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Lentils might not be the first ingredient you think of when it comes to Mexican cooking, but they’re surprisingly perfect for it. They soak up flavor beautifully and bring that hearty, protein-packed goodness to everything from tacos to soups.
I’ve used them in place of meat, added them to salsas, and even mixed them into traditional dishes like enchiladas and tostadas.
This list features my favorite Mexican-inspired lentil recipes—easy to make, full of flavor, and perfect for both everyday meals and meatless Mondays. If you’ve got lentils in the pantry, these recipes are a great way to switch things up.
1. Mexican Lentil Soup (Sopa de Lentejas)
This classic is warm, earthy, and full of flavor. I simmer lentils with onions, garlic, carrots, tomatoes, and just a bit of cumin. It’s simple, comforting, and tastes even better the next day.
Author’s Note
Add a splash of lime juice before serving—it brightens everything up and balances the richness.
Get the Mexican Lentil Soup (Sopa de Lentejas) recipe.
2. Lentil Tacos
I use cooked lentils as the base and season them with chili powder, cumin, garlic, and onion. They make an excellent, high-fiber alternative to ground beef—just add your favorite taco toppings.
Author’s Note
Simmer the lentils with a bit of tomato paste to thicken the filling and boost the flavor.
3. Mexican Lentil Salad
I toss cooked lentils with corn, black beans, red bell pepper, red onion, and a zesty lime-cilantro vinaigrette. It’s fresh, colorful, and perfect for a light lunch or side dish.
Author’s Note
Chill the salad for at least 20 minutes to let the flavors come together—it’s worth the wait.
Get the Mexican Lentil Salad recipe.
4. Lentil Enchiladas
I roll a lentil and veggie filling into corn tortillas, then smother everything in red enchilada sauce and bake until bubbly. It’s hearty and hits all the comfort food notes.
Author’s Note
Lightly warm the tortillas before rolling so they don’t crack when you assemble the dish.
Get the Lentil Enchiladas recipe.
5. Spicy Lentil Tostadas
I mash seasoned lentils and spread them on crispy tostada shells, then top with lettuce, tomatoes, salsa, and a dollop of yogurt or sour cream. It’s crunchy, spicy, and super fun to eat.
Author’s Note
Add a little chipotle in adobo to the lentils for a smoky, bold flavor that makes a big impact.
Get the Spicy Lentil Tostadas recipe.
6. Lentil Nachos
I layer baked tortilla chips with spiced lentils, black beans, and shredded cheese, then bake until melted. Top with salsa, guacamole, and jalapeños for a crowd-pleasing snack or dinner.
Author’s Note
Use small green or brown lentils—they hold their shape better and don’t turn mushy under the cheese.
7. Lentil-Stuffed Poblano Peppers
I roast poblano peppers, then stuff them with a mix of cooked lentils, corn, and Mexican spices. A sprinkle of cheese on top and a quick bake turns them into a flavorful, smoky main dish.
Author’s Note
Broil the peppers for a few minutes first to loosen the skins—it adds flavor and makes them easier to peel if you want.
Get the Lentil-Stuffed Poblano Peppers recipe.
8. Mexican Lentil Rice Bowl
I combine cooked lentils with seasoned brown rice, grilled veggies, and a squeeze of lime. Topped with avocado and salsa, this bowl is filling and perfect for meal prep.
Author’s Note
Stir in fresh cilantro right before serving—it adds a fresh finish and brings the whole bowl together.
Get the Mexican Lentil Rice Bowl recipe.
9. Lentil Quesadillas
I mash seasoned lentils with a bit of salsa and cheese, then spread them between tortillas and toast until golden and crisp. It’s a great meatless meal that’s quick and satisfying.
Author’s Note
Lightly mash the lentils to help everything stick together and prevent the filling from spilling out.
Get the Lentil Quesadillas recipe.
10. Lentil Chilaquiles
I use lentils as a protein boost in this fun breakfast-for-dinner dish. I toss tortilla chips in salsa, top with warm lentils, and finish with avocado, cilantro, and a fried egg.
Author’s Note
Use thick chips or slightly stale tortillas—they hold up better in the sauce and don’t get soggy.
Get the Lentil Chilaquiles recipe.
11. Mexican Lentil Stew with Chipotle
This stew is smoky, spicy, and full of depth. I simmer lentils with tomatoes, garlic, and chipotle peppers in adobo for a bold flavor that sticks with you in a good way.
Author’s Note
Remove the seeds from the chipotles if you want less heat—you’ll still get the smokiness.
Get the Mexican Lentil Stew with Chipotle recipe.
12. Lentil Empanadas
I fill empanada dough with seasoned lentils, sautéed onions, and bell peppers. They bake up golden, crispy, and make great handheld lunches or party snacks.
Author’s Note
Brush the tops with an egg wash before baking—it gives a beautiful, golden color.
Get the Lentil Empanadas recipe.
13. Lentil Taco Soup
This one’s quick, cozy, and made in one pot. I simmer lentils with taco seasoning, diced tomatoes, corn, and black beans. Serve it with crushed tortilla chips and a spoonful of Greek yogurt.
Author’s Note
Make a big batch—it freezes well and tastes even better the next day.
