — let the paste darken to a deeper brick color and the spices get fragrant. It adds real umami and takes the “canned tomato” edge away.

2) For creaminess without losing texture, ladle out 1 to 2 cups of the cooked mix, blitz it smooth in a blender or with an immersion blender, then stir it back in. You get body and silkiness while keeping some whole lentils for bite.

3) Char the red pepper (or quick-roast it under the broiler) and peel off any blackened bits before adding. That smoky, roasted note lifts the whole dish more effectively than extra chili.

4) Let the pot sit overnight in the fridge when you can — flavors meld and the heat often softens. When reheating, thin with hot broth or water rather than milk so you don’t wash out the spices, and finish with fresh lime juice just before serving.

5) Add contrast at the end: bright acid, a creamy cool element, and something crunchy. A final squeeze of lime, a spoonful of yogurt or cream, sliced avocado tossed in lime, and crushed tortilla chips or toasted seeds make each spoonful more interesting.

Spicy Mexican Red Lentils Recipe

Recipe by Bob Jones

0.0 from 0 votes

I crafted a spicy Mexican red lentils dish that reimagines vegetarian chili and sits proudly among my Mexican Lentil Recipes.

Servings

servings

Calories

267

kcal

Equipment: 1. Fine mesh sieve or colander, for rinsing and draining the red lentils
2. Large heavy bottomed pot (4 to 6 quart), you’ll need room to simmer
3. Cutting board for the onion, pepper and jalapeño
4. Chef’s knife, sharp (parring knife optional)
5. Measuring cups and measuring spoons for lentils, broth and spices
6. Wooden spoon or heatproof spatula for stirring and scraping the bottom of the pot
7. Can opener for the diced tomatoes
8. Citrus reamer or small juicer (a fork works ok too) for the lime juice
9. Ladle or large serving spoon for plating
10. Immersion blender or potato masher, optional if you want it creamier

Ingredients

1 1/2 cups red lentils rinsed well
2 tablespoons olive oil
1 medium yellow or white onion diced
3 cloves garlic minced
1 medium red bell pepper diced
1 jalapeño finely chopped
1 15 ounce can diced tomatoes with juices
2 tablespoons tomato paste
4 cups vegetable broth
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon cayenne pepper or chipotle powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Juice of 1 lime about 2 tablespoons
1/4 cup chopped fresh cilantro
1 ripe avocado sliced optional
Plain yogurt or sour cream optional
Tortilla chips or warm tortillas optional

Directions

Rinse 1 1/2 cups red lentils under cold water until the water runs clear, set aside to drain.
Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes, then stir in 3 minced garlic cloves, the diced red bell pepper and the finely chopped jalapeño and cook another 3 minutes.
Add 2 tablespoons tomato paste, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano and 1/4 to 1/2 teaspoon cayenne or chipotle powder to the veg. Cook while stirring for 1 minute to bloom the spices, this makes the flavor pop.
Pour in the 15 ounce can diced tomatoes with their juices and scrape the bottom of the pot to loosen any browned bits. Let it simmer 2 minutes.
Stir in the rinsed lentils and 4 cups vegetable broth, bring to a boil, then reduce heat to a gentle simmer.
Cook uncovered, stirring occasionally, until the lentils are tender and the mix is thick and stew like, about 20 to 25 minutes. If it gets too thick add a splash more broth or water.
Season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, taste and adjust salt or heat as needed. Squeeze in the juice of 1 lime (about 2 tablespoons) and stir in 1/4 cup chopped fresh cilantro right at the end for brightness.
For extra creaminess you can mash a few lentils with the back of a spoon or pulse briefly with an immersion blender, but dont overdo it if you want texture.
Serve hot topped with sliced ripe avocado, a dollop of plain yogurt or sour cream if you like, and tortilla chips or warm tortillas on the side. Enjoy, and taste for final adjustments before plating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.