|Prep Time / Total Time||About 15-20 minutes.|
|Meal Prep Friendly||I made this specifically when meal-prepping.|
|Yields||About 3 cups of lentils.|
|Meal Time||Dinner and Lunch|
|Best Served As||Main veggie/vegan dish|
These lentils are heavily-infused with all sorts of Mexican-flavored inspiration. The sauce I made packed a punch with its heat and spice in the best way possible.
I made this one evening when I was just craving maximum heat. Sometime during the summer, I made back-to-back spicy dishes. I’m not sure why I was craving it so hard, but I was enjoying that month of it! I hope you enjoy this, too.
The only real tips I have for this is taste-test all the way through to make sure you can handle the heat you’re gonna likely put into this. Especially if you’re craving more than you can handle, like I often do.
You can choose to save this recipe for warmer season, or spice up the cold autumn/winter now. I am personally the type that doesn’t even mind dishes like chili in the summer, because I just love it that much. So to me, these spicy lentils are an all-year kind of dish.
You can serve this as I did in the picture above with some avocado and cheese – like the spiciest, grain-chili you’ve ever had – or in a taco bowl or as a side to another dish.
Let me know if you try this one out!