Spicy Lentils

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.

Ingredients Recipe
  • 3-1/4 cups water
  • 1 cup lentils
  • 6 ounces tomato paste
  • 4.5 ounces green chilies (basically the small cans from the grocery store)
  • 2 cloves minced garlic
  • 3 tbsp Tabasco sauce
  • 1 tbsp buffalo sauce
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tbsp cilantro
  • 1/4 minced red onion
  • 1 tsp coriander
  • 1 tbsp red pepper flakes
  1. Add all of the ingredients, except for the lentils, into a pot and heat on stove on medium-high heat.
  2. Stir ingredients thoroughly and allow to stew together for about 5 minutes. If the mixture bubbles or boils, you’re good.
  3. Rinse off your lentils once to ensure no dirt is on them, then add them to the mixture and stir.
  4. Allow for it to cook thoroughly before serving.
    • The lentils will absorb the moisture and mixture much as rice or other grains.

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!

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