Clean Diet Mexican Spiced Red Lentils

$0.00 Cooking Fee
Serving Size: 4 ounces
Recipe adapted from:
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These Mexican spiced red lentils make a great alternative to beans.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 people


  • Add the oil and onions to a pot and cook until they start to brown, about 10 minutes.
  • In the meantime, rinse the lentils and set aside.
  • When the onions start to brown, add the rest of the ingredients and bring to a boil.
  • Once boiling, turn down the heat to a simmer.
  • Cook for 10-15 minutes or until lentils are tender.
  • Garnish with cilantro and yogurt (optional).

Cook Times

Active Prep10
Hands-On Cook25
Hands-Off Cook0
Total Time35 minutes
Recipe Serving Size10 people



  • 2 onion small, chopped
  • 2 tablespoon avocado oil
  • 2 ½ cup red lentil
  • 4 cup water
  • 6 tomato large, diced
  • 3 ½ teaspoon ground cumin
  • 2 ½ tablespoon chili powder
  • 2 ½ tablespoon garlic powder
  • 2 ½ tablespoon onion powder
  • 2 ½ tablespoon paprika
  • 3 teaspoon Kosher salt
  • 1 teaspoon cayenne pepper
  • 3 clove garlic crushed

For optional topping (no yogurt for vegan):

  • ½ cup plain Greek yogurt
  • ½ cup fresh cilantro chopped

Cooking Tools Required

Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saucepan, Sharp Knives
Reheating/Serving Instructions
Heat lentils in a saucepan set over medium heat until heated through.


Calories: 240kcal | Carbohydrates: 38g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 751mg | Potassium: 795mg | Fiber: 17g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 15mg | Calcium: 80mg | Iron: 5mg

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