Description
A nutrient-dense one pot meal featuring lentils, black beans, and sweet potatoes, packed with flavor and ready in under 40 minutes.
Ingredients
Scale
- 1 cup lentils
- 1 can black beans, rinsed and drained
- 1 cup frozen corn
- 1 large sweet potato, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- Salt and pepper to taste
- Optional toppings: cilantro, avocado, lime juice
Instructions
- Sauté the chopped onion and minced garlic in a large pot over medium heat for about 3 minutes until fragrant, using a splash of oil and a pinch of salt to help the onion sweat.
- Add the diced sweet potato and spices, stirring to combine. Toast the cumin and paprika with the potato for 30 seconds.
- Pour in the lentils, black beans, corn, and vegetable broth. Stir well and scrape any browned bits from the bottom.
- Bring to a boil, then reduce heat to let simmer for about 25-30 minutes, or until lentils and sweet potatoes are tender.
- Season with salt and pepper to taste. Add a squeeze of lime juice if desired.
- Serve hot, garnished with optional toppings like cilantro, avocado, and lime juice.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months. Reheat gently with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 500mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 18g
- Protein: 20g
- Cholesterol: 0mg