Mexican Chilli Lentil Sauce

    55 minutes

    Nothing takes the chill out of a winter evening like a bowl of steaming, spicy Mexican-flavoured lentils. And it's full of other yummy magic foods like capsicums, carrots, mushrooms, tomatoes, kidney beans and coriander. Serve it with rice or in burritos, soft-shell tacos and enchiladas.

    1 person made this

    Serves: 4 

    • 2 teaspoons canola oil
    • 1 medium onion, chopped
    • 1 large carrot, diced
    • 3 garlic cloves, crushed
    • 1/2 teaspoon Mexican chilli powder (see Cook's tip)
    • 3 teaspoons ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1 small red capsicum (sweet pepper), diced
    • 1 small green capsicum (sweet pepper), diced
    • 200 g mushrooms, chopped
    • 400-g can tomatoes
    • 2 tablespoons tomato paste
    • 1 teaspoon sugar
    • 1 cup reduced-salt vegetable stock
    • 400-g can lentils, drained and rinsed
    • 400-g can red kidney beans, drained and rinsed
    • freshly ground black pepper to taste
    • 2 tablespoons chopped fresh coriander
    • low-GI rice or basmati rice, to serve

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat the oil in a large heavy-based saucepan over medium heat. Add onion and carrot. Cook, stirring often, until onion has softened, 4 to 5 minutes. Add garlic, spices, oregano, capsicums and mushrooms. Cook, stirring, until fragrant, about 1 minute.
    2. Add tomatoes, tomato paste, sugar and stock. Stir to combine and bring to the boil. Simmer for 20 minutes, stirring occasionally until carrot is cooked and sauce has reduced a little. Add lentils, kidney beans and black pepper and heat through, 2 to 3 minutes. Stir through coriander. Serve with rice. Leftovers will keep, covered, in the refrigerator for up to 2 days. Reheat on stovetop or in microwave.

    Cook's tip

    • This amount of chilli powder is a very mild amount—suitable for children. Add more if you like a chilli hit.
    • Mexican chilli powder is a spice blend of dried chiles, Mexican oregano, cumin, coriander and cloves.

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    Reviews in English (1)


    It could have been slighty more saucy! I also added fresh cayenne and Jalepeno pepper from my garden and served on brown rice. Overall I enjoyed the dish.  -  26 Feb 2012