Meals don’t come much cheaper than this and that is mainly down to lentils. If you love Mexican flavours, but want something other than burritos and tacos, then try out this Mexican Lentil Stew.
I think lentils have a bad reputation as being bland and something that only vegans would eat, but that totally isn’t the case. Lentils are one of the cheapest healthy ingredients you can buy (especially if you buy it in bulk) and they take on the flavour of herbs and spices really well, not to mention they are a great protein source.
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I recently got a huge delivery of lentils and whilst that would fill some people with fear over not knowing what to do with them, I am looking forward to the challenge. I’m going to be sharing lots more delicious, healthy and creative ways to use lentils as they are a must for healthy eating on a budget. I really suggest that you buy them in bulk too, as they work out a lot cheaper.
If you are looking to get healthy on a budget, then a good selection of dried herbs and spices are a must. You will need to spend a bit initially, but then they will last a while and you will be able to give life to budget ingredients like pulses and grains. This Mexican lentil stew makes use of a well stocked herb and spice rack, to really bring the lentils to life and create a hearty and warming dish that is as far from bland as you can get.
It seems to be a theme with a lot of my recipes at the moment, but this one is also really adaptable to use any leftovers you have or any vegetables that are on offer when you go shopping, making it an even more budget friendly meal. You could even make this with beans if you don’t have lentils, or you don’t like them. But, if you haven’t liked lentils before, give this as try as it might just change your mind.
I used leftover lentils that I cooked in bulk at the beginning of the week for this recipe, so it’s ready in under 15 minutes. If you are using dried lentils, then the cooking time and measurements will be different.
How to make Mexican Lentil Stew – Serves 2:
Mexican Lentil Stew
- 1 tsp olive oil
- 4 shallots diced
- 4 mushrooms diced
- 250 g cooked lentils
- 400 g chopped tomatoes
- 400 ml boiling water
- 4 tbsp fresh coriander (cilantro) chopped
- 0.5 tsp cumin
- 0.5 tsp garlic granules
- 0.5 tsp paprika
- 4 cherry tomatoes quartered
- 2 jalapeños diced
- 1Add the oil to a pan and once hot, add the shallots and mushrooms and gently cook for 3 minutes.
- Add the lentils and stir well.
- Add the chopped tomatoes, water, coriander, tomatoes, cumin, garlic and paprika and jalapeños and simmer for 10 minutes. If it starts getting a bit too dry, add a little more water.
- Serve in to bowls.
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