Save up to 50% on NEI certificate programs  - Enroll today
Membership Required

Lazy Lentils


Lazy Lentils

Serves: 4

Category: Main Dishes - Vegan
Author: www.DrFuhrman.com
Tags: Aggressive Weight Loss, Quick and Easy

Average Rating: 
Rated by: 26 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Don't feel like cooking? This flavorful, Mexican-inspired lentil dish is super easy and contains only a few simple ingredients.

Print Add Add To My Grocery List

Ingredients:

1 cup lentils, uncooked
2 cups water
1 cup frozen or fresh corn
1 cup low sodium tomato sauce
1 medium onion, chopped
1/2 teaspoon cumin powder
1 teaspoon chili powder
2 tablespoons fresh cilantro

Instructions:

Place lentils and water in a sauce pan and bring to a boil. Reduce heat, partially cover and simmer for 30 minutes or until lentils are tender. Drain excess water, return lentils to pot and add corn, tomato sauce, onion, cumin powder and chili powder and simmer over low heat for 20 minutes. Stir in cilantro.

Note: For an interesting variation, stuff into halved Poblano chili peppers.

Calories 237; Protein 15 g; Carbohydrates 42 g; Sugars 6 g; Total Fat 1.9 g; Saturated Fat 0.2 g; Cholesterol 1.3 mg; Sodium 40 mg; Fiber 16.8 g; Beta-Carotene 401 ug; Vitamin C 6 mg; Calcium 55 mg; Iron 4.6 mg; Folate 252 ug; Magnesium 80 mg; Potassium 761 mg; Zinc 2.6 mg; Selenium 5.1 ug

Comments (18):

 View

Kristina

03/28/2006 03:21 PM

Rated this recipe:

This is fast, easy and fairly tasty. The sweetness from the corn plays very nicely against the lentils. Put the corn a few minutes before the end to retain it's natural sweetness (i.e. before the corn sugars convert to starch from the heat).I used the tomato sauce from scratch recommended in Talia's Unmeatballs in ETL. However, I think I'll use lots of dill in the sauce instead of the italian seasoning mix I had on hand.
This comment was last edited on 04/03/2006 05:29 PM

Julie

03/09/2009 06:04 PM

Rated this recipe:

We love this recipe! I cut 2-3 poblano peppers lengthwise, and then stuff the mixture into each half. Bake for 30 minutes at 350 degrees. You can also shred some vegan cheese on top as well.

Bon

08/14/2009 09:05 PM

Rated this recipe:

This is delicious!! I followed Julie's variation above and stuffed the lentil mixture into poblano (or pasilla) peppers. My peppers must have been smaller because the recipe filled 6 of them. To season the lentils I used 1 tsp crushed red chili peppers, a tsp of chili powder, a tsp of cumin, and 1/4 cup of nutritional yeast for a cheesy taste. My husband used to love chile rellenos and this helps satisfy that craving.

HealthinMadrid

02/15/2011 04:31 PM

Rated this recipe:

Very tasty, I didn't have any fresh cilantro, but it was good without it also. Definitely will make it again!

Shez

03/08/2012 11:45 AM

Rated this recipe:

This is a favorite lunch for my kids. I love it because it is tasty and really quick and easy to make. I water saute the onions first, then add the spices (doubling up on the cumin), then I add in the lentils, corn and tomato sauce (I use a full can of tomato sauce).

bethhuck

03/10/2012 02:11 PM

Rated this recipe: (no rating)

I just tried this recipe for the first time. Within 10 minutes of boiling the lentils, the water evaporated and I added more. Is this correct or should I simmer the lentils for 30 minutes once the water has come to a boil? Any suggestions?

RogerMillerMpls

03/13/2012 08:48 PM

Rated this recipe:

I picked up a package of cooked, refrigerated Lentils from Trader Joes - about 2 cups. This was my take on it.

2 c lentils
2 c corn
1 c tomato sauce
1/2 c veggie broth
8 oz chopped mushrooms
1/4 t chipotle chili powder
1/4 t cumin
1/2 seasoning blend
Didn't have cilantro used Italian parsley
then, added a few handfuls of spinach

I think adding more veggies makes it more robust and more interesting
And doubling the lentils and corn makes for leftovers!
Seemed spicy enough with the small amounts I used.

Love it.
This comment was last edited on 03/13/2012 08:49 PM

Naturegirl1969

03/14/2012 07:53 PM

Rated this recipe:

I served this recipe on a whole wheat wrap with shredded lettuce,1/2 of an avocado and diced tomatoes and it was really good this way.

LKRay

06/17/2012 09:21 PM

Rated this recipe:

I followed Julie's suggestion and put it in pablona peppers. Next time I will add some jalapeƱo for a bit of heat. Easy to make and great to pack in a lunch.

Nene

01/27/2013 08:12 AM

Rated this recipe:

Absolutely delicious - it's good hot or cold as a soup. I kept adding water to the lentils to get it 'soupier', and my family loved it. Next I'll try stuffing peppers.

veg4life

04/22/2014 10:50 PM

Rated this recipe:

As others have said, this is very tasty and easy! The directions should say to boil the lentils with the pot covered and then the amount of water is correct. There was very little water left so I did not drain them, just added the other ingredients. I only had no-salt-added spaghetti sauce on hand so used that with the Mexican spices and it worked just fine.

We served this over cooked black rice and it was delicious!

KazzaColl

05/12/2014 05:37 PM

Rated this recipe: (no rating)

not specified here, but would you use red or green/brown lentils? I know the red ones cook more quickly and are best simmered rather than boiled,

linsee

05/14/2014 02:36 PM

Rated this recipe:

I made this last night. Quick and easy. The recipe is easy to customize to your taste and what you have on hand. I added chopped mushrooms and diced green chilies. I served this on sliced polenta. Um, um, good! I packed leftovers for lunch today. This will be a regular in my meal rotations!

CaptainSchwilly

09/04/2016 05:03 PM

Rated this recipe:

The recipe is good. But I'm genuinely offended by the name. I would have thought that a nutrition website might be ONE place I wouldn't have to deal with racism.

Linda P. replies:

09/09/2016 01:17 PM

Rated this recipe: (no rating)

Sorry, the name is not supposed to imply that Mexicans are lazy! It's just a quick and easy way to make Mexican-flavored lentils if you are too lazy to cook.

MaryAnnY replies:

10/06/2018 12:52 AM

Rated this recipe: (no rating)

Stop being simple-minded with a chip on your shoulder.  Anyone with any intelligence knows that this is NOT a racist issue AT ALL!! It simply means that this is an easy to prepare mexican flavor inspired dish! 

 

vaporz replies:

10/13/2019 11:10 PM

Rated this recipe: (no rating)

I agree with Maryann, and you're totally ignorant buy even suggesting this recipe is racist.  Furthermore, shame on you for rating the recipe one star due to your ignorance.

tfahimi

08/28/2017 10:06 AM

Rated this recipe:

Please change the name.  The recipe is delicious, but the name is, to say the least, highly unfortunate.  I get what you intended, but the unintended reality is that this is a recipe called "lazy mexican", which is a racist stereotype.  Now that you're aware, please fix it.  35.8 million people of Mexican descent live in the United States--more than 11% of the population.  And you don't need to be of Mexican descent to find this offensive.  It reflects badly on the Fuhrman image to have a recipe with this title on the website. 

MaryAnnY replies:

10/06/2018 01:02 AM

Rated this recipe: (no rating)

I'm offended that you actually believe the name of this dish is a racial matter!!! Get real!  This is a wholesome, great for EVERYONE, nutritional website. Some of us are REALLY TIRED of some people twisting matters into thier own agendas!!

vaporz replies:

10/13/2019 11:03 PM

Rated this recipe: (no rating)

I agree with Maryann, and you're totally ignorant buy even suggesting this recipe is racist.  Furthermore, shame on you for rating the recipe one star due to your ignorance.

SkippyOne

07/04/2018 03:57 PM

Rated this recipe:

Not bad.  Weird directions— boiling any lentils for 30 minutes is insane.  Bring to boil, lower temperature, ad simmer until tender instead.  Don’t bother to drain.  I added Brussels sprouts because I had them, and half a finely chopped jalapeño plus ancho chili powder, Penzey’s salt free Arizona Dreaming, Penzey’s Now Chili 300, and black pepper along with additional cumin, for more flavor.  

I concur with everyone who wants a name change for this recipe. How about Easy or Simple or Quick or something else that doesn't invoke well known and offensive stereotypes?

This comment was last edited on 07/04/2018 04:01 PM

vaporz replies:

10/13/2019 11:11 PM

Rated this recipe: (no rating)

Nope, keep the name.

Fuhrboy

05/13/2019 10:08 PM

Rated this recipe:

Fast and easy. The whole family enjoyed it.  My kid said it would be good in tacos.  Lazy Lentils is not descriptive enough.  

 

Mamafox

09/09/2019 12:16 PM

Rated this recipe: (no rating)

This was delicious! I added some liquid smoke to it and that gave it that extra !! as I don't like very spicey food. I'll be making it again for sure. I hope liquid smoke is compliant...I doubled the recipe and when I finished I though "OMG, there is so much we'll be eating this forever..." but no, there is enough leftovers for 4 lunches... We had it with lettuce and guacamole rolled into whole wheat tortillas - there was too much liquid and the tortillas fell appart, so I'll have to rethink that part. Excellent recipe!